Mexican Street Corn Salad

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Ingredients
  

  • 2 Tbsp unsalted butter
  • 4 cups corn kernels fresh or frozen
  • 1 tsp minced garlic
  • 1/3 cup mayonnaise
  • 1/2 tsp chili powder
  • 1/2 cup cotija cheese
  • 1 Tbsp lime juice fresh squeezed
  • 1-2 Tbsp chopped cilantro optional
  • kosher salt to taste

Instructions
 

  • Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
  • Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
  • Serve warm or cold. Store leftovers in an airtight container in the refrigerator.