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CORN ON THE COB WITH COTIJA AND CREAM

Corn on the Cob with Cotija and Cream FS2 716x483 sRGB CORN ON THE COB WITH COTIJA AND CREAM
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Ingredients

6 ears of fresh sweet corn, peeled and cleaned
8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
4 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
1 lime, cut into wedges
2 Tbsp. powdered ancho chile or guajillo

Method of Preparation

  1. Bring 12 cups of water in a large pot to boil over medium heat.
  2. Place peeled corn in boiling water and cook for 15 minutes, or until kernels are plump and tender. Remove corn from pot. Place on paper towels to drain and cool.
  3. To serve: place 1 cob on a plate. Spread sour cream and sprinkle generously with Cotija Cheese. Add lime and powdered chile to taste.
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