Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Heat a nonstick pan over medium-high heat. Add the butter and oil. Once the butter is melted, add the corn and stir to coat in the butter mixture. Spread the corn into an even layer and cook, undisturbed, until slightly browned, 3 to 4 minutes. Stir in the shallots and cook until softened, another 3 minutes. Add the garlic and 1/2 teaspoon salt. Stir to combine and cook until the garlic is fragrant, about 30 seconds. Turn off the heat.
Step 2
Add the corn mixture to a large mixing bowl. Stir in the scallions, cilantro, mayonnaise, lime zest and juice, Fresno chile and 2 tablespoons of the cotija. Add salt to taste. Add the salad to a serving bowl and top with the remaining cotija. Sprinkle with chili powder and serve immediately.
Your folders

145 viewstastesbetterfromscratch.com
5.0
(16)
10 minutes
Your folders

264 viewscooking.nytimes.com
4.0
(53)
Your folders

270 viewscookieandkate.com
5.0
(14)
9 minutes
Your folders

207 viewsgourmetgarden.com
6 minutes
Your folders

217 viewsfoodnetwork.com
4.8
(5)
30 minutes
Your folders

150 viewstasteofhome.com
10 minutes
Your folders
72 viewsthepioneerwoman.com
5.0
(2)
Your folders

305 viewsmylatinatable.com
4.0
(5)
25 minutes
Your folders

187 viewslilluna.com
5.0
(31)
Your folders

94 viewsmexicoinmykitchen.com
5.0
(3)
Your folders

118 viewsverygooddrinks.co
4.8
(4)
Your folders

77 viewstwocloveskitchen.com
5.0
(49)
10 minutes
Your folders
81 viewsthecafesucrefarine.com
Your folders
235 viewsamericastestkitchen.com
4.8
(52)
Your folders

198 viewsbudgetbytes.com
5.0
(2)
5 minutes
Your folders

265 viewsthecafesucrefarine.com
5.0
(8)
15 minutes
Your folders
99 viewsthecafesucrefarine.com
Your folders
254 viewsamericastestkitchen.com
4.5
(178)
Your folders

204 viewsculinaryhill.com
5.0
(7)
35 minutes