Creamy Mexican Street Corn (Print Version)

# Ingredients:

→ Corn

01 - 4 cups corn kernels (fresh, grilled, or frozen and thawed)

→ Dairy and Condiments

02 - 3 tbsp butter

03 - 3 tbsp mayonnaise

04 - ½ cup Mexican crema or sour cream

05 - ½ cup Cotija cheese, crumbled (or feta as a substitute)

→ Flavorings

06 - 1 garlic clove, minced (optional)

07 - 1 jalapeño, finely chopped (optional)

08 - 2 tbsp freshly squeezed lime juice

09 - 1 tsp chili powder, plus extra for topping

10 - Salt to taste

11 - Fresh cilantro, chopped (for garnish)

# Instructions:

01 - Heat butter in a skillet over medium heat. Add corn kernels and sauté until lightly charred, about 5 to 7 minutes. For a smoky flavor, grill corn before removing kernels.

02 - In a large bowl, combine mayonnaise, Mexican crema, minced garlic, chopped jalapeño, lime juice, chili powder, and a pinch of salt. Stir until well blended.

03 - Add the warm sautéed corn into the bowl with the creamy sauce and toss until evenly coated.

04 - Scoop the coated corn into serving cups. Sprinkle with crumbled Cotija cheese, extra chili powder, and chopped cilantro. Serve garnished with a lime wedge.

05 - Enjoy warm, with an optional squeeze of fresh lime juice before eating.

# Notes:

01 - For a spicier variation, increase the amount of jalapeño or chili powder. This dish can be served either as a snack or side.

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