Prep 10 mins
Cook 10 mins
This is a very popular street vendor steamy snack much in demand in Mexico, specially during winter. It's really a filling and tasty comfort food snack. Easy to prepare.
- 1 cup cooked corn
- 1 1⁄2 teaspoons butter
- 1 tablespoon crumbled mexican queso fresco or 1 tablespoon feta cheese
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon red chili powder (or more according to taste)
- salt, to taste
- 1⁄4 key lime, its juice (optional)
- Heat corn with its liquid if canned, if frozen, thaw and heat, with a little bit of water.
- Season with salt to taste.
- Drain liquids.
- While hot-- add the butter, mayonnaise, powdered chili, and cheese in this order.
- Taste and rectify salt if needed.
- Add a few drops of lime juice if you like it tart.
- Eat it hot.
- You can use more or less of each ingredient to suit your palate.
a little runnier than i prefer, but other than that add a little mexican hot sauce like cholula to spice it up a bit and give it a little more flavor.
I'm still partial to my summer corn-on-the-cob with butter, salt, and fresh-ground pepper, but this was nice and different. I really liked the chili powder and cheese with the corn (the mayo took a bit of getting used to, but I'm not a big mayo fan). Good new taste venture for those corn-lovers among us.