Learn how to make elote en vaso with this easy recipe for Mexican street food at its finest! Every time I visit El Paso or Mexico, the craving for elote steps into high gear. Now I can make it at home anytime. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste. I like to make it fancy by serving it in a pretty glass; the taste is sweet, crunchy, fiery, and juicy no matter how you serve it.
Ingredients
- 10 earss corn , shucked and kernels removed
- 1.25 cups butter
- 2.5 cups lime juice or to taste
- 2.5 cups crema Mexicana , Mexican cream
- 1.25 teaspoons chili powder or to taste
- salt to taste
- 1.25 cups crumbled cotija cheese
- 10 dashes hot pepper sauce , Optional
- 10 wedgess fresh lime
Instructions
-
1
Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
-
2
Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
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3
Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.
Nutrition Facts
Per serving
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