Ingredients
10
10 servings
- •10 ears corn, shucked and kernels removed
- •1.25 cups butter
- •2.5 cups lime juice
- •2.5 cups crema Mexicana (Mexican cream)
- •1.25 teaspoons chili powder, or to taste
- •salt to taste
- •1.25 cups crumbled cotija cheese
- •10 dashes hot pepper sauce
- •10 wedges fresh lime
Instructions
- Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
- Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
- Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.
Nutritional Facts
Per 10 servings
- Calories: 564
- Carbohydrate: 26g
- Fat: 52g
- Fiber: 3g
- Protein: 9g
- Sugar: 6g
Related Recipes
Elotes (Mexican Corn in a Cup)
Elote (Mexican Street Corn)
Mexican Corn on the Cob (Elote)
Skillet Elote (Mexican Street Corn)
Mexican Corn
Mexican Street Corn
Elote en Vaso
Mexican Grilled Corn
Mexican Corn-off-the-Cob Salad
Pastel de Elote (Mexican Corn Cake)
Creamy Elote Dip
