Chicken and Rice in a Mug
Egg in a Nest
Elote en Vaso (Corn in a Cup)
- 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
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.
1Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
2Place 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.
3Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.
4Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
5Top with crumbled cheese.
6If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
7Serve with a spoon and lime wedges.
8Note: 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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