Elote En Vaso Recipes
ELOTE EN VASO
Elote is Mexican grilled corn, often served in a cup.
Provided by jlmartin621
Categories Side Dish Vegetables Corn
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
- Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 22.8 g, Cholesterol 42.2 mg, Fat 24.1 g, Fiber 3.1 g, Protein 6.3 g, SaturatedFat 9.3 g, Sodium 263.2 mg, Sugar 3.8 g
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
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- Preheat grill to medium heat. Pull all husks back on corn except 1-2 thin layers, remove end husks. Grill corn about 20 minutes. Remove last layer of husks and grill for a minute or two until corn has charring. Remove from grill and let cool enough to handle.
- Place glass upside down in the middle of a large bowl. Stand corn cob on the upside-down glass, and use a knife to cut kernels off of the cob so that they fall into the bowl (and not all over your counter!). Pour melted butter over corn, mix well. If you didn't use salted butter, lightly salt the corn now.
- In a bowl mix spices and cheese together. In 8 oz cups Layer corn with crema, cheese and spices mixture, cilantro, and a squeeze of lime. Repeat.
- Microwave about 30 seconds, just enough to really warm the serving bowls. Serve immediately.
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