Southwest Creamed Corn

• 8 whole Medium Ears Of Corn (I Used Frozen)
• 1/2 cups Water
• 1 can (10 Oz) Rotel Tomato And Green Chilies (mild), Undrained
• 3/4 cups Crema Mexicana (Mexican Sour Cream - I Used Cacique)
• 1 Tablespoon Your Favorite Hot Sauce (I Used Tapatio)
• 2 Tablespoons Butter, Unsalted
• 2 teaspoons Garlic Salt
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Chili Powder
• Grated Cotija Cheese

1. Start your grill and prepare for indirect cooking at medium-high heat (400-450u0b0F).
2. Roast the corn on the hot grill, turning occasionally, until some of the kernels start to brown and char.
3. Note: If you're using frozen corn, either partially thaw it, or expect additional cooking time.
4. Remove the ears to a platter, tent with foil and let rest about ten minutes.
5. Carefully cut the kernels off of each ear of corn and put them in a large sauce pan.
6. Using the back of your knife, scrape the remaining bits of corn from each cob and add it to the sauce pan.
7. Add the water and Rotel to the pan and bring to a simmer over medium heat.
8. Add the remaining ingredients (except the grated Cojita cheese) to the pan and stir to combine.
9. Cover the pan, reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
10. Remove from the heat, uncover and let sit ten minutes, stirring occasionally.
11. Serve topped with grated Cotija cheese.
12. Enjoy!

water, tomato, sour cream, your favorite, butter, garlic, ground cumin, chili powder, cotija cheese

Taken from tastykitchen.com/recipes/sidedishes/southwest-creamed-corn/ (may not work)