Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons grated lime zest
  • 2 tablespoons lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon kosher salt
  • 3 tablespoons sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled queso fresco cheese, divided
  • 2 tablespoons fresh chopped cilantro, divided
  • 2 tablespoons vegetable oil
  • 2 bags (10 oz each) Birds Eye® Steamfresh Gold & White Sweet Corn
  • avocado, quinoa, tomatoes, beans, optional

Instruction

  • Stir together lime zest, lime juice, chili powder, smoked paprika, salt, sour cream, mayonnaise, half of the queso fresco and 1 tablespoon cilantro. Reserve in the fridge until you are ready to use. Microwave corn according to package directions, cooking 1 bag at a time.
  • Heat oil in a large nonstick skillet over medium-high heat until it beings to shimmer, about 90 seconds. Carefully pour in corn and cook undisturbed for 5 minutes, toss and stir the corn and cook for another 2 to 3 minutes, until lightly browned.
  • Turn off the heat and stir in elote sauce. Garnish with remaining queso fresco, cilantro and a dusting of chili powder.