Field to Fork is a new weekly recipe series from Project Guardian, featuring simple, healthy meals using fresh produce from farmer’s markets or Harvesters boxes. Recipes are provided by Ashley Thompson, Project Guardian community health worker, and are designed to help families make the most of seasonal, affordable ingredients. Mexican Street Corn off the Cob Ingredients 2 tablespoons unsalted butter 4 ears of corn, shucked and kernels removed or 1 can of corn 2 tablespoons mayo ¼ cup cotija cheese, or queso fresco, freshly grated or crumbled ½ teaspoon smoked paprika ½ teaspoon chili powder Handful of freshly chopped cilantro Salt and pepper, to taste Instructions: In a skillet, melt butter over mediumhigh heat then add the corn kernels. Spread in an even layer and cook for 10 minutes, or until exterior is charred/ browned, stirring frequently. Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, chili powder, cilantro, salt, and pepper. Mix to…