crispy corn

★★★★★ 2 Reviews
jostlori avatar
By Lori Loucas
from San Diego

This is a method, not really a recipe. Sometimes we're craving a Mexican elote, but don't have fresh corn available. This is a quick fix for that craving. Sometimes we use fresh corn, scraped from the cob. Sometimes we sub a 50/50 mix of sour cream and mayo for the crema. Sometimes we sprinkle finely chopped cilantro as well. Mmm-Mmm good!

★★★★★ 2 Reviews
serves 2-3
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For crispy corn

  • 1 can
    niblets corn, or similar
  • 2 Tbsp
    unsalted butter
  • 2 clove
    garlic, minced
  • 1 Tbsp
    grated cotija or parmesan cheese
  • salt & pepper, to taste
  • tapatio or cholula hot sauce, optional
  • mexican crema, optional

How To Make crispy corn

  • 1
    In a heavy saucepan, melt the butter. Add the corn and saute over medium heat until the corn starts to brown very lightly. Add the garlic and stir for 1 minutes. Don't let the garlic burn. Remove from heat.
  • 2
    Add the grated cheese and stir to combine. Taste, add salt & black pepper to taste. Serve immediately. Top with the hot sauce and Mexican crema, if desired. Can sub sour cream for the crema.

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