This dish can be served hot or cold, making it very versatile. If you are going to be serving it cold, you can make it ahead, but you should let your corn kernels cool down before mixing in the other ingredients. If you plan to serve it hot, mix everything together while the corn is still hot and serve it immediately.

This dish makes a great side dish served with any type of grilled meat or fish. You can even use it as a topping for all varieties of tacos. If you want to take it to a potluck, you could easily keep it warm in a crock pot set on low. Just remember to stir it occasionally.

 

INGREDIENTS

2 tablespoons unsalted butter

4 cups corn kernels, frozen, canned or roasted

1 jalapeño, seeded and diced

3 tablespoons mayonnaise

2 tablespoons crumbled cotija cheese

2 tablespoons chopped fresh cilantro leaves

½ teaspoon chili powder

1 clove garlic, pressed

Juice of 1 lime

INSTRUCTIONS

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  If you cannot find cotija cheese, you can use feta cheese or ricotta insalata (look by the Italian wedges of cheese in your local market). Ideally, you want a cheese that you can crumble easily into small pieces. But you can also use grated Parmesan cheese (the kind in the shaker), in a pinch.

Recipe and image courtesy of Chung-Ah at Damn Delicious