4 cups corn - frozen, thawed or canned, drained
2 tablespoons butter
1/3 cup mayo
1/4 cup sour cream
1 lime, juiced
1 teaspoon chili powder or tajin
1/2 teaspoon paprika
1/4 teaspoon cumin
salt and pepper
1/2 cup cotija cheese (can sub feta)
1 jalapeno, chopped
1/4 cup fresh cilantro, chopped
Heat butter in a large skillet, cook corn in butter for 5 to 7 minutes until browned, slightly charred.
In a large bowl combine until smooth: mayo, sour cream, lime juice, chili powder or tajin, paprika, cumin, salt and pepper.
Add corn to bowl and stir to coat. Stir in cheese, jalapeño, and half of the cilantro.
Top with extra cheese, rest of cilantro and a sprinkle of more chili powder or tajin.
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