This is Mexico’s finest street dish, often sold in styrofoam cups. Growing up in the border city of El Paso, I saw elote en vaso sold at street corners, bazaars, and festivals.
When I moved away from home I craved these steaming corn kernels drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic.
Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste.
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.
Watch my video below to see how simple this recipe can be made at home.
- 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
- 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!