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Corn on the Cob Mexican Style

Source of Recipe

More Vegetables, Please: Decicious vegetable side dishes for everyday meals


Recipe Introduction

If you think butter and salt are the only proper condiments for corn, think again. Boiled corn slathered with thick cream and ground chili is sold from street carts all over Mexico, and it is hard to resist. If you live near a Mexican market, you may be able to find thick Mexican creme. If not, substitute French crème fraîche; it's available in many stores.

List of Ingredients

4 ears fresh corn, shucked
6-8 tbsp. crème fraîche, whisked
salt
chili powder
lime wedges (optional)



Recipe

1. Bring a large pot of water to a boil over high heat. Add the corn, cover the pot, and remove it from the heat. Let stand 5 minutes.

2. Season the crème fraîche to taste with salt. When the corn is ready, remove it from the pot with tongs and let the excess water drip back into the pot. Using a rubber spatula, spread each ear generously with crème (the larger the ears, the more cream you will need) then sprinkle liberally with chili powder; add and squeeze a lime if you like. Serve immediately.