Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
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  • 2 star values: 1
  • 1 star values: 0

Think of this Mexican side dish like a corn on the cob recipe you can enjoy minus the mess. A topping of Mexican crema, butter, queso fresco, and chile pepper make this one of the tastiest corn recipes you'll serve this summer.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

128 calories; fat 6g; cholesterol 14mg; saturated fat 3g; carbohydrates 18g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 6g; protein 4g; vitamin a 340.1IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 152mg; potassium 261mg; calcium 20.2mg; iron 0.5mg.