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Deconstructed Mexican Street Corn Recipe


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     Deconstructed Mexican Street Corn

Category   Salads - Soups - Sidedishes
Sub Category   None

1 T butter
4 ears corn, shucked and zipped
2 T Mexican Crema
1/2 t smoked paprika or cayenne
Fresh lime juice
3 oz. cotija cheese, crumbled
Fresh Cilantro, chopped
Fresh Jalapeño, as desired

Melt butter in skillet over medium-high heat and add corn kernels and jalapeños, if desired. Spread in an even layer and cook for 10-15 minutes, or until exterior or charred/browned, stirring frequently.
Stir in Mexican Crema, cayenne, and lime juice. Place into serving bowl and top with cotija cheese and cilantro.

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