The best mexican corn



I wish I could say I made up this recipe, but I didn’t.  I found it via Pinterest, here.  I did add a few changes of my own, including how to make the dish by using canned corn.  You guys, if you haven’t tried this, YOU MUST!  Every time we have any Mexican meal it’s a no brainer that I’ll be making this side dish.  Let’s be honest, it doesn’t even have to be a Mexican meal and I’m making it!  It’s also extremely easy to do which makes it a plus.

Ingredients:

2 tablespoons butter

5 ears corn (if you’re lazy like me then use 3 cans of whole kernel corn)

1 jalapeño (I prefer it not quite as spicy and use about 3/4 of one)

1 clove garlic, chopped

3 tablespoons mayonnaise

4 tablespoons cotija cheese

2 tablespoons chopped cilantro leaves

1 1/2 teaspoons chili powder (add more to taste)

1 juiced lime

How to:

If using cans, drain.  Melt butter in a large skillet over medium high heat.  Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Voilà! It’s ready to be served!

Happy cooking,

Paige

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