Mexican Creamed Corn

When Ample Bites visited Bien Trucha, an amazing Mexican restaurant in Geneva, Illinois, a couple months ago I had the best corn dish I have ever experienced. This recipe for what I am calling Mexican Creamed Corn is as close as I have found to what I experienced that day. The dish is best served as soon as the corn is cooked. You simply combine the remaining ingredients, to the dish with Cotija cheese and serve it with lime wedges to garnish.


Mexican Creamed Corn
(Adapted from recipe courtesy of Muy Bueno by Yvette Marquez-Sharnack, Veronica Gonzalez-Smith, and Evangelina Soza, 2012)

Makes 12 servings

10 ears of corn
1 1/2 sticks (12 tablespoons) unsalted butter
1 1/2 cups lime juice
2 cups crema Mexicana or sour cream
Chili powder to taste
Kosher salt to taste
Hot sauce
12 ounces crumbly salty white cheese (ideally Cotija but Parmesan is acceptable)
Lime wedges for garnish

Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife. Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for 2 to 3 minutes, then drain. Turn off the heat and return corn to saucepan.

For each serving: Put ¾ cup corn in glass bowl. Add 2 tablespoons of butter and stir to melt the butter. Mix in ¼ cup lime juice and ¼ cup crema. Sprinkle with a good heavy coating of chili powder and salt, if desired, though the cheese adds plenty of salt. If you like spicy then add a few drops of hot sauce. Mix well. Top with about 2 tablespoons of crumbled cheese.

Serve with lime wedges.

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