Served at the 2026 Farmers’ Table Wine Trail, Reserve Cellars
Ingredients:
3 (15.25-ounce) cans corn, drained
2 tablespoons butter
kosher salt
3 tablespoons mayonnaise
1-2 tablespoons lime juice
2 teaspoons chili powder, divided
cotija cheese
cilantro, roughly chopped
Directions:
Heat a cast-iron skillet over high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
Remove from heat and add butter and salt. Stir until mixed.
Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
Sprinkle with cojita cheese, chili powder, and chopped cilantro. Serve immediately and enjoy
Yield: 6 servings
Serve with Reserve Cellars Salute’
Recipe Credit: Kristyn Merkley
