Ingredients
Corn
- 4 ears corn, husked
Crema Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
Toppings
- ½ cup Cotija cheese, freshly grated, or queso fresco
- Chili powder or Tajín, to taste
- 1 lime, quartered
- Fresh chopped cilantro, for garnish (optional)
- Optional: melted butter for brushing (if grilling)
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil over medium-high heat. Add the husked ears of corn and cook until tender, about 10 minutes. Alternatively, you can cook them in an Instant Pot if preferred.
- Optional Grilling Step: (Optional) Brush the boiled corn with melted butter. Grill the corn on medium heat until slightly charred for additional smoky flavor, about 2-3 minutes per side.
- Prepare the Crema Spread: In a small bowl, mix together the mayonnaise and Mexican crema (or sour cream) until smooth. Spread a thin, even layer of this mixture all around each ear of corn while still warm.
- Add Toppings: Generously sprinkle the grated Cotija cheese over the creamy-coated corn, ensuring it sticks well. Then, dust with chili powder or Tajín to your desired level of spiciness.
- Garnish and Serve: Garnish the corn with freshly chopped cilantro if using, and serve immediately with lime wedges on the side to squeeze over just before eating for a fresh, tangy brightness.
Notes
- Grilling the corn after boiling adds a wonderful smoky char but can be skipped for a simpler version.
- Mexican crema can be substituted with sour cream if unavailable.
- Use Tajín instead of chili powder for a classic Mexican flavor blend.
- For lower fat, reduce mayonnaise or use a light version.
- Serve immediately to enjoy the best textures and flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling with Optional Grilling
- Cuisine: Mexican