Corn Con Cotija (Courtesy of Martine Garcia)
Published August 10, 2002
- Total Time
- 30 minutes
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Ingredients
6 ears of fresh, ripe sweet corn (corn should be eaten on the day it is picked)
1 cup Mexican sour cream or more to taste
4 ounces cotija grated on the fine side of a 4-sided grater (about 1 ½ cups) or more to taste
Nutritional analysis per serving (6 servings)
22 grams carbs; 53 milligrams cholesterol; 273 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 2 grams fiber; 447 milligrams sodium; 10 grams protein; 8 grams sugar
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.
Private Notes