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
Ingredients: 1 tablespoon unsalted butter; 4 ears of corn, shucked and kernels removed ((about 3-4 cups depending on how large your corn is)); 2 tablespoons mayo; 3 ounces cotija cheese, freshly grated or crumbled; 1/2 teaspoon smoked paprika; 1 green onion stalk, finely chopped; Handful of freshly of chopped parsley; Salt and pepper, to taste

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Author : Julie Chiou

corn mexican street corn

Ingredients

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1 tablespoon unsalted butter4 ears of corn, shucked and kernels removed ((about 3-4 cups depending on how large your corn is))2 tablespoons mayo3 ounces cotija cheese, freshly grated or crumbled1/2 teaspoon smoked paprika1 green onion stalk, finely choppedHandful of freshly of chopped parsleySalt and pepper, to taste

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Instructions

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Step 1

In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!

Step 2

Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.

Step 3

Mix to combine then divide evenly and serve!