12-inch skillet (iron is best). If you don’t have an iron skillet, use an oven-proof skillet. You will be cooking this in the skillet, unless you’d rather pour it into a casserole dish

Mixing Bowl

9×11 baking dish or a 2 quart casserole dish (if you do not bake the dish in the skillet)

• 4 cups frozen or canned corn
• 1 Tablespoon vegetable oil such as Canola or avocado  (don’t use olive oil, because we are pan-frying and olive oil will smoke)
• 1 cup Mexican Crema (or substitute 3/4  cup FULL FAT sour cream and ¼ cup half n half or heavy cream) Whatever you use, it MUST be slightly warmed to prevent curdling.
• 1 cup crumbled (4 oz.) Cotija Cheese, cut into small pieces (or substitute 3/4 c crumbled Feta and1/4 c grated parmesan)
• 1 Tablespoon Beggs Bold Blends Southwest Seasoning
• 1 T bottled lime juice –or better choice— juice of 1/2 a fresh lime  and the zest from the whole lime
• Chopped scallions for topping
• Optional: cleaned jalapeno pepper, diced

1. Add oil to medium-hot skillet
2. Carefully add corn and fry it until it is lightly browned and perhaps some of it is a bit charred (about 8-10 minutes)
3. Remove skillet from burner
4. Using the mixing bowl, stir lime juice and zest into the Crema
5. Add 75% of the Cojito cheese (or feta mix), and the Beggs Bold Blends Southwest Seasoning, and mix well. (if you like, add jalapeno!)
6. Pour crema mixture over the corn in the skillet and mix well.
7. Add the remaining 25% of the cheese to the top and a scattering of green onions
8. Put in 350F oven until cheese is fully melted.