Ingredients
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1 cup water
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2 tablespoons sugar
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1 lb frozen whole-kernel corn
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¼ cup mayonnaise
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¼ cup crema mexicana
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kosher salt
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lime salt (optional)
Toppings
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½ cup crumbled cotija cheese or queso fresco
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¼ cup rough chopped cilantro
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chili powder
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1 lime, cut into wedges
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CINI sauce, for drizzling
1. Cook the Corn
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In a medium saucepan, bring water and sugar to a boil.
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Add corn, cover, and simmer for 3–5 minutes, until tender.
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Drain and return corn to the pan. Let cool for 3 minutes.
2. Make the Sauce
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In a small bowl, mix mayonnaise, crema mexicana, kosher salt, and lime salt (if using).
3. Prep the Toppings
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Rough chop the cilantro and cut the lime into wedges. Set aside with cheese, chili powder, and CINI sauce.
4. Assemble the Cups
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In each of the 4 serving cups, layer corn and the crema mixture in alternating spoonfuls. Repeat to fill each cup.
5. Serve
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Top each cup with cheese, cilantro, and a dash of chili powder.
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Drizzle with CINI sauce and finish with a lime wedge. Serve immediately.