Description
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!
Ingredients
- 10 ears corn, shucked and kernels removed
- 1 ¼ cups butter
- 2 ½ cups lime juice
- 2 ½ cups crema Mexicana (Mexican cream)
- 1 teaspoon chili powder, or to taste
- salt to taste
- 1 ¼ cups crumbled cotija cheese
- 1 dash hot pepper sauce (such as Valentina®), or to taste (Optional)
- 10 wedges fresh lime
Instructions
- Place corn kernels 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 the saucepan to dry.
- Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
- Top each serving with 2 tablespoons cotija cheese
- a dash of hot sauce
- and a lime wedge.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 10