Mexican Street Corn Salad
Remove Corn Kernels
Remove the corn off the cooked ears of corn and set to the side.
Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.
Mix & Cook
Mix in the mayonnaise, crumbled queso fresco cheese, fresh cilantro and chili powder. Cook for 5 minutes longer.
Season and Serve
Before serving sprinkle a little cayenne pepper on top as well as additional chili powder.