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.
Originally Submitted
9/20/2020
0 Out of 5 from
0 reviews
You can add this Deconstructed Mexican Street Corn recipe to your own private DesktopCookbook.