mexican-street-corn-recipe

Restaurant Recipe: Mexican Corn on the Cobb

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.

Crema   mexican-corn-cob recipe

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.

Elotes cup

4 ears white corn
Prepared crema
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.

Serves 4



Malika is the author of several books including Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More! and the founder of Roamilicious. She is also a Digital Marketing and Social Media Consultant. Follow us @Roamilicious on Facebook, Twitter, Instagram, and Pinterest for the content not shared on the blog. And don’t forget to subscribe to our newsletter (subscribe box below) and never miss a contest, giveaway or the latest must visit restaurant!