Creamy Corn Cups (Esquites)

• 4 ears sweet corn, husked and silks removed
• 4 tablespoons mayonnaise or Mexican sour cream
• 4 tablespoons unsalted butter, softened
• 6 tablespoons crumbled queso fresco or mild feta cheese
• Ground chili powder, for sprinkling
• Salt, for sprinkling
• Lime wedges, for serving, optional

1. Bring a large saucepan of salted water to a boil over medium-high heat.
2. Add the corn and cook until tender, about 5 to 7 minutes.
3. Using tongs, transfer the corn to a platter and allow them to cool slightly.
4. Using a serrated knife, remove the kernels from the corn.
5. Divide the corn between 4 individual cups or small glasses.
6. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass.
7. Sprinkle with cheese, chili powder, and salt.
8. Serve with the lime wedges, if desired.

sweet corn, mayonnaise, unsalted butter, queso fresco, ground chili powder, salt, lime wedges

Taken from www.foodnetwork.com/recipes/marcela-valladolid/creamy-corn-cups-esquites-recipe.html (may not work)