Name: Elotes cup Recipe
Total time: 20 min
Yield: Serves 4 to 6
Cuisine: MEXICAN
Ingredients: 2 tablespoons heavy cream; ½ cup low-fat sour cream; Salt and pepper; 4 ears white corn; Prepared crema; ½ cup Cojita cheese, finely crumbled; ½ cup chili powder or Tapatio hot sauce; Sliced limes, for juicing

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By Jo Stougaard

Dec. 1, 2016

Part of the updated menu at Casa Vega, this popular version of grilled Mexican corn, or elotes, is served in cups instead of on the cob.

Crema

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

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.

Adapted from a recipe by Christy Vega Fowler of Casa Vega in Sherman Oaks.