Three 15.25-ounce cans of drained maize 2 tablespoons kosher salt for butter Three-tenths cup mayonnaise One to two tablespoons of lime juice Chili powder, 2 teaspoonful, divided among cheese Cilantro, minced roughly
The corn is added to a cast iron skillet preheated over high fire. After 8 to 10 minutes, cook while stirring intermittently.
Once cooled, incorporate the butter and seasoning. By stirring, combine.
Combine lime juice and mayonnaise with the maize in a bowl. Mix in one teaspoon of chili powder thoroughly.
chili powder, and minced cilantro should be sprinkled on top. Immediately serve.
This recipe for flawlessly spiced, delectable Mexican street corn with cheese. It is the ideal accompaniment to Mexican dishes.