Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by melting 2 tablespoons of butter in a heavy skillet over medium-high heat for 1-2 minutes.
- Add 2 cups of corn, 1 diced onion, 1 chopped jalapeno, and 1 diced red pepper to the skillet. Sauté for 6-10 minutes until tender.
- In a separate bowl, combine 2 cups of shredded Monterey Jack cheese, 1/2 cup of mayonnaise, the juice of 1 lime, and salt and pepper to taste.
- Pour the cheese mixture into the sautéed vegetables. Reduce heat and stir gently for 3-5 minutes until melted.
- Remove from heat and serve warm, garnished with cilantro.
Nutrition
Notes
Best served immediately for optimal flavor and texture. Can store leftovers in the fridge for up to 3 days.