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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(R) 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!
- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 10
- salt to taste
- 1 1/4 cups butter
- 10 ears corn, shucked and kernels removed
- 2 1/2 cups lime juice
- 2 1/2 cups crema mexicana (mexican cream)
- 1 teaspoon chili powder, or to taste
- 1 1/4 cups crumbled cotija cheese
- 1 dash hot pepper sauce (such as valentina®), or to taste (optional)
- 10 wedges fresh lime
- Carbohydrate 25.8
- Cholesterol 160
- Fat 51.5
- Protein 9
- Sodium 406
- Calories 564 calories;
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.
