Elote en Vaso (a.k.a. Esquites)
This beloved Mexican street corn snack—known as elote en vaso or esquites—is served in a cup with butter, lime, crema, cheese, and chili powder. Quick, easy, and packed with flavor!
Servings: 12 servings
Ingredients
- 10 ears of corn shucked and cut from the cob
- 2 tablespoons butter per serving
- 1/4 cup lime juice per serving
- 1/4 cup crema mexicana per serving
- 2 tablespoons crumbly salty white cheese
- chili powder
- Valentina hot sauce
- lime wedges for garnish
- salt to taste
Instructions
- 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.
Video
Notes
- Frozen corn can be used instead of fresh to save time—no need to thaw before boiling.
- Cotija cheese is traditional, but queso fresco or even Parmesan work in a pinch.
- Crema Mexicana can be swapped with sour cream or mayonnaise, depending on preference.
- For a vegan version, use plant-based butter, vegan crema or sour cream, and dairy-free crumbly cheese.
- To serve a crowd, make a large batch and present it as a Mexican corn salad in a bowl with toppings on the side.
Nutrition
Calories: 99kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 233IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg