prep time: 3 MINUTES
cook time: 5 MINUTESt
totaltime: 8 MINUTES
INGREDIENTS
10 ears of corn, shucked and cut from the cob
2 tablespoons butter, per serving
1/4 cup lime juice, per serving
1/4 cup crema mexicana, per serving
2 tablespoons crumbly salty white cheese
chili powder
Valentina hot sauce
lime wedges for garnish
salt to taste
INSTRUCTIONS
Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn 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.
Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
Top with crumbled cheese.
If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
Enjoy !!