Skillet Mexican Street Corn
Servings: 0
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.
Notes
Recipe By: Liz DellaCroce | The Lemon Bowl
Serving Size: 6
Serving Size: 6
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