Skillet Elote | Jenny Evans

Ingredients

• 12 ears corn, boiled and cut off the cobs
• ½ c. mayonnaise (light works fine)
• ½ c. marscapone cheese
• 2 tsp. olive oil
• 2 jalapeno peppers, seeded and chopped
• 2 tsp. chili powder
• ¼ t. smoked paprika
• 1 c. finely grated parmesan cheese
• ½ c. cilantro, chopped and divided
• ½ t. salt
• 2 t. Dijon mustard
• ½ t. crushed garlic
• 1 lime, juiced