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.
- 1Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
- 2Place 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.
- 3Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.
- 4Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
- 5Top with crumbled cheese.
- 6If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
- 7Serve with a spoon and lime wedges.
- 8Note: This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!
Member recipes are not tested by the CHOW food team.