Mexican Street Corn
14 oz. frozen corn or corn cut off the cob
2 oz. grated cortija cheese or feta cheese
1/2 tbspn butter
2 tbspn of mayonnaise of your choice
1/4 jalapeño seeded and chopped (more if you want heat!)
1/4 cup finely chopped cilantro
1 minced garlic clove
1/4 tsp smoked paprika
1/4 tsp chili powder
1 lime, juiced
Salt and pepper to taste
Melt butter in a skillet over medium heat. Add corn and cook for about 10 minutes, stirring occasionally. Remove from heat and put aside.
In a large bowl, whisk mayo, cheese, jalapeño, lime juice, and garlic. Stir in corn and cilantro, and mix. Add salt and pepper to taste.
Cover and refrigerate until chilled. Before serving, sprinkle with paprika. Serve chilled, room temperature, or warm.