Great summer side dish with chicken, pork, burgers...you name it!
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 4servings
Ingredients
30ouncescanned whole kernel corn
1tablespoonbutter
2tablespoonsmayonnaise
¼cupgrated cotija cheeseor substitute Parmesan
Juice of one lime
¼cupchopped fresh cilantro
Salt and pepper to taste
Instructions
In a medium saucepan, bring the corn to a boil over high heat.
Drain and return the hot corn to the pan.
Add the remaining ingredients and mix well.
Notes
If you'd like to use fresh corn on the cob for this recipe, you'll need four ears. Shuck the corn and remove all the silks. Place the corn on a charcoal or gas grill away from direct heat and cook, turning frequently, until the corn has lots of grill marks and a bit of charring. Cut the kernels away from the cob and then combine with the remaining ingredients in the recipe.
Store leftovers in a tightly sealed container in the fridge for up to 3 days. Freezing is not recommended.