Corn Con Cotija (Courtesy of Martine Garcia)


  • 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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  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.
  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.

30 minutes

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