- 1 tbsp butter
- 2 14oz bags of frozen corn
- 1 jalapeno diced and seeded
- 1 tsp paprika
- ¼ cup cotija cheese
- 2 tbsp fresh cilantro, chopped
- ¼ cup cream cheese
- ½ cup mayonnaise
- 2 tbsp fresh lime juice
Heat the cast iron skillet to high and add the butter.
When the butter is melted, add the frozen corn.
Let the corn char, stirring often, for about 8 minutes. Keep the heat up high and keep stirring. You want it to get nice and dark.
Stir in all of the remaining ingredients.
Serve immediately. (see notes for making it ahead and serving later)
To make this ahead, char the corn and let it cool.
Stir the remaining ingredients together until well blended.
Add to the charred corn and store in a pan that can go from the fridge to the oven.
Keep in the fridge for up to 2 days.
To serve: Bake in a preheated oven at 350 degrees until bubbling and hot (about 20 minutes).
To make ahead, make the salad as instructed. Place the salad into a storage container and put into the fridge.
When ready, remove from fridge and heat.
Both options are still tasty but obviously, this salad being served up fresh is the best.
Calories: 294kcal | Carbohydrates: 2g | Protein: 3g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 354mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg