Elotes Mexican Corn Cup Recipes
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
ELOTES (MEXICAN CORN CUP)
They have these in Texas at street vendors. Yummy.
Provided by Cari Bower
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat grill or oven to 350 degrees.
- 2. If cooking on the grill, cook for 15 minutes (still in husks), remove from grill, cool for 5 minutes. Remove husks and cut the corn off the cob, drizzle with lime juice. If using the oven,place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with lime juice
- 3. Place the corn in a medium bowl and add the crema Mexicana. Toss to well combine.
- 4. Divide the corn between four cups. Top each cup with crumbled cotija cheese, a ¼ teaspoon of cayenne pepper and a dash of hot sauce. Serve immediately.
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