Ingredients
For the Corn
- Unsalted Butter 2 Tbs
- Vegetable Oil 1 Tbs
- Jalapeño or Serrano Chile 1, finely chopped
- Fresh White Corn Kernels 6 cups (from about 8 ears) or 2 lb Thawed Frozen Corn
- Water 2 cups
- Coarsely Chopped Fresh Epazote, Cilantro or Chives 2 Tbs
- Kosher Salt 1 tsp
For the Queso
- Velveeta 8 oz, cut into pieces
- Cream Cheese 2 oz, cut or spooned into pieces
- Crema, Crème Fraîche or Heavy Cream 2 Tbs
For the Toppings
- Chile-Doctored Mayo (see below)
- Crumbled Queso Fresco to taste
- Crumbled Cotija Cheese to taste
- Sesame Seeds 2 Tbs, lightly toasted
- Lime Quarters
Cook it
- To Cook the Corn: Heat the butter and oil in a large saucepan or casserole over medium heat until the butter melts and bubbles. Add the Jalapeño or serrano and cook for a minute or two, stirring frequently, until softened. Stir in the corn and cook for a couple more minutes. Pour the water over the corn and stir in the herbs and salt. Partially cover the pan, and once the liquid starts to simmer, reduce the heat to low, cover, and cook for 8 to 10 minutes, until most of the liquid is absorbed. Turn off the heat and cover.
- To Make the Queso: Heat the Velveeta, cream cheese, and crema in a small saucepan over medium-low heat, stirring, until the cheese melts, a few minutes.
- To Serve: Put half of the queso in a medium serving bowl or divide it among cups, and do the same with the chile mayo. Add the corn and top with the remaining queso and some more mayo. Sprinkle with the queso fresco, Cotija, and sesame seeds. Squeeze some lime juice over and serve.
Recipe excerpted with permission of the publisher from Foods of La Frontera by Pati Jinich (Harper Colins, 2026). Adapted slightly for style.
