Skillet Elote

serves 4

5 ears corn on the cob, corn cut off the cob (about 4 cups) 

2-4 tablespoons butter

1 teaspoon The Store ground cumin

1/2 teaspoon The Store chili powder

1/4 cup mayonnaise

1/4 cup sour cream

1 cup cotija cheese, grated

juice of 1 lime

1/4 cup cilantro, chopped

Stir together the sour cream and mayo until smooth. Add in half of your grated cotija and set aside. 

Melt butter in a skillet over medium- high heat. Stir in corn. Cook just until corn is just cooked through, stirring occasionally. 

Add in your spices and seasonings to taste. Turn off the heat and stir in the creamed mixture. Finish with the juice of half a lime. 

Garnish with remaining cheese, chopped cilantro, with a sprinkle of chili powder. Enjoy!