Author Notes: 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. —MuyBueno
Serves: 12
Ingredients
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10
ears of corn, shucked and cut from the cob
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2
tablespoons butter, per serving
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1/4
cup lime juice, per serving
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1/4
cup crema mexicana, per serving
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2
tablespoons crumbly, salty white cheese (ideally cotija but parmesan is acceptable), per serving
-
Chili powder
-
Valentina hot sauce
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Lime wedges for garnish
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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!
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