Name: Skillet Mexican Street Corn
Ingredients: 5 cups fresh corn (from about 6 ears); 1 tablespoon unsalted butter; 1 tablespoon mayonnaise; 1/2 teaspoon kosher salt; 1/2 teaspoon chili powder; 1/8 teaspoon cayenne; juice of one lime (about 2 tablespoons); 1 tablespoons finely chopped red onion (I was out and used scallions!); 1/4 cup crumbled Cotija cheese; 1/4 cup finely chopped cilantro; lime wedges for serving (optional)

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Skillet Mexican Street Corn

Course: Side Dish

Keyword: corn

Servings:

Author: Liz DellaCroce | The Lemon Bowl

Ingredients

5 cups fresh corn from about 6 ears
1 tablespoon unsalted butter
1 tablespoon mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne
juice of one lime about 2 tablespoons
1 tablespoons finely chopped red onion I was out and used scallions!
1/4 cup crumbled Cotija cheese
1/4 cup finely chopped cilantro
lime wedges for serving optional

Instructions

Remove the kernels from the corn and set aside.
Melt the butter in a large nonstick skillet over medium-high heat. Add the corn, mayonnaise, salt, chile powder and cayenne. Stir to coat and cook for about three minutes, until hot.
Remove from the heat and transfer to a serving dish. Drizzle with the lime juice and sprinkle with the onion, cheese and cilantro. Stir to combine. Serve with lime wedges, for an extra kick of lime, if desired.