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  • Elizabeth Carroll

Ardor Skillet Street Corn

Featuring Ardor Chili Oil from We Are Brightland


Ingredients:

4 Ears of Corn, cut from the cob

3 Medium Jalapenos, diced

1/4c Mayonnaise

1/4c Chunk of Queso Fresco

2T Ardor Oil

2T Butter

1/4t Salt

1/8t Black Pepper

1/8t Chili Powder

1/8t Paprika

1/2 Lime


Directions:

1. Remove corn kernels from cob & dice jalapenos

2. In large, oven-safe skillet, heat butter and Ardor oil over medium high heat, until melted

3. Add corn kernels and jalapenos to skillet, heating through until corn has softened, approximately 8-10 minutes

4. Once corn has softened, turn off stove, but leave pan on the warm burner

5. Add salt, pepper, chili powder, paprika, and mayonnaise to skillet, stirring until mixed

6. Top skillet with queso fresco. Crumble and break with your fingers over the corn, it should be chunky in places

7. Place skillet in oven and broil until golden brown (approximately 3-5 minutes). Watch corn closely so that it doesn't burn

8. Top with fresh squeezed lime juice

Makes approximately 4 side servings




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