Elote En Vaso Recipe

Name: Taconetas Elote En Vaso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups fresh white or yellow corn kernels (cut from cob) or thawed frozen corn; 2 tbs vegetable oil or unsalted butter; 1 cup mayonnaise; 1 tbs Mexican crema or sour cream; 2 tbs fresh lime juice; 1 tsp garlic (minced); 1 cup cotija cheese (crumbled); 1.5 tsp chile powder (e.g., ancho or chile piquin) plus more for garnish; 0.5 tsp smoked paprika (optional, for depth); 2 tbs fresh cilantro (finely chopped, optional); 1 tsp kosher salt (or to taste); 0.25 tsp freshly ground black pepper; 2 to taste extra lime wedges (for serving)

Inspired by Taconeta

Time30m

Serves6

Mexican white corn served in a cup with lime mayo, cotija, and chile powder.

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Ingredients

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Elote en Vaso (Cup Corn)

4 cups fresh white or yellow corn kernels (cut from cob) or thawed frozen corn

2 tbs vegetable oil or unsalted butter

1 cup Mayonnaise

1 tbs Mexican crema or sour cream

2 tbs Fresh lime juice

1 tsp Garlic (minced)

1 cup Cotija cheese (crumbled)

1 1/2 tsp chile powder (e.g., ancho or chile piquin) plus more for garnish

1/2 tsp smoked paprika (optional, for depth)

2 tbs fresh cilantro (finely chopped, optional)

1 tsp kosher salt (or to taste)

1/4 tsp freshly ground black pepper

2 to taste extra lime wedges (for serving)

Method

Elote en Vaso (Cup Corn)

Prepare corn

If using fresh corn: remove husks and silk, then use a sharp knife to cut kernels from the cobs into a large bowl. If using frozen corn: thaw fully and drain any excess liquid. Pat dry with paper towels to remove excess moisture.

Cook corn

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil or butter and let it shimmer/melt. Add the corn in an even layer. Cook, stirring occasionally, until the corn develops some golden brown char spots and is tender, about 6–8 minutes. Reduce heat if browning too quickly. Season with 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper while cooking.

Make lime-mayo sauce

While corn cooks, in a medium bowl whisk together 1 cup mayonnaise, 1 tablespoon Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon chile powder (from the measured 1.5 tsp), and the optional 1/2 teaspoon smoked paprika. Taste and adjust salt (additional up to remaining 1/4 teaspoon) and lime as desired. The sauce should be smooth, tangy, and slightly spicy.

Combine corn and sauce

Transfer the hot corn into the bowl with the lime-mayo sauce. Toss thoroughly so each kernel is coated. While warm, the corn will absorb flavor and the sauce will thin slightly for an even coating.

Assemble in cups

Divide the sauced corn evenly into 6 individual serving cups (about 2/3 to 3/4 cup corn per cup). Sprinkle each portion with crumbled cotija cheese: reserve about 1/3 cup cotija to finish later and use the remainder to mix in, aiming for roughly 1 to 1.5 tablespoons cotija mixed per cup.

Garnish

Finish each cup with a light dusting of chile powder (use the remaining 1 tsp chile powder) and a pinch of smoked paprika if using. Sprinkle reserved cotija on top, add a small spoonful of chopped cilantro if desired, and serve with a lime wedge on the side for squeezing.

Serve

Serve immediately while corn is warm. Provide small spoons or forks. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet and add a splash of lime juice to refresh before serving.