Elote En Vaso
6 cups
Elote en Vaso is made by layering Mexican corn in a cup along with cream, cheese, and hot sauce. It results in a delicious snack with a combination of flavors that goes from sweet to tangy to slightly spicy!
Equipment
- 6 cups (7-8 ounces size each)
Ingredients
- 6 ears of corn
- ½ small onion
- 1 bunch cilantro
- 3 Tablespoons butter
- 1 ½ teaspoons salt
For serving
- 1 cup Mexican crema (or sour cream)
- 1 cup queso fresco (read notes)
- chili powder (as needed)
- hot sauce (as needed)
- 3-4 limes (cut into wedges)
Instructions
- Remove the husks and silk from the corn on the cob. Wash each ear under cold water and pat dry it with a kitchen towel.
- Add about 6-7 cups of water in a large saucepan or pot.
- Add onion, cilantro, butter, and salt. Bring to a boil and then add the corn kernels.
- Turn the heat to medium and cook for 8-10 minutes or until corn is tender and nicely flavored.
- Remove the pan from the stove and allow the mixture to reach room temperature.
Assemble the cups
- Add corn kernels and a little bit of the cooking water to fill about half of the cup.
- Make a layer of cream, cheese, and hot sauce.
- Add more kernels (but without cooking water) filling the cup almost to the top, and top with more crema, cheese, and a sprinkle of chili powder.
- Repeat until you make all 6 cups and serve with a spoon and a lime wedge on top.
Notes
- Other types of cheese work for this recipe too, such as Cotija, parmesan, or feta cheese.
- You can use other aromatics to give flavor to the corn, think of garlic, bay leaves, oregano, or epazote.
Nutrition Information
Serving: 1 cup | Calories: 261kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 956mg | Potassium: 286mg | Fiber: 2g | Sugar: 8g | Vitamin A: 774IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 1mg