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Ingredients
- 2 tbsp EVOO
- 2 (16 oz) pkg frozen whole-kernel corn, divided
- 2 tsp sugar, divided
- 1/4 cup canola mayo
- 2 tbsp fresh lime juice
- 1 1/2 tsp ancho chile powder
- 1/2 tsp ground coriander
- 3/4 tsp kosher salt
- 2 oz cotija cheese, grated (about 1/2 cup)
Details
Preparation
Step 1
Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned. Remove from pan. Repeat procedure with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.
Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn; toss to combine. Sprinkle cheese over corn; serve warm, at room temperature, or chilled.
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