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.
Recipe Adapted from Muy Bueno Cookbook