Recipe courtesy of Marcela Valladolid
Total:
17 min
Prep:
10 min
Cook:
7 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 ears sweet corn, husked and silks removed
  • 4 tablespoons mayonnaise or Mexican sour cream
  • 4 tablespoons unsalted butter, softened
  • 6 tablespoons crumbled queso fresco or mild feta cheese
  • Ground chili powder, for sprinkling
  • Salt, for sprinkling
  • Lime wedges, for serving, optional

Directions

Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.

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