Skillet Mexican Street Corn

4 servings

Creamy corn with lime, cumin and cotija cheese, finished with cilantro.

30 g butter	Melt butter, cook corn until heated through	Top with remaining cheese & cilantro, serve
600 g frozen corn	Melt butter, cook corn until heated through
60 ml mayonnaise	Stir in mayo, sour cream, lime juice & spices
60 ml sour cream
juice of 1 lime
1 teaspoon ground cumin
1/2 teaspoon chili powder
115 g cotija cheese (divided)	Add half the cheese, stir until melted
115 g cotija cheese (remaining)
1/4 cup cilantro or green onions

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