Elote In A Cup Recipes

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CORN IN A CUP (ELOTE EN VASO)



Corn in a Cup (Elote en Vaso) image

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

10 ears corn, shucked and kernels removed
1 ¼ cups butter
2 ½ cups lime juice
2 ½ cups crema Mexicana (Mexican cream)
1 teaspoon chili powder, or to taste
salt to taste
1 ¼ cups crumbled cotija cheese
1 dash hot pepper sauce (such as Valentina®), or to taste
10 wedges fresh lime

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 IN A CUP)



Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste

Steps:

  • Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

CUP A'ELOTES



Cup a'Elotes image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 35m

Yield 6 cups

Number Of Ingredients 11

8 ears corn, husks and silks removed
Canola oil, for brushing
1 cup crumbled cotija cheese
1 cup Poblano Crema, recipe follows
1/4 cup fresh cilantro leaves, chopped, plus additional for garnish
Kosher salt and freshly ground black pepper
6 poblanos, charred on a grill or roasted in an oven until blackened
1 1/2 cups Mexican crema
1 1/2 teaspoons agave nectar
Juice from 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill pan over medium-high heat. Lightly brush the corn with canola oil. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total. Set aside to cool.
  • Cut the kernels off of the cob and place into a bowl. Add the cotija cheese, Poblano Crema and cilantro and mix. Season with salt and pepper. Put into 6 individual cups and garnish with additional chopped cilantro.
  • Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.

AUTHENTIC MEXICAN ESQUITE - ELOTES IN A CUP -



Authentic Mexican Esquite - Elotes in a Cup - image

Make and share this Authentic Mexican Esquite - Elotes in a Cup - recipe from Food.com.

Provided by pink cook

Categories     Corn

Time 40m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 6

2 corn on the cob, cleaned
4 tablespoons light mayonnaise
2 tablespoons grated monterey jack cheese
1 lime, cut into quarters
salt
ground cayenne pepper

Steps:

  • Heat your barbecue grill. Brush the corn with some margarine and then grill until cooked through.
  • With a sharp knife, slice the kernels from the cobs into a bowl. Toss the corn with salt and ground cayenne pepper and then place in individual bowls.
  • Serve the top of the corn with lemon juice, mayo and grated cheese, for own individual taste.

Nutrition Facts : Calories 258, Fat 13, SaturatedFat 3, Cholesterol 16.5, Sodium 282.4, Carbohydrate 35.5, Fiber 4.5, Sugar 6.6, Protein 6.2

ELOTE- IN A CUP



Elote- in a Cup image

Make and share this Elote- in a Cup recipe from Food.com.

Provided by Mayasha

Categories     Low Protein

Time 7m

Yield 3 plastic cups, 2 serving(s)

Number Of Ingredients 3

15 1/4 ounces whole kernel corn
8 ounces simply kraft sour cream
12 ounces Frank's red hot sauce

Steps:

  • cook the corn as you would normally, no seasoning.
  • take out the sour cream, and hot sauce.
  • take out a plastic cup and scoop about 3 tablespoons into the cup, then about 2 tbsp of the sour cream then drop a lot of hot sauce into the corn. repeat for the second cup.
  • the reason i don't have exact measurements is because it all depends on your taste.adjust and enjoy!

Nutrition Facts : Calories 431.7, Fat 26.5, SaturatedFat 14.2, Cholesterol 62.2, Sodium 5285.8, Carbohydrate 48.2, Fiber 5, Sugar 11.7, Protein 9.2

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