Side Dish | July 19, 2016

Elote en Vaso

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.

An overhead shot of Elote en Vaso in four small bowls with lime wedges

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.

An overhead shot of corn on the cob for making Elote en Vaso

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.

A close up shot Elote en Vaso topped with paprika

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.

A side shot of Elote en Vaso in a white ramekin with a lime wedge and a spoon

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5 from 3 votes
A side shot of elote en vaso with lime wedges
Elote en Vaso
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy and delicious Elote en Vaso (corn in a cup). Layers of corn with cojita cheese, hot sauce and  Mexican crema.

Course: Side Dish
Cuisine: Mexican
Keyword: corn side dish, Mexican corn
Servings: 6 as a side servings
Calories: 2057 kcal
Author: Stephanie
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Layer corn with crema, both cheeses, hot sauce, chili powder, smoked paprika, cilantro, and a squeeze of lime. Repeat.
  4. Microwave about 30 seconds, just enough to really warm the serving bowls. Serve immediately.
Nutrition Facts
Elote en Vaso
Amount Per Serving
Calories 2057 Calories from Fat 1287
% Daily Value*
Total Fat 143g 220%
Saturated Fat 64g 320%
Cholesterol 403mg 134%
Sodium 4579mg 191%
Potassium 1500mg 43%
Total Carbohydrates 113g 38%
Dietary Fiber 10g 40%
Sugars 38g
Protein 97g 194%
Vitamin A 99.3%
Vitamin C 60.7%
Calcium 270.6%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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