Elote en Vaso (Corn in a Cup)

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.

Elote en Vaso (Corn in a Cup)

Ingredients:

10 ears of corn, shucked and cut from the cob

2 tablespoons butter, per serving

1/4 cup lime juice, per serving

1/4 cup crema mexicana, per serving

2 tablespoons crumbly, salty white cheese (ideally cotija but parmesan is acceptable), per serving

Chili powder

Valentina hot sauce

Lime wedges for garnish

Salt to taste

Directions:

Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.

Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn 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.

Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.

Top with crumbled cheese.

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!

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jeanine Thurston