Quick Skillet Street Corn (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 (15.25-ounce) cans corn, drained

02 - 2 tablespoons butter

03 - Kosher salt to taste

→ Dressing

04 - 3 tablespoons mayonnaise

05 - 1-2 tablespoons lime juice

06 - 2 teaspoons chili powder, divided

→ Garnish

07 - Cotija cheese, crumbled

08 - Fresh cilantro, roughly chopped

# Instructions:

01 - Heat a cast iron skillet over high heat. Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally, until the corn begins to char and develop golden brown spots.

02 - Remove the skillet from heat and add the butter and a pinch of kosher salt. Stir until the butter is completely melted and all corn kernels are coated.

03 - Transfer the corn to a mixing bowl. Add the mayonnaise, lime juice, and 1 teaspoon of chili powder. Mix well until all ingredients are evenly combined.

04 - Transfer to a serving dish and top with crumbled cotija cheese, the remaining teaspoon of chili powder, and chopped cilantro. Serve immediately while still warm, or at room temperature if preferred.

# Notes:

01 - This dish is traditionally served warm, but it can also be enjoyed at room temperature or even cold.

02 - Store any leftovers in an airtight container in the refrigerator for up to 3 days.

03 - If cotija cheese is unavailable, you can substitute with feta cheese, though the flavor will be slightly different.

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