ELOTE EN VASO RECIPES

Name: Elote en Vaso (Corn in a Cup)
Yield: 12 cups
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

ELOTE EN VASO (CORN IN A CUP) RECIPE MUYBUENO - CHOWHOUND

Elote en Vaso (Corn in a Cup) Recipe MuyBueno - Chowhound image

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...

Yield 12 cups

Number Of Ingredients 9

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

Steps:

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!

ELOTE EN VASO (CORN IN A CUP) RECIPE MUYBUENO - CHOWHOUND

Elote en Vaso (Corn in a Cup) Recipe MuyBueno - Chowhound image

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...

Yield 12 cups

Number Of Ingredients 9

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

Steps:

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!

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Cook recipe Corn in a Cup (Elote en Vaso)! 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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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.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.Top each serving with 2 tablespoons cotija cheese and hot sauce, garnish with a lime wedge.

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