Indulge in the tantalizing flavors of Mexican street food with this collection of Elotes (Mexican Corn in a Cup) recipes. These delectable dishes capture the essence of authentic Mexican cuisine, offering a harmonious blend of sweet, savory, and spicy notes. The recipes included in this article range from classic Elotes, prepared with grilled corn on the cob slathered in a creamy mixture of mayonnaise, cotija cheese, and chili powder, to creative variations that incorporate unique ingredients and cooking techniques. Whether you're a seasoned home cook or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to guide you in creating this beloved Mexican street food in your own home.
Check out the recipes below so you can choose the best recipe for yourself!
CORN IN A CUP (ELOTE EN VASO)
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. This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!
Provided by Muy Bueno
Categories Appetizers and Snacks Cheese
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
- Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
- Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.
Nutrition Facts : Calories 563.7 calories, Carbohydrate 25.8 g, Cholesterol 159.8 mg, Fat 51.5 g, Fiber 2.9 g, Protein 9 g, SaturatedFat 32.1 g, Sodium 406.1 mg, Sugar 6.1 g
ELOTES (MEXICAN CORN CUP)
They have these in Texas at street vendors. Yummy.
Provided by Cari Bower
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat grill or oven to 350 degrees.
- 2. If cooking on the grill, cook for 15 minutes (still in husks), remove from grill, cool for 5 minutes. Remove husks and cut the corn off the cob, drizzle with lime juice. If using the oven,place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with lime juice
- 3. Place the corn in a medium bowl and add the crema Mexicana. Toss to well combine.
- 4. Divide the corn between four cups. Top each cup with crumbled cotija cheese, a ¼ teaspoon of cayenne pepper and a dash of hot sauce. Serve immediately.
Tips:
- For smoky flavor, roast the corn directly over an open flame or on a grill. If you don't have access to an open flame, you can roast the corn in a preheated oven at 400°F for 20-25 minutes.
- To make the elotes sauce, use fresh, high-quality ingredients. The better the ingredients, the better the sauce will be.
- If you don't have sour cream, you can use plain yogurt or Mexican crema as a substitute.
- If you don't have cotija cheese, you can use Parmesan cheese or crumbled queso fresco as a substitute.
- Elotes are best served immediately after they are made. However, you can make the corn and sauce ahead of time and assemble the elotes just before serving.
Conclusion:
Elotes are a delicious and easy-to-make Mexican street food that is perfect for any occasion. With its smoky corn, creamy sauce, and savory toppings, elotes are sure to be a hit with everyone who tries them. So next time you're looking for a quick and tasty snack or side dish, give elotes a try!
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