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Prepare the Corn:
If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw and drain it. If using canned corn, drain it well.
Cook the Corn:
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the corn kernels to the skillet and cook, stirring occasionally, until the corn is heated through and slightly golden, about 5-7 minutes.
Make the Creamy Sauce:
In a medium bowl, whisk together the heavy cream, sour cream (or Mexican crema), mayonnaise, lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
Pour the creamy mixture over the cooked corn and stir to combine. Cook for an additional 2-3 minutes until everything is well incorporated and heated through.
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