Directions

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  1. In a large frying pan melt the butter, add garlic and stir for 10 seconds. Add corn and cook for 5 minutes (or until golden brown). Season with salt and pepper.
  2. While the corn is cooking, prepare the dressing. Mix the mayo, sour cream, lime juice, and parmesan cheese.
  3. Take out the kidney beans into a bowl. Add the dressing. Pour in the cooked corn and stir to combine (the cheese will melt because of the warm corn).
  4. Add the green onions, onions, pickled jalapenos, and coriander leaves. Toss to combine. 
  5. Serve warm or at room temperature.