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Melt the butter in a large skillet or cast-iron pan over medium-high heat. Add the frozen corn and cook, stirring occasionally, for 7-10 minutes, or until the corn is lightly charred and tender-crisp. Remove from heat and transfer the corn to a large mixing bowl.

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.

Pour the dressing over the warm corn. Add the crumbled cotija cheese and chopped cilantro. Stir gently until all ingredients are evenly coated.

Taste and adjust seasonings as needed. Serve warm or at room temperature, garnished with additional cilantro and a drizzle of hot sauce, if desired.


Melt the butter in a large skillet or cast-iron pan over medium-high heat. Add the frozen corn and cook, stirring occasionally, for 7-10 minutes, or until the corn is lightly charred and tender-crisp. Remove from heat and transfer the corn to a large mixing bowl.

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.

Pour the dressing over the warm corn. Add the crumbled cotija cheese and chopped cilantro. Stir gently until all ingredients are evenly coated.

Taste and adjust seasonings as needed. Serve warm or at room temperature, garnished with additional cilantro and a drizzle of hot sauce, if desired.
