Jalapeno Esquites

Instructions

1. In a large skillet over medium heat, melt butter with vegetable oil. Add onion and cook until translucent, about 2 to 3 minutes.
2. Add fresh corn, epazote, onion powder and salt. Cook corn for 5 minutes, or until softened and golden brown. Remove from heat. Remove epazote. 
3. Place corn mixture in serving dish. Top with Mayonesa, lime juice, and Cotija cheese.  

Test Kitchen Tip: Replace epazote with a sachet made with 2 teaspoons of McCormick Gourmet™ Mexican Oregano and 1 teaspoon of McCormick Gourmet™ Coriander Seeds.