MEXICAN STREET CORN.
1 tablespoon of butter, 4 ears of corn or 2 tins, 2 tablespoons of mayo, 3 ounces of cotija cheese grated- Lola used vegan cheddar 3 ounce grated, 1/2 teaspoon smoked paprika, 1-4 red onion and spring onion finely chopped, a red capsicum, copped fresh coriander and seasoning to taste, and chilli or jalapenos too if yu love the heat.
First heat a skillet, remove the corn from the cobs, and cook in a little butter until browned ,very quick if tined, chop the onions and red capsicum and add to the corn, cook a little and take off the heat. chop the coriander, and grate the cheese, then just toss together with the other ingredients. Serve accompanying any Mexican main meal, or just as a snack with anything you choose to scoop it – I know it’s not up there on the healthy list but Lola made this for us and it’s yummm, so it needed to be sheared.