Ingredients
-
2 cobs of corn
-
1 jalapeño
-
5 tablespoons sour cream
-
5 tablespoons mayo
-
1 lime
-
2 tablespoons chopped cilantro
-
1/4 cup crumbled queso fresco
Directions
- Blanch the corn for six to eight minutes.
- Mix the sour cream, mayo and juice from one lime In a bowl. If you have a squeeze bottle place the crema in that, otherwise place in a plastic bag and cut a small piece of the corner out. Thinly shave your jalapeños. It’s important that it’s thin so the heat doesn’t overwhelm the flavour. In a zigzag motion cover the corn with the sour cream. Then top with shaved jalapeño, crumbled queso fresco cheese and fresh cilantro.
