Easy and delicious Elote en Vaso, layers of corn with cojita cheese, hot sauce and Mexican crema. Tacos are life. Especially here at OhSo, I don’t believe we’ve met a taco we didn’t like.
Velvet Taco is one of my favorite taco joints here in Dallas (shrimp and grits taco is next on my list of things to recreate). One of my friends introduced me to their elote. Many of you may have had elote, or corn on the cob with all the traditional Mexican slathering of mayo, lime, cheese, spices.
I can’t do the mayo, so I was super stoked they didn’t use that, AND! and they put it all in a cup for you. I had to ask my Mexican friend what to call this post, because I’ve seen it elote (corn on the cob), elotes (corns), and elote en vaso (corn in a cup). She confirmed that to be legit, it’s elote en vaso. Too legit, y’all. Too. Legit.
I literally ate this four days in a row, including the first day TWICE because we went to get gas station tacos at 11pm and they were serving elote en vaso, so you know I had to. It’s my new favorite side dish, and will be my go-to for anything Mexican.
How To Make Elote En Vaso
Grill some corn, cut it off the cob, and melt some butter over it. Layer will all sorts of crema (tangy, ultra-creamy Mexican sour cream), parmesan cheese, cojita (my favorite Mexican cheese–perfectly salty), hot sauce (I use Tapatio on everything), chili powder and smoked paprika. Repeat.
Top with cilantro and all the squeezes of a lime, and dig in. I really like to give it all a short nuke in the microwave after assembling it so it melts and oozes together, giving you the creamiest corn with the best burst of flavor. Cheers, Mexico.
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Easy and delicious Elote en Vaso (corn in a cup). Layers of corn with cojita cheese, hot sauce and Mexican crema.
- 5 ears of corn
- 1/4 c salted butter melted
- 1 c Mexican crema
- 1 c parmesan cheese
- 1 c cojita cheese
- chili powder
- smoked paprika
- hot sauce like Tapatio
- 1 lime cut into wedges
- cilantro chopped
- Preheat grill to medium heat. Pull all husks back on corn except 1-2 thin layers, remove end husks. Grill corn about 20 minutes. Remove last layer of husks and grill for a minute or two until corn has charring. Remove from grill and let cool enough to handle.
- Place glass upside down in the middle of a large bowl. Stand corn cob on the upside-down glass, and use a knife to cut kernels off of the cob so that they fall into the bowl (and not all over your counter!). Pour melted butter over corn, mix well. If you didn't use salted butter, lightly salt the corn now.
- Layer corn with crema, both cheeses, hot sauce, chili powder, smoked paprika, cilantro, and a squeeze of lime. Repeat.
- Microwave about 30 seconds, just enough to really warm the serving bowls. Serve immediately.