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Mexican Corn

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Ingredients
  

  • 2 T unsalted butter
  • 4 cups cooked corn cut from the cob (approximately 8 large ears / 10 small)
  • 1 medium jalapeño pepper seeded and diced
  • 3 T mayonnaise
  • 3 T Queso Fresco Mexican cheese, crumbled
  • 2 T chopped fresh cilantro
  • 1/2 t chili powder
  • 1 clove garlic diced
  • 1 lime juiced

Instructions
 

  • Melt butter in a large skillet on medium heat. Add corn and jalapeño. Cook until corn is slightly charred, approximately ten minutes.
  • Add remaining ingredients and stir it together.
  • Pour into your favorite serving bowl.
  • Serve warm, cold, or at room temperature. Enjoy!