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.
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