This is such a yummy, summery side dish. You get all the flavors of Mexican street corn, but none of the gunk stuck in your teeth. This is my go to when I have leftover corn on the cob after dinner one night.
-1 Tbsp butter
-6 ears of corn cut off the cob or 1 (16 oz) bag frozen corn, thawed
-1 Tbsp mayo
-zest and juice of 1 lime
-1 tsp salt
-1/2 tsp chili powder
-1/8 tsp cayenne pepper
-3 Tbsp fresh cilantro, chopped
-(optional) 1/2 cup queso fresco, cotija or parmesan cheese
Melt butter in skillet or pot over medium high heat. Add corn. Cook, stirring intermittently and allowing kernels to stick to the pot some and char. Continue cooking until corn is well charred.
While corn cooks, in a small bowl, whisk together mayo, lime zest and juice, salt, chili powder and cayenne. Once corn is finished stir mayo mixture into corn. Stir in cilantro and cheese (if using). Serve immediately
