Name: Skillet Mexican Street Corn
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 6 ears fresh, husked, cooked corn with kernels cut off cob (about 4-5 cups, or use 4-6 cups thawed frozen corn); 1 Tbsp vegetable oil; 2 Tbsp Mexican crema or sour cream; ¼ cup chopped shallots, thinly sliced; 1 jalapeno pepper, seeded and stemmed, finely chopped (optional); ½ cup fresh cilantro leaves, finely chopped; juice and zest of one medium lime; 2 ounces crumbled queso fresco; 1 tsp chili powder; salt, to taste

Skillet Mexican Street Corn

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Author: Wolff's Apple House
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yield: 6 1x

Ingredients

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6 ears fresh, husked, cooked corn with kernels cut off cob (about 4–5 cups, or use 4–6 cups thawed frozen corn)
1 Tbsp vegetable oil
2 Tbsp Mexican crema or sour cream
¼ cup chopped shallots, thinly sliced
1 jalapeno pepper, seeded and stemmed, finely chopped (optional)
½ cup fresh cilantro leaves, finely chopped
juice and zest of one medium lime
2 ounces crumbled queso fresco
1 tsp chili powder
salt, to taste

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Instructions

Heat oil in a large skillet over medium high heat. Saute shallots until tender. Add corn but do not stir for 2-3 minutes. Let it char, then stir and let it char on the other side.
Turn off heat and add remaining ingredients and stir to incorporate. Serve immediately or place in crockpot on keep warm setting.

Find it online: https://wolffsapplehouse.com/skillet-mexican-street-corn/