Servings 4



  • 4 ears white corn
  • ½ cup Cojita cheese, finely crumbled
  • ½ cup chili powder or Tapatio Hot Sauce
  • 1 tablespoon salt
  • 12 (8-inch) wood sticks
  • 1 recipe Crema

Crema (yields 1/2 cup)

  • ½ cup low-fat sour cream
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • Pepper to taste



  • Remove husks and silk from each ear of corn.
  • Bring a large pot of water to a boil. Add ears of corn.
  • Cook for about 5-10 minutes until kernels are crisp. Remove from water and set aside to cool.
  • Cut each ear into three pieces, placing a wooden stick into the center.
  • Using a plastic spatula, spread crema all around the corn. Coat with cheese.
  • Season with chili powder or Tapatio hot sauce to taste.


  • Tip: When making a large batch, place cheese in a shallow dish and roll the corn in the cheese.


  • In a small bowl, whisk heavy cream into sour cream. Season with salt and pepper.

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