Corn on the Cob with Cheese and Cream

by V & V Supremo Foods, Inc.

4.83

20 Min

Servings

ingredients

Corn on the cob. One of the most popular snacks at fairs, festivals and on the streets across Mexico, it’s delicious and easy to prepare in the comfort of your home.

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Ingredients

6

ears of fresh sweet corn, peeled and cleaned or 1 package of frozen sweet corn on the cob

6 ears of fresh sweet corn, peeled and cleaned or 1 package of frozen sweet corn on the cob
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

1 cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
1

lime, cut into wedges

1 lime, cut into wedges
2 Tbsp.

powdered chile ancho or guajillo

2 Tbsp. powdered chile ancho or guajillo

3 Steps to complete

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 corn kernels are plump and tender. Remove corn from pot. Place on paper towels to drain and cool.
3

Arrange corn on a plate. Spread sour cream, sprinkle generously with Grated Sierra® Brand Cotija Cheese Add lime and powdered chile to taste. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

5

INGREDIENTS:

6 ears of fresh sweet corn, peeled and cleaned or 1 package of frozen sweet corn on the cob
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
1 lime, cut into wedges
2 Tbsp. powdered chile ancho or guajillo

DIRECTIONS:

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 corn kernels are plump and tender. Remove corn from pot. Place on paper towels to drain and cool.
3. Arrange corn on a plate. Spread sour cream, sprinkle generously with Grated Sierra® Brand Cotija Cheese Add lime and powdered chile to taste. Enjoy!

Corn on the Cob with Cheese and Cream

Notes: