Photo by stevelyon/Flickr CC
Inspired by a street food offering in Sayulita, Mexico, this revisionist version is great for less-than-perfect summer corn or leftover grilled or boiled corn on the cob. An intense version of creamed corn, it makes a terrific side dish. You can also use the crème fraiche, lime juice, and chile mixture instead of butter to slather whole ears of corn.
Or, for the authentic, impromtu Sayulita version (which would be fun to do for a summer party): cut the kernels off the corn, hot out of the pot or grill, put in individual bowls and mix to taste with crème fraiche, lime juice, salt, and chile. (For directions for making your own crème fraiche, see the head note of Homemade Butter).
If you happen to be cream-averse, leave out the crème fraiche; corn soars with the simple addition of lime juice, chile, and salt.
Makes four Servings
• 6 ears fresh corn, shucked
• 1 to 1 ¼ cups crème fraiche
• OR about 2/3 cup heavy cream plus 2/3 cup sour cream (see note)
• 2 to 2 ½ tablespoons fresh lime juice, or to taste
• A few pinches chile powder such as ancho, chipotle, or Pimenton de la Vera, to taste
• OR one fresh serrano chile or small jalapeno, seeded and minced
• Kosher salt
• 1/2 cup finely chopped cilantro (optional)