Elote en vaso: guía para disfrutar de un tentempié lleno de sabor

Ingredientes

• 1 cup water
• 2 tablespoons sugar
• 1 pound frozen whole-kernel corn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon sriracha (or to taste)
• Kosher salt (to taste)
• Lime salt (optional)
• 1/2 cup crumbled cotija cheese or queso fresco (depending on availability and preference)
• 1/4 cup cilantro (fresh, chopped)
• Chili powder (for sprinkling)
• Lime wedges (for serving)

Preparación

1. 1

   --- Step 1: Cook the Corn ---

2. 2

   Start by bringing 1 cup of water and 2 tablespoons of sugar to a boil in a medium saucepan. This will help bring out the sweetness of the corn. Once the water is boiling, add the frozen whole-kernel corn and cover the pan. Let it simmer for about 3-5 minutes until the corn is tender and heated through.

3. 3

   --- Step 2: Mix the Creamy Sauce ---

4. 4

   While the corn is cooking, grab a small bowl and mix together the mayonnaise, sour cream, sriracha, and a pinch of kosher salt. The sriracha will add a subtle heat, but feel free to adjust the amount based on how spicy you like your food. If you’re using lime salt, you can add that here as well for an extra zesty kick.

5. 5

   --- Step 3: Drain and Cool the Corn ---

6. 6

   Once the corn is done, drain it well and return it to the pan. Allow it to cool for about 3 minutes. This gives the corn a chance to lose some of its heat while still being warm when it’s mixed with the creamy sauce.

7. 7

   --- Step 4: Combine the Corn and Sauce ---

8. 8

   Once the corn is slightly cooled, pour the creamy sriracha-mayo sauce over the corn and stir everything together until it’s well combined. The creamy sauce should coat each kernel perfectly, giving the corn a rich, flavorful base.

9. 9

   --- Step 5: Assemble the Cups ---

10. 10

    Now comes the fun part—serving! Divide the corn mixture into 4 individual cups. You can use small plastic cups or any small bowls you have on hand. This is a great way to make the dish more portable and easier to serve, especially if you’re hosting a party or picnic.

11. 11

    --- Step 6: Add the Toppings ---

12. 12

    Top each cup with crumbled cotija cheese (or queso fresco), a sprinkle of chili powder, a few sprigs of chopped cilantro, and a lime wedge on the side. The cheese adds a salty depth, the chili powder brings a smoky heat, and the lime wedge provides the perfect tangy finish.

13. 13

    --- Step 7: Serve and Enjoy ---

14. 14

    Your Elote in a Cup is now ready to be enjoyed! Serve it immediately while it’s still warm, and watch it disappear in no time.