Corn makes a great side dish doesn’t it. It can go with so many things. Sometimes, it can be kinda bland or a little tiresome with just the usual butter. This is kind of a kicked up version…..a little take on Mexican street corn. To make things even easier, I used frozen corn, but you can certainly use fresh grilled corn cut off of the cob.
Here’s what you need:
*1 small bag of frozen corn, thawed
*2 TBS butter; divided
*1 tsp. smoked paprika
*2 TBS mayonnaise
*2 TBS Parmesan cheese; finely grated
*juice of 1/2 lime or more to taste
*1/4 C. fresh cilantro, chopped + more for garnish
Set out 1 TBS of the butter at room temperature to soften; about 30 minutes. Mix the smoked paprika with the butter; set aside.
I know you are probably thinking, that this does not look very appealing. You might even be thinking that this looks like way too much paprika. I even hesitated when I started mixing the paprika to the butter, but I can assure you, it’s all worth it.
Heat a medium size pan or cast iron pot ( I used a cast iron pot); add remaining TBS of butter to the pot to melt.
When the butter starts to foam, pour in the corn.
Cook, stirring occasionally for about 5 minutes. Take off of the heat.
Add the butter paprika mixture….
and then the remaining ingredients.
Stir to blend it all together. Garnish with more cilantro and serve.
A Foodie In The South 