Mexican Street Corn-my version

I had this for the first time a few months ago when we went to Canton Trade Days. It was SO delicious we had two of them! I have tried a few times to re-create it and this is what I have come up with. Try it!

• 3 Cans Whole Kernel Corn, drained
• 1/2 white onion, chopped
• 1 jalepeno-seeds removed, chopped
• the juice of ~ 9 key limes
• 1 cup mayo
• ~1/3 a circle of Queso Fresco (it comes in a circle so that's the best way I know how to describe it!)
• salt
• pepper
• chili powder

Place the corn, onion and jalepeno in a pot and cook on low until the onion is done. I let it cook about 25 minutes. When you buy this "on the street", the corn is usually roasted so I thought doing this made it taste more "roasted". The corn will turn a darker yellow and shrink up a little bit. When it looks ready add the rest of the ingredients.

Add the lime juice, mayo, salt, pepper and chili powder to taste. Crumble the cheese and mix all together.

This is what it looked like before I added the other stuff. I used a pot that was non-stick so I'm not sure if you would need to add butter or oil if you use a regular pot to keep it from sticking.

These are the key limes I use. I also use these for the Key Lime Pie. They are small, but really juicy.

Garnish with more cheese and chili powder.