Mexican Street Corn Salad

Ingredients

• 2 tablespoons unsalted butter
• 2 15oz cans of corn, drained
• 2 cloves of garlic minced
• 1 jalapeno diced
• ½ cup mayo
• ¼ cup heavy whipping cream
• ½ teaspoon chili powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon cumin
• ½ teaspoon salt
• ½ cup queso fresco crumbled
• ⅓ chopped cilantro
• 1 tablespoon lime juice
• Zest from 1 lime
• Additional cilantro for garnishing

Instructions

1. In a large skillet, add butter and corn over low-medium heat and cook for 5-7 minutes. Add garlic and cook for an additional 2 minutes or until fragrant. When done, remove from heat and add mixture to a large mixing bowl.
2. Add the diced jalapeno, mayo, whipping cream, seasonings, and queso fresco. Toss well with a wooden spoon until all ingredients are thoroughly combined.
3. Add lime juice and zest and toss again.
4. Garnish with cilantro, lime slices, additional queso fresco and paprika.