Creamy Mexican corn
2 T. melted butter
2 T. lime juice
1/2 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ancho chili powder
3-4 cobs of roasted corn. Grilled corn works best. Grill corn until slightly charred. About 8 minutes on a hot grill. Turning half way through.
1/4 cup cilantro
1 jalapeño, minced (seeds removed)
1/2 cup crumbled Cotija cheese
Whisk together melted butter, lime juice and mayo. Add garlic powder, salt and chili powder and mix to combine.
Cut the corn from the cob and add to mayo mixture. Add cilantro and jalapeño and mix to combine all ingredients. Sprinkle with Cotija cheese.
We like to eat this warm (when the corn comes off the grill and it’s still hot) as a side dish with tacos or fajitas. You can also chill for several hours and eat. Sprinkle with some Tajin for that extra spark of flavor.