Equipment
Pot
or Baking sheet for roasting method
Baking sheet*
or Pot for boiling method
Towel
Grater
Broiler*
* optional
Ingredients
6 servings
Main
- 6 fresh sweet corn
- 240 ml sour cream
- 115 g cotija cheese, grated
Nutrition (per serving)
202
Calories
8g
Protein
20g
Carbs
12g
Fat
2g
Fiber
3g
Sugar
317mg
Sodium
Method
01
Remove the husks and silk from the fresh sweet corn ears.
02
Roast the corn on a baking sheet 8 cm (3 inches) from the broiler for 15 minutes, turning occasionally until the kernels brown. Alternatively, boil the ears in a pot of water for 5 minutes and drain.
15mLook for: Kernels should be slightly charred or bright yellow and plump.
03
Transfer the cooked corn to a warm platter and cover with a towel to keep warm until cool enough to handle.
5m
04
Spread a generous layer of sour cream over the entire surface of each corn ear.
05
Roll the sour cream-coated corn in the grated cotija cheese until evenly covered and serve immediately.
Chef's Notes
- For an even more intense corn flavor, consider grilling the corn directly over an open flame until slightly charred, then scraping the kernels off the cob before assembling.
- If you can't find cotija cheese, a firm, salty feta can be a reasonable substitute, though it will have a slightly different flavor profile.
- Ensure the corn is still warm when you spread the sour cream; this helps it adhere better and creates a more cohesive dish.
- Don't be shy with the cotija cheese! The saltiness and texture are key components that balance the sweetness of the corn and the creaminess of the sour cream.
Storage
Refrigerator: 48 hours — Store in an airtight container; cheese texture may soften over time.
Reheating: Reheat in a 175°C (350°F) oven for 10 minutes or until warm.
