Easy and delicious Elote en Vaso, layers of corn with cojita cheese, hot sauce and Mexican crema. It's a gourmet twist on Mexican street food. This is going to be your new favorite addition to taco Tuesday, I'm telling you. You will love this.
If you are a fan of corn on the cob, frozen corn or any kind of creamed corn you will love Elote en Vaso. It's perfect for quick weeknights or a fun mexican themed party. You can also try this Baja Corn Sauce for another version of a Mexican corn.
What is Elote en Vaso?
Elotes is a favorite traditional corn on the cob. A Mexican street corn with a slathering of mayo, lime, cojita cheese, and spices. Elote en Vaso takes those same creamy spices flavor of corn, lime, cheese and spices and puts it in a cup. Elote en Vaso translated from spanish to english is corn in a cup.
About the ingredients
- Corn on the cob is preferred, but you can use frozen corn too.
- crema mexicana- its found in typically in the cold section by uncooked tortillas and Mexican cheese.
- cotija cheese- you can also find this cheese near the crema. To learn more about Cotija, check out this informative post.
- parmesan cheese
- lime juice- I like to use fresh limes! or you can pre-juice the limes so you have about one half cup lime juice.
- Tapatio hot sauce- look in the Mexican isle of your grocery store for this hot sauce.
How do I cook the corn on the cob?
There are two ways you can cook your fresh corn on the cob.
- grill- 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 a
- boil-In a large stock pot bring water to boil. Shuck your corn and rinse off all husk and strings. Place in boiling water. Boil for 10 minutes and its ready for elote en vaso!
PROTIP: make sure the pan is large enough for the water to submerge the corn. Even though the corn will float, if there is plenty of space in the water it will move around the boiling water and cook itself. You can stir occasionally too.
How to make Elote en Vaso?
Step 1: cut the corn off the cob
Here is an easy trick to help you get that corn off the cob so fast! and with the least mess. Place your corn on an upside down bowl inside a bigger bowl and cut downward. It will catch all your corn!
Step 2: Toss the corn in the butter
Next you will toss your hot corn in melted butter. As you toss the corn in the butter break up the bigger chunks.
Step 3: Mix your cheeses and spices together
I prefer to mix my cheese, chili powder and spices together in a bowl so the flavor is distributed throughout the cup!
I cannot find smoked paprika what do I use?
You can use regular paprika if smoked paprika is hard to find.
Step 4: Layer the Elote en Vaso
The parts are all assembled now we layer the cups together. Are you not so excited for this cheesy goodness!!
- You will need a clean small cup (about 6-8 oz), if making this for an appetizer you can use smaller cups.
- Add corn
- Add your cheese mix right on top of the hot corn
- Drizzle a little mexican crema
- squeeze of lime juice
- a few drops of hot sauce
Step 5: Repeat the layers
You will want to make two layers of this, you can add more if you are using a larger or taller cup.
How to top Elote en Vaso
Top elote en vaso the same as the other layers with crema mexicana, hot sauce but add some chopped cilantro and lime garnishes!
Expert Tips?
If you are using frozen corn you will want to steam the corn first. Depending on if you are serving this hot or room temp you might need to let it slightly cool. Plan on about six cups corn for your recipe.
FAQ's
If you're nervous about the hot sauce I promise a few drops will not make it spicy, just add good flavor. If you want more spice go to town on that hot sauce! IF you really don't want hot sauce, don't add it.
A good serving for one person is about 6-8 oz. That's also about one large corn on the cob. I plan on about 1 cup per serving.
While I prefer Elote en Vaso warm with slightly melty cheese you can serve this dish at room temperature.
Yes! You can layer the corn, crema, cotija cheese together. Cover the cups with a plastic wrap or lid and store in fridge. I would not make it ahead more than a day or two however.
Looking for more corn recipes? Try these!
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Elote en Vaso
Ingredients
- 6 ears of corn
- ¼ cup salted butter melted
- 1 cup Mexican crema
- ½ cup parmesan cheese
- ½ cup cojita cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon tajin
- hot sauce like Tapatio
- 2-3 limea cut into wedges
- cilantro chopped
Instructions
- 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.
- In a bowl mix spices and cheese together. In 8 oz cups Layer corn with crema, cheese and spices mixture, cilantro, and a squeeze of lime. Repeat.
- Microwave about 30 seconds, just enough to really warm the serving bowls. Serve immediately.
Dteal says
Absolutely amazing!!! I used frozen corn to make it easier!!!
Erin V says
Loved all the flavors in just one cup. Making again for mexican themed parties!
Fred says
obsessed with anything corn!