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Recipe for Corn Stew with Mayonnaise, Cheese, and Chile Serrano

Taco stand, Tulum, MexicoThis recipe is from
Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina
by Sandra A. Gutierrez. The book is attractive with great photos, well organized, and easy to follow.

This recipe was done with corn just at the beginning of November at the farmers market in Fredericksburg.



  • 1/2 cup (1 stick) of butter
  • 6 cups corn kernels (fresh or frozen)
  • 2 cups minced white onion
  • 2 serrano chilies thinly sliced (seed and devein if less heat is desired)
  • 2 garlic cloves, minced
  • 3 sprigs fresh epazote (optional)
  • 2 1/2 – 3 1/2 cups water (depending on how thick you want the stew)
  • Salt, to taste
  • Mayonnaise to taste
  • yogurt or Mexican crema to taste
  • 1/2 cup Cotija cheese or queso seco
  • Chilpotle or piquin powder – I used some sun-dried chili powder we bought in New Mexico
  • Lime wedges

Melt butter in a dutch oven over medium-high heat. Add the corn, onions, and chilies. Cook, stirring occasionally, until the corn is tender, about 10 minutes.Add he garlic and ezapote (if using) and cook until fragrant (about 30 seconds). Add the water and the salt. Bring to a boil, cover, and simmer for about 10 minutes. If you’ve used the ezapote, remove it and discard it.

Serve in bowls or mugs with a dollop each of mayonnaise and yogurt, a lime wedge. Sprinkle with cheese and chile powder.

Very nice!

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