If you love corn, you'll love this recipe! It's a classic Mexican side dish with a little kick. It makes for a quick side for any recipe!
1 tablespoon unsalted Butter
4 ears of Corn, shucked and kernels removed
2 tablespoons of Mayo
3 ounces of crumbled Cotija cheese
1/2 teaspoon Cheyenne Pepper
Salt and Pepper, to taste
Optional: Freshly chopped Parsley
How To Make:
Shuck and remove the kernels from each ear of Corn.
In a cast iron skillet, melt the butter over medium-high heat.
Add the corn kernels. Spread them in an even layer and cook for about 10-15 minutes, or until the exterior is browned, stirring frequently. Be careful, the kernels might pop!
In the meantime, prep the other ingredients. In a large bowl, mix the Mayo, Cotija, Cheyenne Pepper, Salt and Pepper.
Once the kernels are browned, place them into a large bowl and mix everything evenly together.
Optional: Top with freshly chopped parsley.
Serve and enjoy!
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