4arbol dry chilliesadd/reduce depending on heat level desired
200gbutterregular or salted
½lveggie stockor any other stock
½lfull-fat Greek yoghurtto make Mexican crema
50gpiquin chilliesreplace with piquin chilli powder
1tspepazotefresh or dry
salt to taste
200gpecorino cheesefinely shreeded
Chop the onion and garlic. With a knife cut the corn kernels off the cobs.
In a saucepan, melt the butter at medium heat and add the garlic and onion. Cook for about 5 minutes or until onion becomes transparent. Then add the corn kernels and cook for another 10 minutes and stirring occasionally until kernels change to a brighter colour. I like my kernels charred, so normally cook them for another 5 minutes.
To the mixture in the saucepan, add the veggie stock, epazote, and arbol chillies. Put the lid on and cook for another 15 minutes.
In the meantime, mix the butter, juice of 2 limes and salt in a bowl until the yoghurt has a runny consistency. This is my version of Mexican Crema!
In a mortar and pestle, place the piquin chillies and salt and crush until you get a fine spice rub.
Serve the cooked corn kernels in a cup, add the yoghurt mixture, chillie rub, and pecorino cheese on top. Put a lime wedge in the cup or on the edge to server.
You can replace the yoghurt and lime mixture for mayonnaise.
Add Valentina salsa on top if you want more spiciness