Categories: Sides

Ingredients

• 6 ears of corn, husked
• 1 lime, halved
• 1/2 cup Mexican crema or mayo
• 1 cup finely grated cotija cheese
• 1/4 tsp cayenne pepper
• black pepper
• Kosher salt

Directions

1. Heat a large pot of water over high heat and bring to a boil. Add a few dashes of salt. Cook corn until it turns bright golden and is just cooked through but still plump, about 6 minutes.

2. Remove from the heat with tongs. Juice half of the lime and stir the lime juice into the crema in a small bowl. Cut the second lime half in wedges.

3. To serve, slather the corn pieces with lime crema and sprinkle all over with grated cheese. Sprinkle to taste with salt, black pepper and cayenne. Serve warm.

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