How to Make It
- Peel your corn, cut if off of the cob into a large bowl.
- In a large saute pan, melt 3 TBS butter. Once melted, add the garlic and saute for 30 seconds. Add the corn and saute over medium-high heat for about 6 minutes, stirring it often.
- Season it with salt & pepper to your liking.
- Cook the corn to your preference, I like it still a bit crisp for this.
- Remove corn from heat and scrape it into the bowl you used earlier.
- Add in the Mexican table cream. Stir it all around, Depending on your prefernce for creaminess (and how large and thick your corn ears were add ½ a cup, stir and them maybe add ¼ to a ½ cup more).
- Add minced jalapeno, a dash or two of Cayene pepper (if you like heat) and stir.
- Taste and adjust seasonings to your preference.
- Squeeze some lime juice over your avocado chunks, then season them with salt & pepper. Add gently to your corn mixture and toss gently to incorporate.
- Scrape the corn mixture into your serving bowl.
- Generously crumble your Cojita cheese over-top. Sprinkle scallions over-top
- Drizzle with Creamy Guacamole Dip (serve the rest with chips)
- Drizzle with some additional Mexican table Cream.
- Sprinkle with a dash or two of Cayenne pepper and serve.
- Eat as a salad or dig in with chips...or go ahead and plant your face in it...Our secret
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