Ingredients
- 1 Tablespoon unsalted butter (I used olive oil)
- 3-4 cups fresh corn (cut from cob) or frozen corn (about 4-5 fresh corn cobs) (I used frozen corn, because who has fresh corn??) š
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 to 2 minced garlic cloves
- 1/2 cup Cotija cheese or queso fresco, grated or crumbled
- 2 to 3 green onions, finely chopped
- 1 tablespoon jalapeƱo, deseeded and finely chopped (I used jalapeƱos from a jar the 2nd time I made this)
- 1/4 C fresh cilantro, chopped
- 1 lime, juiced or 1 to 2 T lime juice
- 1/2 teaspoon smoked paprika (or chili powder)
- 1/2 teaspoon garlic powder
- Extra crumbled Cotija or queso, cilantro, paprika to sprinkle on top
I made this on July 29, 2023 (but didn't have jalapeƱos, fresh garlic or sour cream). Would have been A LOT better if I added it). What I made was tasty but needed to be creamier and have some zing! This recipe is very forgiving. Play around with the quantities if you want.
Directions:1. Melt butter or olive oil in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)
2. Spoon corn into large bowl. Set aside.
3. In a mixing bowl, mix all the remaining ingredients, add salt and pepper to taste. Stir until combined.
4. Pour mayo mixture over roasted corn. Stir to combine completely.
5. Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately. Refrigerate leftovers. PS Can
