Mexican Corn In A Cup Elote En Vaso Recipes

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ELOTE EN VASO



Elote en Vaso image

Elote is Mexican grilled corn, often served in a cup.

Provided by jlmartin621

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup mayonnaise
5 ears fresh corn
2 tablespoons heavy cream
2 tablespoons butter, softened
2 teaspoons fresh lime juice
1 ½ teaspoons Southwestern ancho chile seasoning (such as Penzeys Arizona Dreaming)
⅛ teaspoon cayenne pepper, or more to taste
⅓ cup crumbled Cotija cheese

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
  • Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 22.8 g, Cholesterol 42.2 mg, Fat 24.1 g, Fiber 3.1 g, Protein 6.3 g, SaturatedFat 9.3 g, Sodium 263.2 mg, Sugar 3.8 g

MEXICAN CORN IN A CUP (ELOTE EN VASO)



Mexican Corn in a Cup (Elote en Vaso) image

Mexican corn in a cup is a delightful combination of crunchy caramelized corn kernels sautéed in butter and garlic and dressed with a creamy, slightly tangy sauce with flourishes of lime, cilantro, chili pepper and cotija cheese. Purely a dreamy corn salad in a cup.

Provided by Marilyn

Categories     Appetizer

Number Of Ingredients 12

2 tablespoons butter
2 cloves garlic, minced (2 teaspoons minced garlic)
3 cups corn kernels (4 ears of corn or 16 ounces frozen corn)
1/2 red onion, minced (divided)
1/2 cup chopped fresh cilantro (about 1/2 of a bunch, divided)
1 jalapeño, seeds removed, finely chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon chili powder (approximately)
Kosher salt
1/3 cup crumbled cotija cheese (or more to taste)
2 limes

Steps:

  • In a large skillet over medium heat, add the butter and heat until melted and bubbly.
  • Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the corn and cook, stirring often, for 5 to 8 minutes or until caramelized and slightly charred in spots.
  • Using a slotted spoon, transfer the corn to a large bowl. Set aside.
  • Reserve about 2 tablespoons each of the red onion and the cilantro. Stir the remainder of the red onion and cilantro, and the jalapeños into the corn.
  • In a medium bowl, combine the mayonnaise, sour cream, cumin, paprika, salt and white pepper.
  • Stir the mayonnaise mixture into the corn, mixing well. Stir in the cotija cheese and 2 tablespoons of the lime juice until just combined. Add more lime juice to taste, if desired. Cut the remaining limes into wedges.
  • Spoon mixture into cups. Garnish with reserved red onions and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 246 kcal, Carbohydrate 24 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, TransFat 0.2 g, Cholesterol 33 mg, Sodium 497 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving

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