Mexican · side
25m
Total time
4
Servings
—
kcal
easy
Difficulty
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FAQ · Things people ask
The combination is the standard — crema for tang and dairy freshness, mayo for richness and adhesion. Using only mayo makes the coating too heavy and oily. Using only crema makes it too thin to hold the cheese. The 50/50 mix is the right proportion.
Chile piquín powder, chile de árbol powder, or Tajín (a commercial blend of chile, lime, and salt) are all correct. Avoid generic 'chili powder' blends from American seasoning brands — they contain cumin and other spices that do not belong here.
Yes. Use the highest burner on a gas range directly, turning the corn with tongs. Or broil in the oven at maximum heat, turning every 3 minutes. You want direct, concentrated heat to char the kernels individually, not steam them.
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