Learn how to make elote en vaso with this easy recipe for Mexican street food at its finest. Every time I visit El Paso or Mexico, the craving for elote en vaso steps into high gear. Now when I crave this at home, I can whip it up anytime. I like to make it fancy by serving it in a pretty glass instead of the traditional styrofoam cup; the taste is sweet, crunchy, fiery, and juicy no matter how you serve it. This is a very customizable recipe; feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!

Ingreadient

• 10 ears corn, shucked and kernels removed
• 1 ¼ cups butter
• 2 ½ cups lime juice
• 2 ½ cups crema Mexicana (Mexican cream)
• 1 ¼ teaspoons chili powder, or to taste
• salt to taste
• 1 ¼ cups crumbled cotija cheese
• 10 dashes hot pepper sauce (Optional)
• 10 wedges fresh lime

Direction

1. Place corn kernels 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 the saucepan to dry.
2. Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
3. Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

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