Mexican Street Corn (Elote)

0 Heat a medium skillet then lower to medium heat. Add olive oil or butter.
1 Pour in the drained corn or husked corn and sauté for 5-7 minutes or until golden and slightly toasted.
2 Set the corn aside to cool.
3 In a medium bowl combine the mayonnaise, minced garlic, juice of one lime (you can substitute with lemon), feta cheese, chopped cilantro, smoked paprika and diced jalapeño.
4 Pour in the cooled corn and mix until well combined. Serve as a side dish, with chips, taco topping, salad topper, Burrito bowl, with bbq salmon and so many other ways.