-
1
Note: If you cant find it at your store, you can make your own Mexican crema by combining 1/2 cup of mayonnaise and 1/2 cup of Greek yogurt.
-
2
For the sauce: In a large bowl mix crema (or mayo and yogurt combination), 1/2 teaspoon of cayenne, cilantro, salt, lime zest and lime juice together with a whisk until creamy.
-
3
Set aside.
-
4
For the salad: Preheat your grill to medium low heat.
-
5
Brush corn with the melted butter and grill over medium low heat, turning often until corn has charred kernels on all sides.
-
6
This will take about 10 minutes.
-
7
Remove corn to a platter and let it cool a bit.
-
8
Using a bundt pan, put one end of an ear of corn in the center hole and use a sharp knife to cut downward on the corn as close to the cob as you can get without cutting actually cob.
-
9
The corn kernels will fall into the bundt pan bowl as you work your way around the ear.
-
10
Repeat until youve done all of the ears of corn.
-
11
Dump corn into the bowl with the sauce.
-
12
Mix well.
-
13
Spoon into shooter glasses (or your preferred serving dish), leaving a little room for the cheese.
-
14
Generously sprinkle the cotija or Parmesan cheese over each shooter.
-
15
Sprinkle each shooter lightly with cayenne.
-
16
Sprinkle a bit of cilantro over each shooter.
-
17
Serve with additional lime wedges for squeezing.
