Recipe by La Marz
Easy way to make a classic "vendors" snack. You find this treats in Mexican fairs, parades, and any kind of town celebration.
Top Review by Andtototoo!
Wonderful! Like another reviewer, I did cut down on the butter, and added a couple of dashes of cayenne as that is what I had on hand. I liked cooking it in the water as the broth was great!
- 4 ears sweet corn
- 8 ounces butter
- 2 cups water
- 1 teaspoon ground chile piquin powder
- 2 -3 tablespoons mayonnaise
- 2 limes, juice of
Directions See How It's Made
- Slice the corn kernels off of the cob, and put them in a medium saucepan, with the butter, salt, and the water.
- Cook on medium heat, until fragrant, and fully cooked.
- To serve, pour the corn and broth in foam cups (typical), add some of the mayonnaise (to taste), chile powder and lime juice to taste.