Skillet Mexican Street Corn

Melt butter in a large skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often.
Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
Add half of cotija cheese, stirring until melted.
Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.

Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.

Cheese: Substitute crumbled feta cheese, queso fresco or Parmesan for the cotija.
Make it Spicy: Add cayenne pepper for a spicy kick.
Garnish: If you aren’t a fan of cilantro flavor, try garnishing with green onions or jalapenos.
Corn: Use fresh corn, cut from the cobb (cook it on the grill until slightly charred) or canned corn, drained.
Feed a Crowd: Double or triple this recipe as needed, it’s great to feed a crowd.
Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.