Casa Vega, a Mexican restaurant in California, has been around for over 55 years. Elotes, or grilled corn on the cob, is a popular street food in Mexico. At Casa Vega they serve an elotes cup which is full of flavor and easy to eat. They cut the kernels from the corn and serve them in a cup with Cojita cheese, fresh crema and just the right amount of spice. Great as a side dish or an appetizer.
2 tablespoons heavy cream
½ cup low-fat sour cream
Salt and pepper
In a small bowl, whisk heavy cream into sour cream. Season with ¼ teaspoon salt and several grinds of pepper, or to taste. This makes about ½ cup crema.
4 ears white corn
½ cup Cojita cheese, finely crumbled
½ cup chili powder or Tapatio hot sauce
Sliced limes, for juicing
Bring a large pot of salted water to a boil. Remove the husks and silk from each ear of corn, and place the ears in the pot. Boil the corn until the kernels are crisp, 5 to 10 minutes, then remove the ears and set aside to cool.
Cut the kernels from each ear of corn. Divide the corn evenly among four to six serving cups. Top each with a dollop of crema, then sprinkle over the crumbled cheese. Garnish with chile powder or Tapatio, then squeeze over fresh lime juice. Serve immediately.