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Mexican Style Street Corn in a Cup
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Description
This side dish has it all and is totally reminiscent of my childhood. Corn smothered in Parmesan cheese, mayonnaise, lemon and chile—it hits all the right spots! Totally easy to make, too. You’ll have a delicious side in minutes flat.
Ingredients
- 1 Tablespoon Unsalted Butter
- 16 ounces, weight Frozen Organic Sweet Corn
- ¼ teaspoons Sea Salt
- ¼ teaspoons Freshly Cracked Black Pepper
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Smoked Paprika
- 1-½ Tablespoon Fresh Lemon Juice
- 2 Tablespoons (heaping) Real Mayonnaise
- 3 Tablespoons Grated Parmesan Cheese
- Fresh Cilantro, For Garnish (optional)
Preparation
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.
More Recipes from Christina Main (Sweet Lavender Bake Shoppe)
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