Servings: 10

10 ears of corn, shucked and cut from the cob 10 ears of corn, shucked and cut from the cob
 
1 tablespoon butter, per serving 1 tablespoon butter, per serving
 
1/8 cup lime juice, per serving ⅛ cup lime juice, per serving
 
1/8 cup crema mexicana, per serving ⅛ cup crema mexicana, per serving
 
2 tablespoons crumbly, salty white cheese (ideally cotija but parmesan is acceptable), per serving 2 tablespoons crumbly, salty white cheese (ideally cotija but parmesan is acceptable), per serving
 
1 tablespoon miracle whip 1 tablespoon miracle whip
 
Chili powder Chili powder
 
Valentina hot sauce Valentina hot sauce
 
Lime wedges for garnish Lime wedges for garnish
 
Salt to taste Salt to taste

Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.
Add ¾ cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice, miracle whip and crema.
Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
Top with crumbled cheese.
If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
Serve with a spoon and lime wedges.

This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!  This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!