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


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.

Instructions Checklist
  • 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; 6 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 14 mg cholesterol; 152 mg sodium. 261 mg potassium; 18 g carbohydrates; 2 g fiber; 6 g sugar; 4 g protein; 0 g trans fatty acid; 340 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 4
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Rating: 5.0 stars
This recipe is perfect for young children. My three year old loves it!