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Serves approximately 4 people
Serves approximately 4 people
8 ears of corn
4 T butter
1/4 C. Mayo
2 T Sour Cream
3 T grated cotija cheese
1/2 T lime zest
1/2 tsp paprika
1/2 tsp Chimayo or New Mexico Chile
1/2 tsp garlic salt
1/4 C. parsley, finely chopped
1/8 tsp red pepper flakes, or more to taste
sea salt and ground black pepper to taste
Shuck and cut the kernels from the cobs.
Heat butter into cast iron or carbon steel skillet at medium high heat.
Place the corn into the skillet, and try to maintain a an even layer as the corn cooks.
Let the corn cook for 5-7 minutes. The goal is to get a slight char on the corn, so check on the corn after 7 minutes, and stir on occasion until a light char appears on some of the kernels.
Place the corn in a large bowl, and add the lime, paprika, Chimayo, garlic salt, red pepper flakes and season with salt and pepper to taste.
Let the corn rest about 5 minutes but remains warm, and add the mayo and sour cream to mix.
Add the cheese and parsley and give a quick stir to mix.
Serve warm, room temperature or chilled.
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