4ears of cornshucked and kernels removed (about 3-4 cups depending on how large your corn is)
2tablespoonsmayo
3ounces(85g)cotija cheesefreshly grated or crumbled
½teaspoonsmoked paprika
1green onion stalkfinely chopped
Handful of freshly of chopped parsley
Salt and pepperto taste
Instructions
In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.