Mexican Street Corn (Print Version)

# Ingredients:

→ Main Ingredients

01 - Butter, 2 tablespoons

02 - Salt, kosher, adjust as needed

03 - Corn, 3 cans (15.25 ounces each), well-drained

→ Dressing

04 - Chili powder, divided, 2 teaspoons

05 - Mayonnaise, 3 tablespoons

06 - Lime juice, 1-2 tablespoons

→ Garnish

07 - Cilantro, fresh, roughly chopped

08 - Crumbled Cotija cheese

# Instructions:

01 - Place your cast iron skillet on high heat. Toss in the well-drained corn and let it cook for 8-10 minutes. Stir it every now and then until you see some charred spots and it starts turning golden brown.

02 - Take the skillet off the heat. Drop in the butter and sprinkle a little kosher salt. Give it a good stir so every piece of corn is coated in the melted butter.

03 - Scoop all the corn into a bowl. Add mayonnaise, lime juice, and only half of the chili powder. Mix it all up until everything is blended evenly.

04 - Move the corn mixture to a serving plate. Sprinkle on the crumbled Cotija cheese, the rest of the chili powder, and finish with the chopped cilantro. You can eat it right away while it’s warm or even wait for it to cool to room temperature.

# Notes:

01 - It’s usually eaten warm, but you can serve it at room temperature or even chilled, depending on your preference.

02 - Keep any leftovers fresh in the fridge by putting them in a sealed container. Use within 3 days.

03 - If you don’t have Cotija cheese, feta works fine. Just know the taste will be slightly different.

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