Mexican Street Corn Creamed Corn

Ingredients

• 1 lbs corn kernels (approximately 4 cups)
• 2 none jalapeño peppers
• 3/4 C heavy cream
• 3/4 C whole milk
• 2 Tbsp unsalted butter
• 2 Tbsp sugar
• 1 Tbsp cornstarch ((or 2 Tablespoons flour))
• 1 tsp chili powder
• 1 tsp salt
• 1 none lime's juice
• 1/2 C mozzarella cheese ((or pepper jack, or monterey jack))
• 1/3 C cotija cheese (for topping)

Instructions

1. Dice the jalapeno peppers. Remove the seeds and white ribs inside if desired for less heat.
2. In a medium saucepan over medium heat, combine the corn, diced jalapeno, heavy cream, milk, butter, sugar, cornstarch, chili powder, and salt.
3. Stir and bring to a simmer over medium heat and cook until the sauce thickens, approximately 15 minutes. Remove from heat.
4. Add in the juice of the lime and mozzarella cheese and stir to melt the cheese. Season to taste with additional salt, chili powder, lime, or cheese as desired.
5. Top with the cotija cheese and serve warm.