Skillet Mexican Street Corn

Name: Skillet Mexican Street Corn
Total time: 20
Yield: 8
Ingredients: 2 tablespoons olive oil; 2 (16 ounce) packages frozen corn; 0.25 cup crumbled cotija cheese; 0.25 cup minced red onion; 2 tablespoons finely chopped cilantro; 3 tablespoons mayonnaise; 2 tablespoons sour cream; 2 tablespoons lime juice; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked sweet paprika; 0.25 teaspoon chili powder; 0.25 teaspoon salt; 1 pinch ground coriander

Recipe by thedailygourmet from allrecipes.com

Dinner,Side Dish 20 Mins.

Ingredients

8 servings

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2 tablespoons olive oil
•

2 (16 ounce) packages frozen corn
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0.25 cup crumbled cotija cheese
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0.25 cup minced red onion
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2 tablespoons finely chopped cilantro
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3 tablespoons mayonnaise
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2 tablespoons sour cream

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2 tablespoons lime juice
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0.5 teaspoon ground cumin
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0.5 teaspoon smoked sweet paprika
•

0.25 teaspoon chili powder
•

0.25 teaspoon salt
•

1 pinch ground coriander

Instructions

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.
Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
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.