10 min
PREP TIME
8 min
COOK TIME
218
CALORIES
10
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 1/3 cup (75 milliliters) mayonnaise
- 1/4 cup (60 milliliters) fresh lime juice
- 1/4 teaspoon (1 milliliter) salt
- 1 tablespoon (15 milliliters) vegetable oil
- 1 small jalapeño , seeded and finely chopped
- 4 cups (1 liter) fresh corn kernels
- 1 teaspoon (5 milliliters) Chili Powder
- 3/4 cup (175 milliliters) crumbled Cotija cheese
- 1/2 cup (125 milliliters) chopped fresh cilantro
- Lime wedges
Preparation
- 1 Mix mayonnaise, lime juice and salt in large bowl; set aside.
- 2 Heat oil in large nonstick skillet on high heat. Add jalapeno; cook and stir 2 minutes or until softened. Stir in corn and spread mixture into an even layer in skillet. Cover and cook, without stirring, about 2 minutes. Stir, cover and cook 1 minute longer. Add chili powder; cook, uncovered, 30 seconds, stirring constantly.
- 3 Transfer corn mixture to bowl with mayonnaise mixture; toss gently to coat. Stir in Cotija and cilantro until evenly mixed. Serve immediately with lime wedges.
