Prep time 10 mins

Cook time 15 mins


2 cans (11 oz. each) Del Monte® Summer Crisp® Whole Kernel Golden Sweet Corn 

1/2 cup finely crumbled cotija or feta cheese

4 Tbsp. chopped cilantro, divided

2 Tbsp. mayonnaise

2 Tbsp. sour cream

1 lime (1 tsp. finely grated zest and 1 Tbsp. juice)

2 Tbsp. vegetable oil

1 1/2 tsp. chili powder


  1. Drain corn in a colander and pat dry with a clean dish towel or paper towels; set aside. Combine cheese, 3 Tbsp. cilantro, mayonnaise, sour cream, lime zest and juice, in a large heat proof bowl; set aside.

  2. Heat oil in a large nonstick skillet over medium-high heat until hot and shimmering.  Add dry corn and spread to an even layer.  Cook 5 minutes without stirring, until corn starts to turn golden brown.  Cook 5 to 6 minutes, stirring occasionally, until toasted and golden.  Add chili powder; cook 30 seconds, stirring constantly.

  3. Add hot corn to bowl and stir to coat evenly.  Sprinkle with remaining 1 Tbsp. cilantro before serving warm or at room temperature.


    TIP:  To toast corn in a cast iron skillet, prepare recipe as directed, except heat skillet over medium-high heat without oil about 3 minutes until hot.  Add oil and heat 1 minute before adding corn.

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