Mexican Creamed Corn

Begin by grilling your corn. Remove the husks, and wash the corn with cold water. Place on a grill over medium heat, cooking on all sides until nice and charred, but not overly burnt.

Once the corn is cooked, remove it from the grill and let it cool to room temperature.

When the corn is cooled, take each cob, standing it upright, and run a knife down the the side of the cob cutting off the kernels, cutting as close to the cob as possible. Do this on a baking sheet as the cobs like to fly around a bit. Save the cobs as we are going to use those for a bit more flavor.

Once you have all of the corn cut off the cob, put a small pot over medium-low heat on the stovetop. Add the cream and the corn cobs. If you have to break the cob in half to fit into the pan, do that. Let the cobs cook in the cream for about 15 minutes.

Then remove the cobs with some tongs, but before doing so, take the back of a knife and run it down the cob, getting as much of the juice out of the cob as you can, as well as any remaining cream that got into it.

Once all of the cobs have been removed from the cream, add in the butter, corn kernels, sugar, salt, chili powder, and mayonnaise. Give it a good stir, and cook over medium-low until the corn has been heated through. This will only take a few minutes.

Next add in the cotija cheese. Stir until cheese is melted, and get ready to eat.

When you are ready to serve, put some corn into a small bowl, top with some chopped cilantro, a lime wedge, and some additional cotija cheese.

Talk about a creamed corn that rocks in flavor! Enjoy.