This recipe is from Marcela Valladolid, one of our favorites from the TV Food Network. She said this is a popular "street food" in Mexico. It's creamy and delicious!
4 ears sweet corn, husked and silks removed
4 TBS mayonnaise or Mexican sour cream
4 TBS unsalted butter, softened
6 TBS crumbled queso fresco or mild feta cheese
Ground chili powder, for sprinkling
Salt for sprinkling
Lime wedges, for serving, optional
Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Remove corn from water and cool slightly. Using a serrated knife, remove the kernels from the cob. Place into a serving bowl. Add mayonnaise, butter and queso. Stir to combine. Sprinkle with additional queso, chili powder and salt. Serve with a lime wedge, if desired.
*I prefer to grill my corn instead of boiling it. It gives the dish a wonderful flavor. (Remove husks and soak corn in salted and sugared water several hours before grilling).
Source: Marcela Valladolid, TV Food Network