Texans love Tex - Mex cuisine and that includes any recipe made with corn.
I've been researching Street Corn. I've eaten it in Mexico and it's delicious. It's typically a roasted ear of corn with the shuck attached and used as a handle. The hot roasted corn is slathered with mayonnaise or Mexican sour cream, cheese and chile powder, salt and lime juice.
You can also enjoy it in individual ramekins, cups or small bowls.
I've adapted several recipes to make it easy.
Mexican Street Corn Cups:
1 ear of corn or 1 cup of kernels per person. ( I have an easy method for cooking and shucking ears of corn, on the blog, under Tips, Hints and More). The ears of corn can also be roasted or grilled.
If the cob method is used, remove the kernels.
Place the kernels in individual dishes.
Top each serving with the following:
1 TBS of mayonnaise
1 TBS butter, softened
Shredded Queso Quesadilla or Crumbled Cotija Cheese
Serve each serving with Lime wedges.
Peace in the Kitchen!