Elote en Vaso (Corn in a Cup)

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.

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Elote en Vaso (Corn in a Cup)

Yield: 12 servings

Ingredients:

10 ears of corn, shucked and cut from the cob

2 tablespoons butter, per serving

1/4 cup lime juice, per serving

1/4 cup crema mexicana, per serving

2 tablespoons crumbly, salty white cheese (ideally cotija but parmesan is acceptable), per serving

Chili powder

Valentina hot sauce

Lime wedges for garnish

Salt to taste

Directions:

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!

Photography by Jeanine Thurston

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20 Responses to “Elote en Vaso (Corn in a Cup)”

  1. 1
    Sandy Peterson — September 19, 2010 @ 10:39 pm

    What is crema mexicana? Is this the same as Nestle’s Cream?

  2. 2
    muybuenocookbook — September 20, 2010 @ 12:52 am

    Hi Sandy,

    You can substitute with Sour Cream :) ENJOY!

  3. 3
    jeanine — September 20, 2010 @ 1:13 am

    I always have crema mexicana at home, but I have substituted by mixing sour cream with some heavy cream – tastes almost the same as crema!

    • muybuenocookbook replied: — September 20th, 2010 @ 1:51 am

      Great idea Jeanine! I NEVER thought about that. Crema Mexican is readily available at the grocery store, so I usually go that route or use sour cream. Either way its soooo yummy!

    • muybuenocookbook replied: — September 24th, 2010 @ 4:46 pm

      Jeanine: Just read that is the PERFECT substitute! 1 cup sour cream and 1 cup heavy cream with some salt ;)

  4. 4
    Cooking in Mexico — September 20, 2010 @ 5:46 pm

    This is a very attractive presentation of a common street food seen year ’round in Mexico. My only complaint is that it is so hard to find corn tender enough to chew, corn that is not so tough. The corn I encounter on the streets here I categorize as “feed” corn, which is the same strain grown for masa. I love sweet corn, and it is one of the food favorites that I miss most, living in Mexico. Regretfully, true sweet corn is not grown here.

    • muybuenocookbook replied: — September 20th, 2010 @ 6:02 pm

      That reminds me of a funny story…My German uncle (Wolfgang) did not use to eat corn because he said it was for the pigs. I’m guessing “sweet corn” is an American/Mexican border treat? Now my uncle has grown to LOVE corn, but who wouldn’t when cooked Mexican-style by his beautiful Mexican wife ;)

  5. 5
    Cynthia Molinar — September 23, 2010 @ 11:58 pm

    Hi, we tried this recipe today. Jackie LOVED!!!!! it. She loved it so much she asked if we could have it for dinner every night. I had bought three ears of sweet corn for me and her, but it was not enough.She wanted more. We had a couple of cans of corn and she asked me to make it for her again with the canned corn. It was still good, but not as good as with the fresh sweet corn. Thanks for the recipe. It was super easy and tasted DELCIOSO!!!!

    • muybuenocookbook replied: — September 24th, 2010 @ 5:17 am

      Oh very cool! Sooooo glad you ALL loved it! It is super easy and so yummy!

  6. 6
    Hayley Renk — September 27, 2010 @ 1:56 am

    Fantastic blog! I actually love how it is easy on my eyes as well as the information are well written. I am wondering how I can be notified whenever a new post has been made. I have subscribed to your rss feed which should do the trick! Have a nice day!

    • muybuenocookbook replied: — September 28th, 2010 @ 3:21 am

      Thank you sooo much! Be sure to sign up for our email list! Thanks for finding Muy Bueno!

  7. 7
    weight — September 27, 2010 @ 7:42 pm

    yeah my dad will like this

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  9. 8
    Andrea Fuentes — December 9, 2010 @ 6:21 pm

    This are not the classical ones you get in Mexico, which are called esquites and are cooked pretty different from this.

  10. 9
    Maggie @ Vittles and Bits — February 2, 2011 @ 11:59 am

    Oh WOW this sounds amazing! After eating a creamed corn-type dish at a wonderful Mexican restaurant, I have been looking for a recipe like this for a long time – thank you for sharing!

    • muybuenocookbook replied: — February 2nd, 2011 @ 2:29 pm

      I’m glad you found our recipe and hope you’ll stay a while. Thanks for commenting and we look forward to hearing from you soon. Please keep us posted on the recipe! We all LOVE it and I know you will too!

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  12. 10
    Claudia Hernandez — June 1, 2013 @ 10:44 pm

    Family loved the recipe! Thank you for sharing. By the way where did you buy your apron it’s so cute! Just bought your cookbook and will receive it on Wednesday. :)

    • Muy Bueno replied: — June 5th, 2013 @ 7:58 pm

      Thank you for buying our cookbook Claudia. We truly appreciate it ;)

      Glad to hear you liked our corn in a cup recipe. As far as the apron I think it was from TJ Max.

      When you have a chance we’d love to have you write a customer review on amazon.

      Thank you!

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