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&reg; 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!

Corn in a Cup (Elote en Vaso)

corn,

butter

lime juice

crema Mexicana (Mexican cream)

chili powder,

salt

cotija cheese

hot pepper sauce (such

lime

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.


Corn in a cup is something we would sell out of at concessions stands for my kid's track team in El Paso. I have to say the basics are there but the crema and lime juice per cup seemed a bit much but this is something that can be customized per a persons taste. Typically from when i've seen corn in a cup sold you can make your cup how you like for the most part. I instead mixed crema and chili powder together and dalloped on top of each cup of corn (and then added the cheese and hot sauce) and topped with a lime wedge to squeeze on top. I also sprinkled Tajin on top instead of salt.

The key is in the last sentence: "Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!"

The proportions listed are a far cry from what I used, and mine came out so awesome that I am making it again.  Even our nanny from Mexico was raving about it.  Kids loved it too.

I've been trying to figure out how to make Elote like my favorite gas station (Fuel City) without driving 15 minutes and I got it. i made a few substitutions based on how they make it.
layer it- frozen corn (Heated & then drained), squeezable butter, creama, the suggested cheese, Lemon pepper seasoning (to taste), cayenne pepper (to taste). Repeat. 

It's a great afternoon snack!

the big thing that I did differently is adding the lime juice to taste. the first time I made it the lime juice was very overpowering. the time after I started adding the lime juice a little at a time and ended up only using 1/4 cup without being to powerful. other than that it was great!!

Yum! I used frozen corn that I pushed around in a cast iron skillet over high heat. Then I sprinkled it with Tajin, lime juice, crumbled queso fresco, and a dab of plain yogurt.

Love this in the summer. In Mexico street vendors sell it from little push carts but instead of crema, mayonnaise is used plus Tajin. Love it both ways.

I could not find crema, so I mixed equal parts mayonnaise and sour cream.  I put out the mixture, the cheese, the chili powder, and the lime juice in small bowls for people to add as they wished.  It was a hit!  Thanks for a great side to serve with my enchiladas.

This was very good but I recommend starting with small amounts of the crema and lime juice and tasting as you go. I only used a few tsps of lime juice and it was still overpowering. Next time I will start with a few drops.

Classic dish but the amount of lime juice is way off. Too much butter as well but maybe that is just me. I chose to grill the corn  because that is the way Mexican street corn is done. This one needs some tweaks.

The amount of lime juice suggested to add to each cup is way too much.  I followed the recipe and was thinking the whole time wow this is a lot of lime juice and after making a single cup using the recommended amount of lime juice and Mexican Crema it was soupy to say the least, but so tart it was not edible.  I took the rest of the corn and mixed it all together and added a little less than a 1/4 cup of  lime juice and crema each along with chile powder and salt to taste and it turned out pretty good.  The video shows the right quantity just don't follow the written recipe.

Roasted, buttery, sweet corn street food!

corn in a cup (elote en vaso)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 10

Cost: $1.75 /serving

Author : Muy Bueno

Ingredients

Instructions

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