Easy Skillet Corn (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons of butter

02 - Pinch of kosher salt, adjust to your taste

03 - 3 cans corn (15.25-ounce each), make sure to drain them

→ Dressing

04 - 1-2 tablespoons fresh lime juice

05 - 3 tablespoons of mayo

06 - 2 teaspoons chili powder, split in half

→ Garnish

07 - Cilantro leaves, chopped loosely

08 - Crumbled cotija cheese

# Instructions:

01 - Using high heat, place a cast iron pan on the stove. Once hot, throw in the drained corn and keep stirring every now and then for about 8-10 minutes until you get toasty char marks and golden streaks.

02 - Turn off the heat and stir the butter into the corn. Sprinkle a little kosher salt and keep mixing until the butter coats every kernel nicely.

03 - Move the corn into a bowl. Add mayo, lime juice, and just one of the teaspoons of chili powder. Stir everything thoroughly until it’s all mixed together.

04 - Spoon the mixture into a serving dish. Sprinkle it with crumbled cotija, the other teaspoon of chili powder, and some chopped cilantro. You can dig in warm right away or wait until it’s room temp if that’s more your thing.

# Notes:

01 - While it’s best eaten warm, you can also enjoy it cold or after it cools down to room temperature.

02 - Keep leftovers in a sealed container in the fridge, but don’t forget to finish them within 3 days for the best taste.

03 - No cotija? Swap it with feta, though the overall flavor won’t be an exact match.

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