Elote en Vaso (Esquites - Mexican Street Corn Cup)
A recipe from Mexico.
🇲🇽 MexicostreetSnackcornvegetarianglutenFreenutFreesoyFreeeggFree
Nutrition (per serving)
350Calories
12 gProtein
15 gSugar
800 mgSalt
Ingredients
- from 6 ears Fresh corn kernels
- 2 tbsp Butter or lard
- optional Epazote sprig
- generous dollop Mayonnaise
- drizzle Crema mexicana
- crumbled Cotija or queso fresco
- to taste Chile powder (tajín or pico de gallo)
- squeeze Lime juice
- to taste Salt
Method
- Cut fresh corn kernels off cob carefully.
- Heat butter/lard in large skillet, add corn and epazote, sauté over medium-high 10-15 minutes until lightly charred and tender.
- Remove epazote, season with salt.
- Spoon hot corn into cups.
- Top generously with mayo, crema, crumbled cheese.
- Dust heavily with chile powder.
- Squeeze fresh lime over.
- Mix before eating – ultimate Mexico City street corn in portable form.
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