Elotes Mexican Corn In A Cup Recipes

CORN IN A CUP (ELOTE EN VASO)

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.

SKILLET ELOTE (MEXICAN STREET CORN)

Steps:

• Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
• Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
• Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

ELOTES (MEXICAN CORN IN A CUP)

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.

ELOTES (MEXICAN CORN CUP)

Steps:

• 1. Preheat grill or oven to 350 degrees.
• 2. If cooking on the grill, cook for 15 minutes (still in husks), remove from grill, cool for 5 minutes. Remove husks and cut the corn off the cob, drizzle with lime juice. If using the oven,place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with lime juice
• 3. Place the corn in a medium bowl and add the crema Mexicana. Toss to well combine.
• 4. Divide the corn between four cups. Top each cup with crumbled cotija cheese, a ¼ teaspoon of cayenne pepper and a dash of hot sauce. Serve immediately.

ESQUITES

Steps:

• Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).
• Season with black pepper and a little salt and divide among 4 cups.
• To each cup add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.
• Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.

MEXICAN CORN ELOTé |AIR FRYER CORN RECIPE

Steps:

• You will need an air fryer basket with relatively small holes in the basket. If your air fryer has a grid-shaped basket, you may need to make this in a heatproof pan that fits inside the air fryer basket.
• Place frozen corn in the bottom of the air fryer basket. Spray with oil.
• Set fryer to 350°F for 10 minutes. At the end of the cook time, pour the corn into a serving bowl. Add butter and mix well until the butter has melted.
• Mix in sour cream, mayonnaise, shredded cheese, lemon juice, and chili powder, and serve.