This is a very popular street food here in Chicago and a lot of Mexicans with carts usually sells this and it is like more or less a snack in a way. It is so simple that I am taking a stab at making this. I made it for this post and it came out pretty good.
Take 6 ears of corn and boil them in water for 20 minutes. This is only if it is fresh. I used 1/2 a bag of frozen whole kernal corn for this. For the fresh you can either leave it on the cob or cut the kernals in to a bowl. If you leave it on the cob take 1 small pat of butter and smear it all over the entire ear of corn.
Take either 1 pinch of pink salt, vegtea seasoning, seasoned salt or adobo,1 tsp of lime juice followed by 1 tsp of mayonnaise, 3 tbs of the Mexican crumbly type of cheese and 1 pinch of red chili sprinkled over the entire ear of corn. Repeat until there is no more to put it on . This depends on how many people you are feeding.
With the frozen whole kernal corn that I used I added 4 pats of butter to my cast iron skillet and cooked until there was no more water left in the corn. I added this to a bowl.
With both of the fresh that I have taken off of the cob or the frozen corn I added 2 tbs of lime juice, 3 tsp of mayonaise, 2 pinches of red chili powder divided, 1 pinch I have added and mixed with 4 pinches of the Mexican crumbling cheese and 1 more pinch of red chili powder for color and a little more heat. Also this can be put in to a microwave safe dish and placed in the microwave for 1 minute then drain water that came off the frozen corn. Add the butter and microwave again for 1 minute then add the lime juice either the pink salt vegtea seasoning or adobo and 1 pinch of red chili powder mix then add mayonnaise and Mexican crumbly cheese then mix again and it is ready to eat.
This is a perfect hit for any occation and I hope you will enjoy.
