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Dairy
Easy
10 Minutes
Diets 
Mexican street corn is typically cooked over an outdoor grill and served on the cob. I’m making things super EASY with this Mexican street corn bowl, topped with crumbly feta cheese and a sprinkle of chili! Prepared in under 10 minutes, this baby is spicy, tangy, creamy, and mess-free!
10-ounce bag frozen corn
1/4 teaspoon salt
juice of 1/2 limeĀ (or about 2 tablespoons Heaven & Earth Lime Juice)
1 tablespoon Gefen Mayonnaise
1/8 teaspoon cayenne pepper (optional)
minced cilantro for topping
crumbled Ta’amti Feta Cheese
Heat a heavy-duty skillet on high heat for three minutes. Add in the corn and toss every minute or so until the corn is slightly charred. Allow the corn to cool completely.
In a bowl, mix the seasonings with the cooked corn then top with cheese and cilantro before serving.
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