| Total sodium per serving: 137mg |
Total calories per serving: 281 |
Servings: 5 |
Ingredients:
- 20 ounces frozen corn
- ¼ cup mayonnaise
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 2 ounces finely shredded panela Mexican cheese
- 1 tablespoon fresh chopped cilantro
- zest of one lime
- Juice of one lime
- 1 tablespoon butter
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Paprika to taste
Directions:
1. Prepare frozen corn according to its package directions.
2. Heat a large, heavy skillet (preferably cast iron) over medium-high heat.
3. Melt a tablespoon of butter, then stir in corn and ½ teaspoon each or garlic and chili powders. Cook, stirring every few minutes, until corn is slightly charred and golden; about 10 minutes.
4. Spoon cooked corn into a large bowl and let cool.
5. Stir chopped cilantro or parsley into the cooled corn.
6. In a small bowl, combine mayonnaise, chili powder, garlic powder, lime juice, remaining chili and garlic powders, and lime zest.
7. Stir the mayo mixture into the corn mixture.
8. Stir in panela Mexican cheese.
9. Sprinkle the top with paprika
This dish can be served at room temperature or chilled.
Serve as a side dish or use as a dip with sodium free tortilla chips
