- - one can of corn, drained
- - 1/2 clove of minced garlic (or powder)
- - 1 tablespoons vegetable oil
- - 1 tablespoon mayonnaise ( full fat and quality - no miracle whip )
- - ½ cup green onions, thinly sliced
- - 1/2 jalapeño, roasted and diced
- - 1 tablespoon fresh lime juice
- - ½ cup cilantro leaves, roughly chopped
- - 1-2 ounces cotija (or feta) cheese, crumbled
- - ½ teaspoon chili powder
- - salt
Directions
- To roast jalapeño, turn boiler on high and place oven rack on top shelf. Place a piece of tinfoil on rack. Slice jalapeño in half lengthwise and remove seeds. Place jalapeño cut side down onto tinfoil. Broil until jalapeño skin starts to blacken (about 5 minutes). Remove from oven and let cool. Once cool, remove skins and finely dice. Set aside.
- Heat a large skillet over medium high heat, add vegetable oil to coat bottom. Add corn, garlic and a pinch of salt. Cook corn until browning on one side and then toss. Continue to cook until corn is browned well and charred in spots- about 5 to 7 minutes. If corn begins to pop or darken too much, reduce heat.
- Once cooked, remove from heat. Stir in mayonnaise, green onions, jalapeño, and lime juice. Taste and season with salt to your liking.
- Evenly sprinkle chopped cilantro leaves, crumbled cotija cheese, and chili powder over corn.
- Serve warm.
Adapted from http://forkvsspoon.com/skillet-mexican-street-corn/
