READY IN: 35minsYIELD: 4 Cups
INGREDIENTS
INGREDIENTS
2tablespoonsunsalted butter
4cupscorn kernels
1⁄4 cupjalapeno, seeded and diced
1red bell pepper, seeded and diced
1⁄4 cupmayonnaise (to taste)
1⁄4 cup crumbled Cotija cheese (feta subs ok)
1⁄4 cup chopped fresh cilantro
1tablespoonchili powder
2teaspoonsgranulated garlic
1lime, juice of
1⁄2 cup chopped green onion, garnish
DIRECTIONS
Mix corn – jalapeno and butter, then roast until slightly charred — 450-425. (Fresh works best but frozen or canned ok).
Mix all other ingredients.
Add corn mixture and refrigerate 2-6 hours or overnight for best flavor.
Omit the mayonnaise and top your tacos, serve as a salsa or side dish — so good.
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