CORN CON COTIJA (COURTESY OF MARTINE GARCIA)

Corn Con Cotija (Courtesy of Martine Garcia) image

Provided by Jason Epstein

Time 30m

Yield 6 servings

Number Of Ingredients 3

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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 1/2 cups) or more to taste

Steps:

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.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 18 grams, Sodium 1069 milligrams, Sugar 7 grams, TransFat 0 grams