I’ve had this corn floating around in my head for a while now and I finally got around to making it. These were the prefect compliment to our Mexican feast of mole enchiladas, Mexican rice, black beans, and flan. It’s got great flavor and was a nice departure from the standard corn.
Corn with cumin butter and queso fresco
3 cups frozen corn
1/4 cup (1/2 stick) butter
3/4 tsp cumin
3/4 tsp paprika
Queso Fresco, for garnish
Cook corn according to package directions. Once cooked, add butter and spices. Mix well. Squeeze lime juice over corn. Toss again. Crumble queso fresco over the top of the corn.