Creamy Corn Cups Esquites Recipes

Steps:

• Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
• Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
• Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
• Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

Steps:

• 1. Bring a large saucepan of water sugared(about 3 Tablespoons sugar.) to a boil over medium-hi heat. Add the corn and cook until tender about 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool ever so slightly. Using a serrated knife or a corn remover utensil, remove kernels from the cob. Place corn in a bowl with the Crema Mexicana, butter, and cheese, Divide mixture between 4 individual small glasses or cups. Sprinkle chili powder and salt on top to taste. Squeeze on a little lime juice. Oh this is to die for !!!

Steps:

• In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
• Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
• Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.