Mexican Style Street Corn in a Cup

1. In a large nonstick skillet over medium high heat, melt butter. Add frozen corn to pan and stir.

2. Add salt, pepper, cayenne, and paprika to pan and stir to evenly coat. Allow to cook over medium high heat until corn is cooked through and any/all water has evaporated, 9-10 minutes. Stir occasionally. If you like things really hot, feel free to add more cayenne pepper; if you’re not a fan of heat, feel free to leave it out altogether.

3. Turn off heat and add lemon juice, mayonnaise, and grated Parmesan. Stir to combine and serve immediately, garnished with sprigs of cilantro if desired.