Cut corn off cob. If using frozen corn, do not thaw. Melt butter in large skillet over high heat. Add garlic. Stir for 10 minutes. Add corn and cook for 5 minutes, adding salt and pepper half way through. Stir corn occasionally, until you get golden brown bits and corn is cooked and sweet.
Combine mayonnaise, sour cream, lime juice and parmesan. Put corn in a large bowl. Add mayonnaise mixture and toss well with the corn. Heat from the corn will melt the dressing.
Add coriander/cilantro, red onion, green onion and jalapeno. Toss all again. Serve warm or room temperature.
Originally Submitted
11/27/2020
0 Out of 5 from
0 reviews
You can add this Mexican Corn recipe to your own private DesktopCookbook.
