WHAT YOU NEED

  • 3 cups corn kernels/niblets (canned or frozen)
  • 2 fresh limes, whole
  • ½ cup sour cream
  • 2 sprigs cilantro, chopped
  • 1/4 cup Ontario queso fresco cheese, crumbled/shaved
  • 2 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper, cracked
  • 1/4 tsp togarashi, ancho or regular chili powder

INSTRUCTIONS

  • Canned corn: Rinse corn, drain and set aside. / Frozen corn: Soak in warm water until defrosted, drain and set aside.
  • Bring small sauté pan to medium heat and add oil.
  • Add corn and slowly sauté, bringing corn to a warm heat. Squeeze juice of 1 ½ limes into pan and sauté contents for 3 to 5 minutes until all corn is warm.
  • Add sour cream, half of the cilantro, and salt and pepper.  Mix contents for another minute. Turn heat off. 
  • Keeping pan on residual heat, mix the corn mixture until all contents are thoroughly folded through and the corn mixture takes on a light, creamy texture.
  • Transfer corn into serving bowl. Sprinkle chili powder and garnish with queso, remaining cilantro and more fresh ground pepper.
  • Serve with side of lime wedges.

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