It has all the sweet, fresh corn flavor you want in snackable form
Ingredients
4 ears fresh corn, preferably yellow
1 dried pulla, puya, or small guajillo chile, or 1/4 teaspoon paprika
3 large cloves garlic
3 tablespoons unsalted butter
2 cups water
3/4 teaspoon kosher salt
1 medium lime
1/3 cup mayonnaise
3 teaspoons unsalted butter
1/3 cup Mexican crema
1/3 cup crumbled cotija cheese
3/4 teaspoon Tajín Clasico or chile-lime seasoning
Salsa macha or hot sauce
Instructions
5-ounce) cans whole-kernel corn can be substituted for the fresh corn. Do not drain and simmer the corn with the canning liquid, seasoned with 1/4 teaspoon paprika and 1/8 teaspoon onion powder if desired. Cook covered at a rapid simmer for the same amount of time.Dairy-free / Vegan: To make this vegan or dairy-free, use vegan mayonnaise and vegan feta or Parmesan cheese for the cotija. Use vegan sour cream instead of crema: Skip the lime juice and add in the vegan sour cream.Mexican crema substitute: Crème fraîche can be substituted for the crema.Cheese substitutes: Crumbled panela or grated Parmesan cheese can be substituted for the cotija.Storage: Refrigerate leftovers in an airtight container for up to 5 days.
