4 -6earscorn, shucked and kernels removed(3-4 cups)
3ouncesCotija cheese, crumbled
1green onion, stalk finely chopped
1tablespoon freshly chopped parsley
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.