Creamy Corn Cups ( Esquites ) (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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:
1. 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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