Chef Andrew Savoie from Resident Taqueria makes cream of corn the Mexican way. His restaurant will be one of 21 serving up some of the best Mexican food in town at Taco Libra, Saturday at Main Street Garden Park in Downtown Dallas.


8 oz Canned Corn
1 Tbls Fresh Lime Juice
2 oz Esquites Crema
1 oz Salsa
2 oz Cotija Cheese Grated
Pinch Cilantro / Mint chopped
TT Chili Powder
TT Salt

Remove corn from the can and separate liquid and reserve. Char corn in a hot skillet with a film of oil until lightly golden brown. Place corn in pot with the reserve liquid and a pinch of salt; bring to a boil. Simmer for 5 minutes until tender. Remove corn from pot and place in bowl while hot. On top add lime juice along with esquites sauce, salsa, Cotija cheese and cilantro mint mix. Garnish with chili powder and serve hot.

Esquites Crema

1 oz Mexican Crema or Sour Cream
1 oz Mayonnaise
1 tsp Fresh Lime Juice
tt Salt

Combine all ingredients together with whisk and season with salt.