Elote en Vaso (a.k.a. Esquites)
Serves 12
3 mins prep
5 mins cook
8 mins total
This is Mexico’s finest street dish, often sold in styrofoam cups.
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Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.
Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.
Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
Top with crumbled cheese.
If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
Serve with a spoon and lime wedges.
