Mexican Street Corn off the Cob

Name: Mexican Street Corn off the Cob
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon unsalted butter; 4 -6 ears corn, shucked and kernels removed (3-4 cups); 2 tablespoons mayonnaise; 3 ounces Cotija cheese, crumbled; 1/2 teaspoon smoked paprika; 1 green onion, stalk finely chopped; 1 tablespoon freshly chopped parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper

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Recipe by agileangus

From tablefortwoblog

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon unsalted butter
4 -6

ears corn, shucked and kernels removed (3-4 cups)
2

tablespoons mayonnaise
3

ounces Cotija cheese, crumbled
¹⁄₂

teaspoon smoked paprika
1

green onion, stalk finely chopped
1

tablespoon freshly chopped parsley
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper

DIRECTIONS

In a cast iron skillet, melt butter over medium – high heat, then add the corn kernels. Spread in an even layer and cook for 10 to 15 minutes, or until exterior is charred/browned, stirring frequently.
Meanwhile, in a large bowl, mix mayo, Cotija, paprika, green onion, parsley, salt, and pepper.
Add corn to mayo mixture. Mix to combine.

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