Print: Corn in a Cup (Elote en Vaso)

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.

Prep

19 min

Cook

55 min

Servings

Difficulty

Medium

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.
3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

Nutrition per serving

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