← Nouns Cooking · Mexican

Ingredients

• 800 g sweetcorn kernels (from about 6 cobs, or frozen)
• 2 tbsp Butter
• ¼ white onion, finely chopped
• 1 serrano chilli, finely chopped (optional)
• ¾ tsp Salt
• 120 ml Water
• 4 tbsp Mayonnaise
• 4 tbsp Mexican crema or sour cream
• 60 g Cotija cheese, finely crumbled
• 1 tsp chilli powder (or Tajín)
• 2 Lime, cut into wedges

Method

1. Melt the butter in a large frying pan over medium-high heat. Add the onion and chilli and cook for 2 min until soft.
2. Add the corn and salt and cook for 5 min, stirring only now and then so some kernels catch and toast.
3. Pour in the water and simmer for 5 min, until the corn is tender and most of the liquid has gone, leaving it juicy.
4. Spoon the hot corn into cups. Top each with mayonnaise and crema, a good squeeze of lime, cotija and a dusting of chilli powder. Eat with a spoon.

Tips

• Feta, finely crumbled, is a fine stand-in for cotija.
• In Mexico a sprig of epazote goes in with the water; try it if you can find it.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Mexican Food Journal My Latina Table