Corn Con Cotija (Courtesy of Martine Garcia)
- Total Time
- 30 minutes
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Ingredients
- 6ears of fresh, ripe sweet corn (corn should be eaten on the day it is picked)
- 1cup Mexican sour cream or more to taste
- 4ounces cotija grated on the fine side of a 4-sided grater (about 1½ cups) or more to taste
Nutritional analysis per serving (6 servings)
272 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 10 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The corn may be boiled, in which case remove the husks, place corn in a pot of rapidly boiling water and remove to a warm platter after 5 minutes. Then cover with a towel. Or it may be roasted, in which case remove the outer husk, brush the ears with cooking oil and place them beneath a preheated broiler and broil 3 inches from the heat source, turning from time to time, until the kernels begin to brown, about 15 minutes in all.
- Step 2
When corn is cool enough to be handled, spread it with sour cream, then roll in grated cotija.
- Supermarket sour cream may be substituted for the Mexican variety, but the cotija, available in many Latin food stores, is essential.
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