Elote In A Cup Recipes

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Steps:

• Heat a grill pan over medium-high heat. Lightly brush the corn with canola oil. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total. Set aside to cool.
• Cut the kernels off of the cob and place into a bowl. Add the cotija cheese, Poblano Crema and cilantro and mix. Season with salt and pepper. Put into 6 individual cups and garnish with additional chopped cilantro.
• Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.

Steps:

• Heat your barbecue grill. Brush the corn with some margarine and then grill until cooked through.
• With a sharp knife, slice the kernels from the cobs into a bowl. Toss the corn with salt and ground cayenne pepper and then place in individual bowls.
• Serve the top of the corn with lemon juice, mayo and grated cheese, for own individual taste.

Steps:

• cook the corn as you would normally, no seasoning.
• take out the sour cream, and hot sauce.
• take out a plastic cup and scoop about 3 tablespoons into the cup, then about 2 tbsp of the sour cream then drop a lot of hot sauce into the corn. repeat for the second cup.
• the reason i don't have exact measurements is because it all depends on your taste.adjust and enjoy!

Steps:

• Prepare a grill for medium-high heat.
• Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
• Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
• Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
• Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.