- Mika Leon
3 ears of corn, kernels removed
2 tbsp. Olive oil
4 ounces crumbled cotija cheese
2 tablespoons of mayo
1 tsp. chili powder
Handful of chopped cilantro
½ Jalapeno, finely chopped (no seeds unless you like it spicy!)
Salt to taste
In a skillet over medium high, add your olive oil and corn kernels. Cook for 10-15min. Stirring constantly until nice and charred.
Place your cooked corn in a large mixing bowl and add the rest of your ingredients and stir. Plate & top it off with some pickled red onion for another pop of flavor!