Elotes cup

Time 20 minutes
Yields Serves 4 to 6
Elotes cup
(Mel Melcon / Los Angeles Times )



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.


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.

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