Mexican Street Corn

If you're like me, you find that corn on the cob - fresh, in season goodness, is the best way to eat corn.  That said, I don't want to wait all year until harvest time to enjoy delicious corn for just a few short weeks.  That means I have to find some way to prepare the stuff within the seasonal limitations Mother Nature imposes.  As a huge fan of Southwestern, Tex-Mex and Mexican cuisine, I love dishes like this.  It is a savory flavorpalooza you can prepare anytime.

Ingredients
4 c. frozen corn, thawed
1 Tbsp. canola oil
1/3 c. mayonnaise
3 Tbsp. butter
1 lime, juiced, divided
1/2 Tbsp. minced garlic
2 tsp. chili powder
1/2 Tbsp. kosher salt
1/2 tsp. fresh ground mixed peppercorns
1 tsp. cayenne
1/2 tsp. smoked paprika
Fresh cilantro, optional
     
The Method
Heat canola oil in sauté pan over medium-high heat.  Add corn and half of lime juice and sauté corn for 3-5 minutes.  Transfer corn to a large mixing bowl and add mayo, butter, remainder of lime juice, garlic and spices and mix to combine.  Garnish with chopped fresh cilantro.  Serve and devour.

Food for Thought
If you like your Mexican street corn with queso, you might find it at your local farmer's market, your local fair or in Oaxaca after you take in the Lucha Libre Mexicana wrestling.  I personally like this preparation perfectly sans cheese.  Check back in late summer for instructions on grilling the corn on the cob.  In the meanwhile, enjoy this practical, table friendly variation.