elote en vaso

This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.

Esquites

unsalted butter olive oil

corn kernels (16 ounces frozen or from about 5 fresh cobs)

salt

garlic, pressed

mayonnaise*

medium finely chopped jalapeño, optional

lime juice, lime

chili powder,

cayenne pepper (optional,

Cotija

cilantro

Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan). 

Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl. 

Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed. 

To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.

Totally different flavors than our street corn, which is good. In central Mexico, the corn is white and drier, giving more crunch. That corn is great for tortillas. This y more to a gringo's taste!

We loved it! We made it vegan and it was so good :) Thanks!

I made the Mexican Street Corn Salad paired with your Easy Black Bean Tacos.  The taste of both were amazing and prep was simple.  I used frozen sweet yellow corn and did omit the jalapeno, cayenne &amp; cilantro from the street corn recipe as I don't care for those ingredients.  Corn recipe was made earlier in day and tacos made at dinner time (but you could make that ahead too and reheat the beans).  Fabulous!

I am so happy I saw this recipe. It was very easy to make and it paired very well with our street tacos! When the kids comment on the food, it must be delish!

Nice one, Kate! I brought this to a family gathering to pair with our tacos, and it was a hit with everyone.

Keep up the great work crafting outstanding recipes!

Delicious! Tastes like a restaurant dish!

So easy and delicious! This will be in my regular rotation as a side dish for Mexican inspired dishes.  I wouldn't change a thing about it. Thank you so much for sharing.

This recipe is a revelation! It's so good. So simple too. I'm eager to try it with fresh corn this summer and share it at potlucks. Thanks again for an amazing recipe.

This is wonderful! I roasted the corn in my Le Creuset grill pan and it is so good. And was able to find cotija cheese. I also made the black bean salad and guacamole and added toasted sunflowers seeds and the cotija cheese. The three make a beautiful presentation. I’ve been posting lots of your recipes on a 84,500 member food group. I hope others get hooked! Thank you !

Just brought this to a 4th of July celebration. It is absolutely delicious! Made a double batch with no changes to the recipe. Hubby is already asking when we are going to have this again! Thank you for another great recipe.

This was a huge hit at our fourth of July picnic! Everyone loved it, and it comes together very quickly. Leftovers are also great- cold or warm, but I prefer warm. Thanks Kate! I am NEVER hesistant to make any of your recipes- I love them all!

my husband and I both love this recipe. I've made it twice so far and expect to be making often when corn is in season

I really looking for corn recipe, i found your corn recipe and tried it came well for me. Thank you for your recipe.

Experience the mouthwatering explosion of flavors with this elote in a cup (esquites), a delectable Mexican street corn classic served in an easy way.

Elote in a Cup Recipe (Esquites)

mayonnaise

crema Mexicana

vegetable oil

corn corn kernels

Cotija cheese crumbles

lime wedges

tajin

Mix together mayonnaise and crema until smooth. Season with salt and pepper to taste.

Heat oil in a large nonstick skillet. Saute corn in large skillet for 6-8 minutes, until cooked through and slightly charred.

Put corn into cups or a serving bowl and drizzle with mayo mixture. Top with cotija cheese and cilantro.

Squeeze lime juice and finish with tajin to taste.

This has quickly become a favorite side dish for taco night, burritos, etc.! So yummy.

This Esquites recipe is my favorite way to enjoy fresh corn on the cob! It&#39;s Mexican Street Corn in a cup so it&#39;s flavorful, creamy, and such an easy snack or side dish that everyone loves! You can also use frozen corn to enjoy it year round.

salted butter (, softened)

onion (, diced, (optional))

jalapeño

water

corn* (, husked,

salt and pepper (,

Tablespoons Mexican crema (,

Cotija cheese (, shredded, or queso fresco*)

chili powder (, Tajin, or hot sauce

lime (, quartered)

Add butter to a skillet over medium heat. Once melted, add onion and pepper then sauté until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

Season with black pepper and a little salt then divide among 4 cups.

In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.

Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.

Thank you so much, I am excited to try it. One question after reading it through: it looks like there might be a teaspoon/tablespoon typo? Does each serving cup get heaping teaspoons or tablespoons of mayonnaise and crema?

https://content.jwplatform.com/videos/FXriLshR.mp4

This Esquites recipe is my favorite way to enjoy fresh corn on the cob! It's Mexican Street Corn in a cup so it's flavorful, creamy, and such an easy snack or side dish that everyone loves! You can also use frozen corn to enjoy it year round.

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Esquites

Elote in a Cup Recipe (Esquites)

Esquites

Top 3 elote en vaso recipes from across the web

The most viewed elote en vaso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Esquites

Elote in a Cup Recipe (Esquites)

Esquites

The most viewed elote en vaso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine