Skillet Mexican Street Corn
Corn, cilantro, cayenne, lime, Cotija cheese and more make this Skillet Mexican Street Corn from The Weeknight Dinner Cookbook an irresistible side dish.
about 6 ears
juice of 1 lime
about 2 tablespoons
finely chopped red onion
crumbled Cotija cheese
finely chopped fresh cilantro
for serving (optional)
Remove the kernels from the corn and set aside.
Melt the butter in a large nonstick skillet over medium-high heat.
Add the corn, mayonnaise, salt, chili powder and cayenne.
Stir to coat and cook for about 3 minutes, until hot.
Remove from the heat or transfer to a serving dish.
Drizzle with lime juice and sprinkle with the onion, cheese and cilantro.
Stir to combine.
Serve with lime wedges, for an extra kick of lime, if desired.
Compliments of 365 Days of Baking and More