Corn in a Cup
This corn-filled cup of a snack is flavored with a fiery zing of chilis and lime.
- 10 ears corn shucked and kernels removed
- 1 ¼ cups butter
- 2 ½ cups lime juice
- 2 ½ cups crema Mexicana
- 1 teaspoon chili powder or to taste
- salt to taste
- 1 ¼ cups crumbled cotija cheese
- 1 dash hot pepper sauce
- 10 wedges fresh lime
In a saucepan, place the corn and cover it with salted water. Get the pan boiling, then reduce the heat to medium-low and let it simmer until tender, 2 to 3 minutes. Drain the water out and return the corn to pan.
Spoon 3/4 cup of the prepped corn into 10 serving bowls. In each bowl, add 2 tablespoons of butter and stir until butter melts. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl, then sprinkle with a generous amount of chili powder. Season to taste with salt.
Top each serving with 2 tablespoons of cotija cheese and hot sauce and garnish with a lime wedge.