Ingredients
The following ingredients have 4 Servings
- 3 ears corn, kernels sliced from husk
- 2 T freshly squeezed lime juice
- 1 t kosher salt
- 1 t ground smoked paprika
- 1 t ground ancho chile powder
- 1 t Guajillo chile powder or Urfa chile powder
- cayenne pepper, optional, to taste
- 1/2 cup Mexican crema ((whisk 1-2 T cream or half and half into American sour cream for a sub))
- 1/2 cup queso fresco ((feta is a good sub, although tangier))
- 1 additional lime, cut into slices for serving
- 1-2 T chopped cilantro
- 1-2 T chopped green onions, green parts only
Instruction
- Heat a large skillet over high heat. Add the corn kernels and let them toast, stirring occasionally, for about 5 minutes. Be aware they could jump a bit. You want them lightly charred in places but not burnt.
- Add the salt and lime juice and stir when the kernels are evenly lightly toasted. Taste for more salt or lime juice (remember that diners will also have lime wedges so err on side of caution although I love a lot of lime).
- Whisk together the spices.
- Place the corn into a serving dish or individual bowls. Dollop the crema over the corn and then sprinkle with queso fresco.
- Sprinkle with the spice mixture.
- Serve garnished with lime wedges, chopped cilantro and chopped green onions.
