Mexican Street Corn with Crema

So, I know I already posted a similar recipe earlier this month, but I tried this one, and I thinks it’s a five star. The other’s a 4 1/2. It doesn’t have mayo, which I prefer, and the sauce is incredible.

Mexican Street Corn with Crema

1 c. cream
1 c. sour cream (light sour cream works fine, too)
1 t. salt
6 ears of corn
2-3 limes, cut into wedges
1 t. cayenne pepper or chili powder (optional)

Combine the sour cream, cream and salt in a small bowl, whisk together, and then cover with plastic. Let sit at room temperature for 3 hours (it will thicken).

To cook the corn, you have two options. The first is to cook the corn according to the other recipe. The second is to heat an oven to 400 degrees/ Remove the silks from the corn (peel the husks back halfway, remove the silks, then cover the corn again), and soak the corn for 20 minutes in water. Place the corn on a baking sheet with the husks intact, and bake for 20 minutes, turning them over after 10 minutes. Let cool slightly, then remove the husks, or pull the husks away from the corn to serve as handles (if you do this, make sure to cover only the husks with aluminum foil on the cookie sheet before the next step). Just before serving, heat the broiler, and broil the corn directly under the flame for 4 minutes (some of the kernels will blacken). You can also grill the corn, in the same manner, over med.-high flames (20 minutes with husks on, 5 minutes with husks removed).

Serve by pouring the 1-2 T. crema on top of the corn, and squeezing lime juice on top (dip the lime in the cayenne pepper before squeezing it on top for some mild heat).

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