Corn Cups (Esquites)

By mrshermes2002

Ingredients

• 6 ears of corn, husks and silks removed
• 2 tablespoons Mexican crema
• 2 tablespoons butter, softened
• 2 tablespoons crumbled queso fresco
• Ground ancho chile pepper
• Coarse salt
• Lime wedges

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

In a large saucepan cook corn in enough boiling salted water to cover for 5 to 7 minutes or until tender. Remove ears from water; cool slightly.

Using a serrated knife carefully cut kernels from cobs, leaving kernels in slabs. Divide slabs among six individual serving dishes. Place 1 teaspoon crema, 1 teaspoon butter, and 1 teaspoon queso fresco on corn in each dish. Sprinkle each serving lightly with ancho chile pepper and salt. Serve with lime wedges.