- 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 1/2 cups) or more to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
266 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 9 grams protein; 38 milligrams cholesterol; 304 milligrams sodium
- 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.
- 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.