READY IN: 35mins


  • 1tablespoonunsalted butter
  • 4 -6earscorn, shucked and kernels removed(3-4 cups)
  • 2tablespoonsmayonnaise
  • 3ouncesCotija cheese, crumbled
  • 12 teaspoonsmoked paprika
  • 1green onion, stalk finely chopped
  • 1tablespoon freshly chopped parsley
  • 12 teaspoonsalt
  • 14 teaspoonpepper

  • 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 to 15 minutes, or until exterior is charred/browned, stirring frequently.
  • Meanwhile, in a large bowl, mix mayo, Cotija, paprika, green onion, parsley, salt, and pepper.
  • Add corn to mayo mixture.  Mix to combine.
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