List of ingredients: 6 corn mazorcas cut into trozos of 2 pulgadas.
1/2 cup of mayonesa.
1/2 cup of crema agria.
1/2 cup crumbled cotija or feta cheese.
2 cloves of chopped garlic 1 spoonful of jugo de lima.
1 cucharadita of chile in polvo.
1/2 teaspoon of smoked paprika 1/4 teaspoon of Cayena pepper (optional, for more spicy taste).
1/4 cup of cilantro fresco, picado.
Salt and pepper to taste.
Directions:
Cooking corn:
Place a large pot of salted water over the heat until it boils.
Add the corn kernels and cook for 5 to 7 minutes or until they are soft.
Drain the corn and let it cool it down a bit.
Make the sauce:
In a medium bowl, mix together the mayonnaise, sour cream, cotija cheese, minced garlic, lime juice, chili powder, paprika, pepper, Cayenne (if using), salt and black pepper.
Mix well until everything is well incorporated.
Armar los bocaditos de maíz:
Place the cooked corn kernels in a large bowl.
Add the corn sauce and stir until corn is well coated with sauce.
Adorn and serve:
Place corn pieces on a platter to serve.
Add chopped cilantro and sprinkle a little more chili powder on top to garnish.