Mexican Street Corn Recipe
Equipment
- Large cast iron skillet
- Wooden spoon or spatula
- large mixing bowl
- Measuring cups and spoons
Ingredients
- 3 tablespoons butter
- 2 cups corn 1–2 cans, or substitute fresh corn or frozen corn
- 4 tablespoons mayonnaise
- 1 tablespoon heavy cream
- Juice from 1/2 lime about 2 tablespoons lime juice
- 1-2 tsp chili powder
- 1/4 cup cotija cheese
- Fresh cilantro chopped (for garnish)
Instructions
- In a large cast iron skillet, melt the butter over medium heat.
- Add the corn and cook for 10 minutes, stirring occasionally. Heat through without browning.
- Remove from heat and transfer corn and melted butter to a large mixing bowl.
- Stir in mayonnaise, heavy cream, lime juice, and chili powder until evenly coated.
- Sprinkle with cotija cheese and garnish with cilantro. Serve immediately.
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