Corn in a Cup (Elote En Vaso)

Name: Corn in a Cup (Elote En Vaso)
Prep time: 15 min
Cook time: 5 min
Yield: 10
Ingredients: 10 ears corn, shucked and kernels removed; 1 1/4 cups butter; 2 1/2 cups lime juice; 2 1/2 cups crema Mexicana (Mexican cream); 1 teaspoon chili powder, or to taste; salt 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

⏱️ Ready in 20 min 🥄 Prep 15 min 🔥 Cook 5 min 👥 10 servings 👁️ 15 views

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!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 15 min

Cook 5 min

Serves 10

Difficulty Medium

🛒 Ingredients

10 ears corn, shucked and kernels removed

1 1/4 cups butter

2 1/2 cups lime juice

2 1/2 cups crema Mexicana (Mexican cream)

1 teaspoon chili powder, or to taste

salt 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

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 564

% Daily Value*

Total Fat 51.5g 66%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 406mg 18%

Total Carbohydrate 25.8g 9%

Dietary Fiber 2.9g 10%

Total Sugars 6.1g

Protein 9g 18%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.