Friday, June 29, 2012

Creamy Corn Cups (Fall 2011)

We bought an awful lot of corn last fall and it was fun to see if I could find some "different" recipes to use the corn other than grilling on the bbq.

I saw this recipe on the food channel (back when they actually showed cooking shows, not "reality" cooking shows) and I was glad to have seen the dish prepared, otherwise I never would have made it. (Mayo, it was the mayo.)

Creamy Corn Cups ("Esquites")
Recipe from Marcela Valladolid

4 ears sweet corn, husked and silks removed
4 tablespoons mayonnaise or Mexican sour cream
4 tablespoons unsalted butter, softened
6 tablespoons crumbled queso fresco or mild feta cheese
Ground chili powder, for sprinkling
Salt, for sprinkling
Lime wedges, for serving, optional


Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.

It was different, and fun, and tasty.
Hoping our flooding and rain won't hamper the crops too much this year so we can have this again.