Creamy Corn ("Esquites")

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

Kimberly