Datilgator Esquite Corn

Ingredients:

2 Tbs unsalted butter or extra-virgin olive oil
3 ½ cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
½ Tsp fine salt
2 Medium cloves garlic, pressed or minced
¼ Cup mayonnaise*
1 Medium finely chopped jalapeño, optional
1 Tbsp lime juice, plus extra lime wedges for garnish
1 Tsp Datilgator Taco Lime Seasoning (add more for more heat)
¼ Cup finely grated Cotija cheese, plus more for sprinkling (you can substitute Feta Cheese if you don't have Cojita)
¼ Cup finely chopped cilantro

Directions: 

1. Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan). 

2. Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl. 

3. Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, Datilgator Taco Lime Seasoning, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed. 

4. To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and Taco Lime Seasoning.  Leftovers keep well, refrigerated, for about 4 days.