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Ingredients
- 2 ears fresh corn, shucked and cleaned
- 2 tablespoons butter
- ¼ cup Tenayo Mole Rojo
- ½ cup finely crumbled cotija cheese
- 1 lime, cut into wedges
- Mexican crema or sour cream, optional
- Chopped fresh cilantro, optional
- Guajillo chile powder, optional
Instructions
- Bring a large pot of water to a boil. Place corn in the pot and boil for 10 minutes. Remove from water and cool. Once cool enough to handle, slice the ends off the corn to create a flat surface, then quarter the cobs lengthwise.
- In a large cast iron skillet over medium heat, melt the butter. Add the corn ribs and cook until charred, stirring occasionally. Add the mole rojo and toss to coat.
- Transfer to a plate and serve immediately topped with cheese, lime juice, a drizzle of crema, fresh cilantro and a sprinkle of chile powder, as desired.
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