Mexican Street Corn off the Cob
Serves 4. Recipe by Julie Wampler, tablefortwoblog.com
1 Tablespoon unsalted butter
4 ears of corn, shucked & kernels removed (about 3-4 cups depending on
how large your corn is)
2 Tablespoons mayonnaise
3 oz. cotija cheese [or feta], 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
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!
2. Once charred/browned, place into a large bowl then mix in mayo, cotija or feta, paprika, green onion, parsley, salt and pepper. Mix to combine then divide evenly and serve!