Elote En Vaso (Corn In A Cup)
By: Yvette Marquez
Published: Monday, September 20, 2010 - 11:41am

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

Preparation

1 Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife. 2 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. 3 Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema. 4 Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well. 5 Top with crumbled cheese. 6 If you like spicy then add a few drops of some hot sauce for that extra kick of heat. 7 Serve with a spoon and lime wedges. 8 Note: This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!

Comments:
Yvette Marquez

Photography by Jeanine Thurston
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