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Appetizers, Stovetop, Vegetarian

Elotes cup

Elotes cup
Mel Melcon / Los Angeles Times

Warm chips and salsa. A double margarita on the rocks, with salt. Classic chicken enchiladas with rice and beans. How many carbs is that in one sitting? How many calories in that drink? Remember when we didn’t care about these ... Read more

Total time: 20 minutes, plus cooling time | Serves 4 to 6


  • 2 tablespoons heavy cream
  • ½ cup low-fat sour cream
  • Salt and pepper

Step 1In 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

Step 1Bring 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.

Step 2Cut 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.

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


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