CORN IN A CUP (ELOTE EN VASO)
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!
Provided by Muy Bueno
Categories Appetizers and Snacks Cheese
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 25.8 g, Cholesterol 159.8 mg, Fat 51.5 g, Fiber 2.9 g, Protein 9 g, SaturatedFat 32.1 g, Sodium 406.1 mg, Sugar 6.1 g
BUTTERY CORNBREAD
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
CORN CUPS
Steps:
- Preheat oven to 350 degrees with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and cream cheese. Combine flour, cornmeal, and salt in a small bowl. Add gradually to butter mixture, mixing constantly until well incorporated.
- Divide dough into 1-inch balls and press into small muffin tins, using your thumbs to form cups inside the mold. Dough cups should be as even as possible and come up to the top of the tins.
- Bake until golden brown, about 20 minutes. Spoon desired filling into cups, and serve.
SHRIMP CEVICHE IN TOASTED CORN CUPS
Steps:
- Toasted Corn Cups: Preheat oven to 350 degrees F.
- In a small bowl, combine oil and lime zest. Warm the tortillas in a skillet over medium-high heat for 20 seconds per side. Transfer the warmed tortillas to a work surface. Brush both sides with lime oil and sprinkle liberally with salt.
- Use a 2-inch round cookie cutter to cut 2 to 3 circles from each tortilla. Press each circle into a 24-hole mini muffin pan, allowing the edges to curl decoratively. Bake for 5 to 7 minutes until the cups are crisp, but not brown. Remove from the oven and transfer to a wire rack to cool while making ceviche.
- Ceviche: Bring a large pot of salted water to a boil over medium heat. Add the shrimp and remove from the heat. Stirring constantly, until the shrimp are just pink and opaque, about 60 to 90 seconds. Remove the shrimp with a slotted spoon and to a large bowl of ice water to stop the cooking process. While the shrimp are cooling, put the ear of corn on a high burner flame and allow it to lightly char, rotating frequently to char all sides. Remove from the heat and slice the grilled kernels from cob. Transfer the corn to a large bowl and add red onion, watermelon cubes, orange segments, orange juice, lemon juice, cilantro and jalapeno. Roughly chop the cooled shrimp and add it to the bowl. Season with salt, to taste. Cover and refrigerate for 30 minutes to allow flavors to develop, but not so long as to let the acid in the citrus to continue cooking the shrimp.
- When ready to serve, use a fork to smash avocado together with lime juice in a small bowl. Spoon a scant teaspoon of avocado into the bottom of a toasted corn cup and top with some ceviche. Repeat with remaining corn cups. Arrange on a serving platter and serve immediately.
SEASONED ROASTED-CORN SALAD CUPS
This is a fresher take on esquites, Mexican street corn cups. Individual cups work well for entertaining, but the corn salad can also be made in a large serving bowl.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Number Of Ingredients 12
Steps:
- Stir together paprika, sugar, thyme, and 1 1/2 teaspoons salt.
- Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese, and lime juice. Season lightly with salt.
- Place 1 tablespoon sour cream in each of eight 1-cup glasses. Sprinkle each with 1/4 teaspoon paprika mixture. Fill each with 3/4 cup corn salad. Top with remaining sour cream and paprika mixture; serve.
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ESQUITES: MEXICAN STREET CORN CUPS | ISABEL EATS
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- Heat a large skillet over medium-high heat. Add butter, fresh corn kernels, and garlic. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl.
- Add mayonnaise, cotija cheese, jalapeno, cilantro, salt, and lime juice. Mix until fully combined. Taste and season with more salt and mayonnaise if desired.
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