8 ears of corn
2 tablespoons per serving
1/4 cup lime juice per serving
1/4 cup crema mexicana
1/4 lb crumbly, salty white cheese (ideally cotija or parmesan, is acceptable)
Valentina hot sauce
Lime wedges for garnish
Salt to taste
Easy Tip for Getting Corn Off the Cob:
To remove corn kernels from the cob using a bundt pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
Put the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for one or two minutes, then drain, turn off the heat, and return to saucepan.
Add 3/4 cup of corn in a glass add butter and stir to melt the butter. Mix in lime juice and crema.
Top with crumbled or grated cheese.
Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
Serve with a spoon and lime wedges.
Note: This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!
Posted: 8/26/2010 8:48:49 PM