Ingredients
Scale
- ⅓ cup mexican crema, or sour cream
- ¼ cup mayonnaise
- 2 teaspoons lime juice
- garlic salt (with parsley flakes), to taste
- 2 (12-ounce) bags frozen corn
- 2 tablespoons salted butter
- ½ cup cotija cheese
- chili powder, to taste
- cilantro, for garnish
- 1 lime, cut into wedges, for garnish
Instructions
- In a small bowl, mix together the crema, mayonnaise, lime juice, and garlic salt. Set this mixture aside.
- Bring a medium pot of water to a boil. Add the corn, cover, and let it come back to a simmer. Cook for 4-5 minutes until the corn is tender.
- Drain the corn and transfer it to a pan over high heat. Cook for about 5 minutes until some pieces are slightly charred. Add the butter and the crema mixture, heating through.
- Serve the corn in cups or a bowl, topped with cotija cheese, chili powder, and cilantro. Accompany with lime wedges.
Notes
Feel free to adjust the amount of chili powder according to your spice preference.
For a richer flavor, you can use fresh corn instead of frozen if it’s in season.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.