In my opinion, this is the best way to serve corn… period! I buy the crema and Cotija cheese at my local Mexican grocery store, Perola Supermarket in Kensington Market, but in a pinch you can substitute these ingredients.
SERVING SIZE: 5-10
• 5 corn on the cob, husked and cleaned. Cut into 2-3 pieces, or leave whole
• 1 lime, cut in half
• 1/2 cup Mexican crema or crème fraiche
• 150g of Cotija cheese or feta, finely crumbled*
• A shake of Tajin seasoning, Mexican seasoning powder
• 1/2 lime, cut into small pieces
* Crumble the cheese when it is very cold (it is easier to crumble using a fork).
** You can also grill the corn for a delicious smoky flavor.
If you are leaving the corn whole, I like to skewer the end of each piece of corn with a bamboo or metal skewer, making sure it does not go all the way through and there is a long end to grab onto. It makes it easier to hold when it is hot. You can also leave un-skewered.
Bring a large pot of water to boil, put the corn pieces in it (with the skewers), cover the pot and remove from the heat, let poach for 5 minutes or leave in the water to keep warm.**
Drain the corn, remove from the water onto a paper towel and blot the water off the corn with the paper towel.
Rub the lime halves all over the dry corn.
Using a spoon, spread a couple of tbsp of crema on each corn then sprinkle the crumbled cheese on each piece, sprinkle a little Tajin seasoning and serve with a wedge of lime.
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.