Mexican Street Corn in a Cup

I recently ate at an authentic Mexican Street Taco Restaurant, TacosYMas. The Tacos were amazing but my favorite dish was the Mexican Street Corn in a Cup. It was the first time I had eaten it and it was delicious. I talked to one of the Chefs and he explained the ingredients and how it was layered.  I'll serve it at our Thanksgiving Dinner this year.

This recipe makes 10 individual servings of 3/4 of a Cup of Corn.

These are 8.4oz. Ramekins.
You can also use Plastic Cups from a Party Store or Liquor Store
as long as they are at least 8 oz.

Mexican Cream

Mexican Hot Sauce

This is Chili Powder not Chile Powder.
There is a difference.

This is the Sea Salt I use.

Here's what you'll need
10 - 1 C  Cups or Ramekins.
A Large Saucepan.

7 1/2 C of Corn Kernels. You can use Frozen, thawed or Canned, or Scraped from Fresh Corn Cobs.
20 TBS Butter, softened.
2 1/2 C Lime Juice + 3 Whole Limes to cut into Wedges.
2 1/2  C Mexican Cream/Crema Mexicana
Chili Powder
Sea Salt to Taste
1 1/4 C Crumbled Mexican Cotija Cheese
Mexican Hot Sauce

In a Saucepan on Medium High Heat:
Corn
Enough Water to Completely Cover the Corn.
Bring to a Boil
Reduce Heat to Medium Low and Simmer 2 - 3 Minutes.
Drain Well.
Transfer to a Bowl.

In each Cup, layer the ingredients in the following order:
3/4 C Corn
2 TBS Softened Butter
4 TBS Lime Juice
4 TBS Crema
A Sprinkle of Chili Powder.
Salt to Taste
2 TBS Cheese
A Dash of Hot Sauce to Taste.
Garnish with a Lime wedge and Squeeze it on top.

Enjoy!
Peace in the Kitchen!