Esquites with Frozen Corn
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Ingredients
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3 tablespoons unsalted butter
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1 (2 pound) bag frozen corn kernels, thawed and drained
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1/4 cup lime juice
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1 1/2 teaspoons chili powder
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1/4 cup mayonnaise
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1/4 cup crumbled cotija cheese
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2 tablespoons chopped cilantro, or to taste
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lime wedges (optional)
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Melt butter in a soup pot over medium-high heat, and cook corn until hot, about 8 minutes.
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Stir in lime juice and chili powder; cook until lime juice is nearly evaporated, about 2 minutes. Fold in mayonnaise and cook 2 minutes more. Turn off heat.
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Spoon into serving cups and top with cotija and cilantro. Serve with lime wedges.