Esquites with Cotija Enchilado
Serves: 4
Ingredients
5 oz. Cotija Enchilado Los Altos, crumbled
½ cup Crema Mexicana Natural Los Altos
6 white corn ears
1 teaspoon of sugar
2 epazote or wormseed sprigs
4 limes, halved
Chili powder, to taste
Salt
1) Cook the corn ears in a large pot with salted water, sugar, epazote and salt. Drain and reserve the liquid.
2) Put the cooked corn ears on the grill or directly over the fire until dark golden Remove the kernels from the cob and divide them into 4 serving glasses adding some of the reserved liquid.
3) Top with Crema Mexicana, Cotija cheese, lime juice and chili powder.
Total Time
80 minutes
Prep. Time
30 minutes
Difficulty
Intermediate
Since 1988, Los Altos has had a unique place at the family table because it offers value, is 100% natural, and provides authentic flavors that bridge the traditions, cultures, and generations of many families.
Our line of cheeses complement food traditions that have been passed on by generations for centuries. Yet, today’s generations find our products to be the perfect accent for innovative interpretations of traditional dishes.