Mexican Street Corn Salad

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Ingredients Method

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

Method
 

  1. 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.
  2. Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
  3. Serve warm or cold. Store leftovers in an airtight container in the refrigerator.