Mexican-Style Creamed Corn

By Vittles and Bits

Happy Cinco de Mayo everyone!

I have been craving creamed corn a la Rosa Mexicano for a while now, and I found a recipe on this fabulous blog Muy Bueno Cookbook that seemed very similar.

It's not quite the same, but it's absolutely delicious nonetheless!

I did not have some of the ingredients so I had to make some substitutions... not to mention corn is not in season yet.  But when it is, I will definitely make this again with fresh corn from the cob.

In other news... I went to my second boot camp class still sore from the first.

And I am still sore.

And that was last night. 

Ahh!  Ok so creamed corn probably isn't helping.

Good thing I only ate a little.

Mexican-Style Creamed Corn

2 C. good-quality frozen sweet corn (I used Trader Joe's Roasted Corn - you can also slice kernels from 4 freshly husked cobs)
1/2 t. salt
4 T. butter, cut in tablespoons
4 T. lime juice (from about 4 medium limes)
1/4 C. crema mexicana (I used sour cream)
2 T. cotija cheese (I used finely crumbled feta), or to taste
chile powder, for sprinkling
hot sauce, to taste (optional)

Place corn in medium saucepan, and cover with water and 1/2 t. salt.  Bring to a boil, and boil about 2 minutes.  Drain and place corn back in saucepan.

Add butter to hot corn, and mix until melted.  Add lime juice and sour cream- mix to coat.  Divide corn amongst 4 serving bowls and top with hot sauce (if using).  Sprinkle with chile powder and crumbled cheese.

Serves 4.

Recipe Adapted from Muy Bueno Cookbook

By Vittles and Bits

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