Mexican Street Corn Off the Cob
Ingredients
1 tablespoon unsalted butter
4 ears of corn, shucked and kernels removed (about 3-4 cups depending on how large your corn is)
2 tablespoons mayo
3 ounces cotija cheese, freshly grated or crumbled
1/2 teaspoon smoked chipotle powder
A bit of sweet paprika
1 green onion stalk, finely chopped
1-2 jalapeños, diced
Handful of freshly of chopped cilantro (or parsley)
Salt and pepper, to taste
Directions
In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels! Add the jalapeño.
Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
Mix to combine then divide evenly and serve!
Nutrition
Calories: 328kcal
Carbohydrates 32g
Fiber 2g
Protein 5g