MEXICAN STREET CORN IN A CUP

Esquites, or elote en vaso, or street corn in a cup—-it’s a quick, easy snack or side for a picnic or barbecue.  Simple ingredients—corn, some heat, lime juice, a little dairy, some mayo, a little salty cheese—then topped with a dusting of chili powder and a sprinkle of cilantro. Corn can be fresh, frozen, boiled, roasted, grilled—but unhusked ears, 3 minutes in the microwave, will get you there.  Make ahead for after-school snacks, or pack them up for a beach bite. 

• Cooked corn, cut from the cob and cooled—4 ears for 4 servings
• ¼-1/2 cup Mexican crema—or mayo and sour cream mixed
• 2 tsp fresh lime juice
• A drop or two of sriracha
• ½ cup Cotija cheese, or Feta—crumbled
• Chili powder to taste
• A lime wedge and chopped cilantro for garnish

Mix corn, crema (or mayo/sour cream mix), lime juice, sriracha and most of crumbled cheese.  Divide into 4 cups. Dust with chili powder, top with the rest of cheese, lime wedge and cilantro.

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