Equipment
* optional
Ingredients
Main
- 6 fresh sweet corn
- 240 ml sour cream
- 115 g cotija cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 202 kcal
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 317 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 35 mg
- Potassium
- 319 mg
- Calcium
- 197 mg
- Iron
- 0.5 mg
- Magnesium
- 45 mg
- Phosphorus
- 258 mg
- Zinc
- 1.4 mg
- Vitamin A
- 85 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.21 mg
- Niacin
- 1.6 mg
- Folate
- 48 mcg
- Water
- 108 g
Sources: USDA FoodData Central
Method
Remove the husks and silk from the fresh sweet corn ears.
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.
Transfer the cooked corn to a warm platter and cover with a towel to keep warm until cool enough to handle.
Spread a generous layer of sour cream over the entire surface of each corn ear.
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.
Troubleshooting
Cheese does not adhere to the corn
Cause: The sour cream layer is too thin or the corn surface is too dry.
Fix: Apply an additional coating of sour cream to the bare spots before re-rolling in cheese.
Prevention: Apply a thicker layer of sour cream and ensure corn is patted dry if boiled.
Cultural Context
Elote, or corn on the cob, is a beloved street food and side dish throughout Mexico. This preparation, particularly with cotija cheese and crema (or sour cream), is a classic way to enjoy corn, often found at taquerias, markets, and family gatherings, showcasing the simple yet vibrant flavors of Mexican cuisine.
