Elote en Vaso (Corn in a Cup)
10 ears of corn, shucked and cut from the cob
2 tablespoons butter, per serving
1/4 cup lime juice, per serving
1/4 cup crema mexicana, per serving
2 tablespoons crumbly salty white cheese
Valentina hot sauce
lime wedges for garnish
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 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice 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.