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Mexican, Sides | |
| 6 ears corn, kernels stripped Kosher salt 1/2 c. mayonnaise 1/4 c. cotija cheese or feta, plus more for garnish Juice of 2 limes 2 tbsp. chopped fresh cilantro, plus more for garnish 1 tbsp. chili powder, plus more for garnish | |
| Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium sauce pan and salt well. Bring up to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro and chili powder. Season generously with salt. Top with more cotija, cilantro, and a sprinkle of chili powder. | |
Unrated | |
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