Mexican Street Corn Bake - Lehigh Valley Dairy Farms®

Ingredients

• 2 tablespoons butter
• 6 cups corn kernels, fresh or frozen (not thawed)
• 1 teaspoon finely chopped garlic
• ½ cup mayonnaise
• ½ cup Lehigh Valley Half & Half or Whole Milk
• 1 jalapeno pepper, seeded, chopped
• 1 teaspoon chili powder
• ¼ teaspoon ground cayenne pepper
• 5 ounces queso fresco (Mexican cheese), crumbled
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into 10 wedges