Ingredients:

• 1 tbsp unsalted butter
• 4 ears of corn, shucked and kernels removed
• 2 tbsp mayo
• 3 oz cotija cheese, freshly grated or crumbled
• 1/2 tsp smoked paprika
• 1 green onion stalk, finely chopped
• 1 jalapeno, sliced or chopped
• 1 red bell pepper, sliced or chopped
• Handful of freshly chopped parsley
• Salt and pepper, to taste

Instructions:

1. In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until the exterior is charred/browned, stirring frequently.
2. Once charred, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
3. Mix to combine.

Description:

Street corn is commonly sold by vendors across Mexico and has become increasingly popular in the United States and other countries. The corn is typically grilled until slightly charred, which enhances its natural sweetness and adds a smoky flavor. After grilling, the corn is slathered with a layer of creamy mayonnaise or Mexican crema, which serves as a base for additional toppings. It is then rolled in crumbled cotija cheese, a salty and tangy Mexican cheese.