Skillet Mexican Street Corn

Ingredients

• 2 tablespoons olive oil
• 2 packages frozen corn , 16 ounce
• 0.25 cups crumbled cotija cheese
• 0.25 cups minced red onion
• 2 tablespoons finely chopped cilantro

Instructions

1. 1

   Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.

2. 2

   Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.

3. 3

   Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)

4. 4

   Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.