This is Mexico's finest street dish, often sold in styrofoam cups. Growing up in the border city of El Paso, I saw elote en vaso sold at street corners, bazaars, and festivals. When I moved away from home I craved these steaming corn kernels drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste.
Recipe reprinted from Muy Bueno courtesy of Hippocrene Books, Inc, 2013.
|10 ears corn||salt, to taste|
|3 sticks salted butter||Hot sauce (optional; recommended Valentina Mexican Hot Sauce)|
|3 cups lime juice||12 ounces crumbly, salty white cheese (ideally cotija but parmesan is acceptable)|
|3 cups crema Mexicana or sour cream||lime wedges for garnish|
|Chili powder, to taste|
Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife. Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for 2 to 3 minutes, then drain. Turn off the heat and return corn to saucepan.
For each serving: Put 3/4 cup of corn in a glass. Add 2 tablespoons of butter and stir to melt the butter. Mix in ¼ cup lime juice and ¼ cup crema. Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. If you like spicy then add a few drops of some hot sauce for that extra kick of heat. Mix well. Top with 2 tablespoons crumbled cheese.
Serve with a spoon and lime wedges.
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