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Recipes
Corn in a Cup (Elote en Vaso)
Corn in a Cup (Elote en Vaso)
Corn in a Cup (Elote en Vaso)
This is Mexican street food at its finest. When 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 in opposition to the traditional Styrofoam cup. No matter how you serve it the taste is sweet, crunchy, fiery and juicy.
Prep Time:
30 miuntes
Recipe By:
Muy Bueno
Prep
N/A
|
Total
5 min
|
Serves
12 servings
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Mexican Salads & Vegetables Recipes
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Ingredients
8
ears
of corn
2
tablespoons
per serving
1/4
cup
lime juice per serving
1/4
cup
crema mexicana
1/4
lb
crumbly, salty white cheese (ideally cotija or parmesan, is acceptable)
Chili powder
Valentina hot sauce
Lime wedges for garnish
Salt to taste
Instructions
Easy Tip for Getting Corn Off the Cob:
To remove corn kernels from the cob using a bundt pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
Put the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for one or two minutes, then drain, turn off the heat, and return to saucepan.
Add 3/4 cup of corn in a glass add butter and stir to melt the butter. Mix in lime juice and crema.
Top with crumbled or grated cheese.
Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
Serve with a spoon and lime wedges.
Note: 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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