While elote-style corn recipes seem to be all the rage right now, we find summer corn-off-the-cob enhanced with our Mission City Tex-Mex seasoning and a scoop of creamy pimento cheese to be equally as tasty and alluring.
2 ½ tablespoons unsalted butter
4 scallions, trimmed and both white and tender green parts, thinly sliced
Kernels from 5 ears of very fresh local corn (about 3 cups)
3 tablespoons half & half or light cream
1/3 cup store-bought or homemade pimento cheese
10 cherry or grape tomatoes halved
1 tablespoon Mission City Tex-Mex seasoning
Sea salt to taste
2 tablespoons chopped fresh cilantro
1. Melt the butter in a medium-size skillet over medium heat. Add the sliced scallions and cook until just beginning to wilt, about 2 minutes. Add the corn kernels and continue to cook, stirring occasionally, until the corn is almost tender, about 3 to 4 minutes.
2. Swirl in the cream and pimento cheese until thoroughly incorporated. Fold in the halved tomatoes and Mission City Tex-Mex seasoning. Season to taste with salt and let simmer for about 4 to 5 minutes more. Sprinkle the cilantro over the top just before serving. Serve hot.
Serves 4 to 6
