Yield:
12 Servings

Ingredients

1 Unit Rich's Logo Farm Rich Mexican Street Corn Inspired Bites, 5 2-lb Bags (#25586)
1/2 C Cotija Cheese
1 tbsp. Fresh Cilantro, Chopped (for Garnish)
Tajin, For Garnish
1 tbsp. Butter
1 Can Corn, Drained
2 Unit Fresh Epazote Leaves, Torn (optional)
1 C Crema, Divided
Zest Of 1 Lime
Juice Of 3 Limes, Divided
1/4 C Mayonnaise
1/4 tsp. Garlic Powder
1.5 tbsp. Adobo Sauce With Chipotle Pepper
Salt, To Taste

Directions

1
 Drain the canned corn and line a sheet tray with a kitchen towel or paper towels. Place corn on top and pat dry with another towel.
2
 Dry-sear corn in a non-stick sauté pan or cast-iron skillet. Place skillet on medium-high heat. Once skillet is hot, add dry corn.
3
 Once corn is in skillet, do not stir for 2-3 minutes. You want to develop the dark brown/black spots on the kernels.
4
 Add butter, a pinch of salt and garlic powder, and the epazote leaves (optional). Let sizzle in butter for about a minute and remove from heat. Make sure to remove epazote leaves.
5
 Bake one bag of the Mexican Street Corn Bites according to the recommended instructions.
6
 Make the lima cream by adding 1/2 of a cup of crema, the zest of 1 lime, juice of 2 limes, and a pinch of salt to a bowl. Mix until completely combined.
7
 Make the smoky chipotle crema by adding 1/2 cup of crema, mayonnaise, 1/4 tsp of garlic powder, the juice of 1 lime, the adobo sauce, and a pinch of salt to a bowl. Mix until completely combined.
8
 Place 2 tbsp of corn in a glass. Drizzle with the lima crema, then add a layer of cotija cheese and a sprinkle of tajin. Place 2-3 street corn bites on top, then add a drizzle of the smoky chipotle crema. Finish with another layer of cotija cheese and a sprinkle of cilantro. Serve.