3. Add pepitas, smoked paprika or the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder and cumin, stir to combine. Top with cilantro and cheese and serve.
1. In a cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every couple of minutes, until they are toasted and lightly browned – about 15 minutes.