Snack · Mexican · 10 min
Elote con Queso Cotija y Chile Ancho
- Calories
- 134
- Protein
- 5g
- Carbs
- 2g
- Fat
- 12g
Ingredients
- 100 g corn kernels
- 1 tsp vegetable oil
- 1 pinch salt
- 25 g cotija cheese
- 10 ml lime juice
- 1.3 g ancho chile powder
Method
- 01Place a heavy cast-iron skillet over high heat with vegetable oil until smoking slightly.
- 02Add fresh corn kernels and a pinch of salt. Sear without moving for 2-3 minutes to allow a deep, charred golden crust to form.
- 03Toss the corn and continue to char for another 2-3 minutes until tender and smoky (about 5 minutes total cooking time).
- 04Remove skillet from heat and transfer charred corn to a small bowl.
- 05Immediately squeeze fresh lime juice over the warm corn and toss to combine.
- 06Fold in most of the crumbled Cotija cheese so it softens slightly from the residual heat.
- 07Dust generously with ancho chile powder and finish with the remaining Cotija cheese. Serve hot.
Cook it with the whole plan around it
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