CORN ON THE COB WITH COTIJA AND CREAM
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
- Bring 12 cups of water in a large pot to boil over medium heat.
- 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.
- 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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