Mexican Street Corn

We love Mexican Street Corn either on or off the cobb. Here is an easy off the cobb Mexican Street Corn Recipe we use. Easy to cut in half for a smaller party.

Ingredients:

6 can corn, drained

4 tablespoons butter

Kosher Salt

6 tablespoons mayonnaise

2-4 tablespoons lime juse

4 teaspoons chili powder

Cotija Cheese

Cilantro (Optional - My wife has the gene that makes her taste soap when she eats cilantro)

Instructions:

1) Heat skillet on high heat and add corn. Cook or 8-10 minutes stirring occasionally.

2) Remove from heat and stir in butter and salt.

3) Place corn in a bown and stir in may and lime juice. Add 1 teaspoon of the chili powder and mix well.

4) Sprinkle with cojita cheese, remaining chili powder and optionally roughly chopped Cilantro. Server immediately and enjoy.