3ounces(85g)cotija cheese, freshly grated or crumbled
Juice of 1/2 a lime
Handful of freshly of chopped parsley
Salt and pepperto taste
Instructions
Roast poblano peppers in the oven or on a gas stovetop. Put in a bowl, cover for 15 minutes, then peel the exterior of the poblanos. Remove the seeds and stem and dice the poblano peppers and set aside.
In a large bowl, mix together butter, mayo, and smoked paprika. Pour in the corn kernels, poblano peppers, cotija cheese, lime juice, parsley, salt and pepper. Mix with a spatula and make sure the butter/mayo mixture coats everything evenly.