Mexican Street Corn

A perfect side dish for any Mexican meal!

Notes:
I use frozen corn in the winter and fresh corn in the summer. Cotija works best but it can be hard to find. I usually buy it when I see it as it lasts forever in the fridge. If you can't find it, feta or parm will work ok. Chives are ideal, but green onions work fine too. Just chop them very finely.

Ingredients:

Bag of frozen corn (or fresh if you have it)

Garlic butter (recipe follows)

1/4-1/2 cup grated cotija cheese

lime juice- about 1/2 lime

Chopped chives (for garlic butter plus extra to top the corn with)

Garlic butter:

1 stick butter-softened

4 cloves garlic-minced

1/8 jalapeño (or to taste) -seeded, ribs removed, and finely minced

1/4 bunch of chives-chopped

Salt & pepper

Directions:

1. Combine softened butter with the garlic, jalapeño, & chives . Shape back into “log,” wrap in parchment paper, and store in refrigerator until ready to use

1. Sauté frozen corn in olive oil over med-high heat until warmed through or just starting to brown a little bit

1. Transfer corn to bowl and add slices of garlic butter (1/4-1/2 of the log)

1. Sprinkle with cotija, extra chopped chives, S&P and a squeeze of lime juice-all to taste