Author Notes: 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. —MuyBueno
ears of corn, shucked and cut from the cob
tablespoons butter, per serving
cup lime juice, per serving
cup crema mexicana, per serving
tablespoons crumbly, salty white cheese (ideally cotija but parmesan is acceptable), per serving
Valentina hot sauce
Lime wedges for garnish
Salt to taste
- Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
- Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.
- Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.
- Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
- Top with crumbled cheese.
- If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
- Serve with a spoon and lime wedges.
- Note: This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!