Mexican Style Corn Off The Cob


4 ears of corn, husks removed, shucked
2 tablespoons butter
1 tablespoon olive oil
¼ teaspoon smoked paprika
¼ teaspoon paprika
1/8 teaspoon cayenne
Juice of one lime
1 cup queso fresco
2 tablespoons cilantro, roughly chopped

Heat a large sauté pan over medium-high heat.  Melt the butter and oil, when the butter foams add the corn for 2 minutes.  Add the spices and salt, tossing.  Add the lime and serve.  Top with queso fresco and cilantro.