- Ready In:
- 4 ears sweet corn
- 8 ounces butter
- 2 cups water
- 1 teaspoon ground chile piquin powder
- 2 -3 tablespoons mayonnaise
- 2 limes, juice of
- 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.
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I have always loved this 'street food', thank you so much for posting! Although I knew all the ingredients, I never thought of making it at home, 'til I saw the recipe here. This is very easy to make, easy to adjust to individual tastes, and delicious! I didn't have any piquin on hand, so I substituted dried chile ancho powder. Oh, and I cut the butter by half, and it was still plenty.
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