Corn in a Cup (Elote en Vaso) recipe

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Ingredients

10 ears corn, shucked and kernels removed
1 ¼ cups butter
2 ½ cups lime juice
2 ½ cups crema Mexicana (Mexican cream)
1 teaspoon chili powder, or to taste
salt to taste
1 ¼ cups crumbled cotija cheese
1 dash hot pepper sauce (such as Valentina®), or to taste
10 wedges fresh lime

Nutrition Info

563.7 calories
carbohydrate: 25.8 g
cholesterol: 159.8 mg
fat: 51.5 g
fiber: 2.9 g
protein: 9 g
saturatedFat: 32.1 g
servingSize: -
sodium: 406.1 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place corn 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 saucepan.

  2. Spoon 3/4 cup corn into 10 serving bowls, add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl, sprinkle a generous amount of chili powder over each. Season with salt.

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

Recipe Yield

10 servings

Recipe Note

This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of elote en vaso steps into high gear. Now anytime I crave this I whip it up at home, except I make it fancy by serving it in a pretty glass instead of the traditional Styrofoam® cup. No matter how you serve it the taste is sweet, crunchy, fiery, and juicy. This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!

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