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Remove corn husks, de-silk, and slice the kernels off the ears, blanche them in salted water for 3-5 minutes. Drain.
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In a pan heat up olive oil and 1/4 tbsp butter on high, add onion, bell peppers, and carrots, 2 minutes stirring constantly.
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(If using frozen corn, at it at this point, still frozen.)
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Reduce heat to medium high and continue to cook for 5 more minutes or until the veggies have soften.
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Add salt and pepper.
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Add fresh corn. Mix well.
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Add chili powder-to your liking. Remove from heat.
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Transfer to a mixing bowl.
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Let cool for about 2 minutes.
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Add mayo and parmesan cheese. Mix well.
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This dish tastes great either at room temp, slightly warm, or cold fresh out of the fridge. It's completely your call on how you'd like to serve it.