Mexican Cotija Corn
1 1/2 pounds* fresh corn (from about 5 medium-sized cobs)
3 tablespoons butter
2 cloves garlic, minced
1/2 cup cilantro, roughly chopped
1/3 cup crumbled cotija cheese
1/2 teaspoon black pepper
juice from 1 small lime
Directions:
1. Clean the corn cobs, removing the husks and corn silks. Using a sharp knife, remove the kernels from the cobs, discarding the cobs afterward.
2. In a large skillet, heat the butter over medium heat until completely melted.
3. Add corn and garlic to the skillet and cook, stirring occasionally, until the corn has softened, about 10-12 minutes.
4. Remove the skillet from the stove. Stir in cilantro, cotija, and black pepper. Squeeze lime juice on top or serve garnished with slices of lime.
