LAUREN’S MEXICAN CORN

If you love corn, this is a dish you definitely will want to make – we all love it!  It is a wonderful side dish for a Mexican themed meal, but we also love it with grilled meats.  Every time I want to make this I can never remember how to do it exactly so when  Lauren made it for our Easter Sunday meal I tried to watch her as best I could while running back and forth from the grill.  I am blogging it so I remember the ingredients, but as usual I forgot to take a picture and that would have helped so much since of course she doesn’t measure her ingredients.  The amounts are my best guess estimates.   I will try and make it myself sometime soon and take a picture and hopefully get better amount estimates.   We had bought 5 ears of corn because we were originally thinking of just grilling it, so the estimates are based on that.  Lauren says when she makes it she usually considers 1-1/2 ears per person.  Once the corn is charred and cut off the cob, the cooking time is only about 3 minutes, so definitely do this dish at the last minute.

5 ears fresh corn on the cob

Butter

Salt and pepper

About ¼-1/3 c. Mexican Crema, table cream*

About ¼-1/3 c. chopped cilantro

Juice of ½ -1 whole lime, depending on how juicy the lime is

About ¼-1/3 c. Cotija cheese, grated

Tajin**

Shuck the corn and rub it with softened butter; season with salt and pepper.  Put it on a hot grill, watching it carefully, and turn it when some of the kernels are charred.  Once there are charred kernels on all sides remove it from the grill and let it cool enough to handle.  Cut all the kernels off the cob and set aside.

In a nonstick skillet heat the crema and cilantro until it is bubbling.  Stir in the corn and cotija cheese and leave it just long enough to heat through.   At the last minute add the lime juice and lightly sprinkle Tajin all over it and stir.  The total cook time should only be 3-5 minutes.

*The Crema is usually located with the Mexican cheeses.  There is also a Mexican Crema, sour cream.  Be sure and get the table cream.

**Tajin is usually found in the produce area near fruit, since Mexicans like to sprinkle it on their fruit.

TIPS:  To keep the corn from getting mushy don’t use too much crema or leave the corn on the stove top too long.