Recipe created & provided by Chef Crusco Catering in Austin, TX
Ingredients
- 3-4 ears Corn – shucked, par-boiled and kernels removed
- 5-6 tbsps. Unsalted Butter – melted
- 5-6 tbsps. Lime juice
- 1 tsp. Lime Zest
- 7-8 tbsps. Crema Mexicana (Mexican cream)
- Sea Salt – to taste
- Several Pinches of Chili powder
- 5-6 tbsps. Queso Fresco Cheese
- Several dashes Hot pepper sauce (or to taste)
- Several wedges Lime – for garnish
- Cilantro – leaves only for garnish
Directions
- Parboil corn by bringing 6 cups salted water to a boil. Add corn cobs, reduce heat to med-low and simmer until tender (about 2 to 3 minutes).
- Immediately remove the corn and place in an ice water bath (ice and water). Chill for 3-4 minutes and dry. Once dry, cut the corn kernels off and set aside.
- Place the cornkernels into a small pot on low heat and slightly warm. Stir in the melted butter, lime juice, zest, crema mexicana and salt. Taste and adjust seasoning as needed.
- Place the warmed corn mixture into each shot glass or small cup. Sprinkle the queso fresco, chili powder and hot pepper sauce on top. Garnish with cilantro and lime wedge. Serve and enjoy!
