Mexican Corn in a Cup

Mexican Street Corn in a cup, holds a special place in my heart. It’s a delightful mix of crunch, creaminess, savory, tanginess, and pure deliciousness! This cup of corn is a burst of traditional Mexican street corn flavors, conveniently served in a cup for easy enjoyment.

Corn in a cup is a beloved Mexican street food. It’s a delightful snack made from cooked fresh corn and served in a cup with assorted toppings, forming a delectable and savory treat.

Mexican corn in a cup goes by different names depending on the region. You might hear it called Esquites, Elote en Vaso, cóctel de elote, or Chaskas.

This simple recipe involves cooking the corn with water and aromatic ingredients to infuse flavor.

After cooking, you’ll serve the corn kernels in cups with the cooking water, cream, sauce, queso fresco, and lime juice. It’s incredibly delicious!

Table of Contents

Ingredients in Mexican Street Corn Cups

What’s wonderful about this recipe is its flexibility. You can opt for simplicity with frozen corn or go all out with fresh corn on the cob for an authentic taste. It’s ultimately your choice!

Corn: Use any type you can find. If fresh corn isn’t in season, frozen or canned will do.

To boil the corn: To enhance the boiled corn’s flavor, include water, onion, cilantro, butter, and salt.

Cream: Crema Mexicana imparts a delightful tanginess, ideal for this recipe. If unavailable, sour cream, Greek yogurt, or crème fraîche can serve as substitutes.

Cheese: I chose queso fresco, but you can also use other cheeses like Cotija, parmesan, or feta for this recipe.

Spicy: I assembled Mexican corn in a cup using chili powder, store-bought hot sauce, and my flavorful salsa macha, which adds a lot of taste. You can use your preferred hot sauce.

Limes: Fresh lime juice adds authenticity to elotes in a cup. Slice wedges and top each cup for presentation.

How To Make Mexican Corn

Take off husks and silk from corn on the cob. Rinse each ear with cold water, then gently dry with a kitchen towel.

Hold the corn cob securely but gently in one hand. With a sharp knife, place the blade at the top of the cob, and then, with care, cut down to remove the kernels. Continue this action until you have gathered all the kernels.

Begin by pouring approximately 6 to 7 cups of water into a sizable saucepan or pot. Afterward, add the onion, cilantro, butter, and a pinch of salt. Proceed to heat until it reaches a boil, then add the corn kernels.

Set the heat to medium and let it cook for about 10 minutes until it’s tender and infused with a delicious flavor.

Take the pan off the heat and let everything cool to room temperature.

Assemble

To prepare Mexican corn cups, start by filling each cup halfway with cooked corn and its cooking water. Then, create a layer with cream, cheese, and hot sauce.

Place additional kernels, without cooking water, until the cup is nearly full. Then, generously garnish with extra crema, cheese, and a dash of chili powder.

Complete by adding a generous squeeze of lime and extra sauce if you like. Give it a good stir to blend everything together, and enjoy your meal!

Top Tips

Use frozen corn: When you can’t find fresh corn or want to simplify making elote en vaso.

Seasoning: The secret to this tasty snack’s flavor is its seasoning. Typically, elote en vaso is seasoned with mayo, crema, cheese, lime juice, and chili powder or Tajin. But you can customize the seasonings to your liking and even enhance it with melted butter for added richness.

Use other aromatics: To enhance the corn’s taste, try fresh herbs or aromatics such as epazote, bay leaves, oregano, black pepper, or garlic.

Mix Well: Before you dig into your elote en vaso, gently stir it with a spoon or fork to savor the delightful blend of creamy goodness from all the ingredients!

How To Serve Mexican Corn in a Cup

You can serve Mexican corn in a cup as a delightful snack at your parties. It’s an ideal choice for a Cinco de Mayo potluck because it’s easy to enjoy while standing.

This dish can be enjoyed hot, warm, or at room temperature. You can even set up a prep station for your guests to assemble their cups themselves.

This incredible recipe is also ideal as a side dish for carne asada, grilled chicken, or as a simple appetizer with chips!

Store & Reheat

You can keep the cooked corn mixture in the fridge for 3-4 days in an airtight container. Be sure to let it cool before storing.

To reheat, put the corn and cooking water in a saucepan. Heat on the stove, stirring until warm.

You can store prepared elote in a cup for 1-2 days. Cover with cling film, refrigerate, and when ready to eat, let it come to room temperature before enjoying.

FAQs

What is elote called when it’s in a cup?

When elote is served in a cup, it’s known as “elote en vaso” or “esquites.

What is the difference between elotes and esquites?

Elotes is grilled Mexican Street Corn on the Cob. Esquites is essentially the same thing, it is the same seasonings and flavors but served with the corn kernels cut from the cob and served in a cup.

Why is corn famous in Mexico?

It’s a vital staple and cultural symbol. From the ancient Olmec civilization, builders of Teotihuacan’s remarkable pyramids near Mexico City, to the Mexica (Aztec), Mesoamerica’s biggest empire before the Spanish arrived, corn’s life cycle deeply intertwined with life.

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