Ingredients:
- 1/3 cup Mexican crema (or sour cream)
- 2 Tablespoons mayonnaise
- 1 Tablespoon Cilantro Lime Seasoning
- 1 teaspoon chipotle chile powder (or ancho chile powder for less spice)
- 2 Tablespoons unsalted butter
- 16 ounce bag frozen fire roasted corn (or 6 ears fresh corn roasted on grill then cut off cob)
- ½ teaspoon kosher salt
- ¾ cup crumbled cotija cheese
- ⅓ cup fresh cilantro minced
- 2 limes, quartered
Directions:
In a small bowl, mix together the mayo, cream, cilantro lime seasoning, and the chili powder. Set aside while preparing the corn.
Melt the butter in a medium saute pan. Add the frozen corn and saute until the corn is just cooked through, about 3-5 minutes. Salt to taste. Remove from the heat and allow to cool to room temperature.
Combine corn with enough of the creamy sauce to thoroughly coat the kernels. (You may have a little extra of the creamy sauce – makes a great dressing for taco salad!)
Spoon a layer of the corn mixture into small cups. Sprinkle with a layer of cheese and cilantro. Add another layer of corn and continue layering ingredients until the cups are full. Serve at room temperature with a quarter lime for squeezing on top.
Serves 6
