Warm Mexican-style corn, creamy, lime-scented, and spicy, served in bowls with crumbled cheese and chile. A generous street classic that is easy to make at home.
Ingredients
- 4 pieces fresh ears of corn
- 25 g unsalted butter
- 1 piece yellow onion
- 1 clove garlic clove
- 1 tbsp jarred jalapeño chile
- 1 tsp dried epazote
- 500 ml water
- 1 tsp fine salt
- 70 g mayonnaise
- 80 g crème fraîche
- 2 pieces lime
- 100 g feta
- 1 tsp chile powder
- 0.5 bunches fresh cilantro
Method
- Remove the husks and silks from the corn, then cut the kernels off the cob with a very stable knife; keep the kernels juicy and whole as much as possible.
- Melt the butter in a large skillet or sauté pan over medium heat; add the finely chopped onion and let it become translucent, without heavy browning.
- Add the chopped garlic and the drained, finely chopped jalapeño; stir until the aroma is clear and slightly spicy.
- Pour the corn kernels into the skillet and sauté, stirring often, until they become glossy and start to brown in spots.
- Add the water, salt, and epazote, then simmer uncovered until the corn is tender, still juicy, and the liquid is reduced but not completely dry.
- Off the heat, fold in the mayonnaise, crème fraîche, and lime juice; mix until you have a warm, coating, and creamy sauce around the corn.
- Taste and adjust with a little more lime or salt if necessary; the result should be sweet, tangy, salty, and slightly spicy.
- Serve immediately in ceramic bowls, then top with crumbled feta, chile powder, chopped cilantro, and lime wedges.
Nutrition
Per serving
- Energy
- 304.9 kcal
- Protein
- 6.42 g
- Carbohydrate
- 11.24 g
- Fat
- 26.71 g
- Fibre
- 3.38 g
- Calcium
- 98.93 mg
- Iron
- 0.28 mg
- Magnesium
- 12.73 mg
