Ingredients
4 tablespoons unsalted butter
2 cups fresh corn kernels, cut from the cob (about 4 medium ears)
2 cloves garlic, minced
1 jalapeño pepper, minced (remove seeds for less heat)
¼ cup mayonnaise
¼ cup cotija cheese, crumbled (plus more for garnish)
2 tablespoons chopped cilantro
½ teaspoon fine salt
2 tablespoons lime juice (about 1 lime)
Buona Cucina Chili Powder, of your choice to taste
1 teaspoon Buona Cucina Smoked Sweet Paprika (optional)
2 teaspoons Buona Cucina Key Lime White Balsamic Vinegar
Lime wedges, for garnish
Directions
Heat a large skillet over medium-high heat.
Add butter, corn kernels, garlic, and minced jalapeño. Cook, stirring occasionally, for about 5 minutes until the corn is tender and slightly golden.
Transfer the corn mixture to a medium mixing bowl.
Add mayonnaise, cotija cheese, cilantro, salt, lime juice, and Buona Cucina Key Lime White Balsamic Vinegar.
Sprinkle in Buona Cucina Chili Powder and optional Smoked Sweet Paprika. Mix until everything is fully combined.
Taste and adjust seasoning with additional salt, chili powder, or mayonnaise if desired.
Garnish with extra cotija cheese, a sprinkle of chili powder, and lime wedges.