READY IN: 35minsYIELD: 4 Cups
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
DIRECTIONSMix 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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