Ingredients

• 1 TBSP unsalted butter
• 3-4 cups fresh corn cut from cob or frozen corn (about 4-5 fresh corn cobs)
• 2 TBSP mayonnaise
• 1/2 cup Cotija cheese or queso fresco grated or crumbled
• 2 green onions finely chopped
• 1/4 cup fresh cilantro chopped
• 1 lime juiced
• 1/2 tsp smoked paprika or chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Extra crumbled Cotija/queso cilantro, paprika/chili powder for serving

Directions

• Melt butter in a heavy pan. Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will look charred, but don’t let them burn!) Spoon corn into a large bowl. Set aside
• Add mayonnaise, crumbled cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder in a mixing bowl. Add salt and pepper to taste. Stir until combined
• Pour mayo mixture over roasted corn. Stir to combine thoroughly. Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately

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