Makes 4 to 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 2 cups corn kernels, fresh or frozen
- 1 tablespoon lime juice
- 3 tablespoons mayonnaise
- Hot sauce, to taste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- 1/2 teaspoon cayenne powder
Directions
- Heat the oil in a large sauté pan over medium heat. Add the corn and cook, stirring frequently, until the corn begins to brown slightly but is still moist, about 5 minutes. Remove from the heat and set aside to cool.
- In a serving bowl, combine the lime juice, mayonnaise, and hot sauce. Add the cooled corn and cilantro and mix to combine. Add the salt, pepper, and cheese and stir until all of the ingredients are evenly coated. Sprinkle with cayenne just before serving.
