Elote Cups
Deconstructed Mexican street corn with mayo, cotija, lime, and chili in easy-to-eat portions
- 4 earscorn(or 3 cups frozen, thawed)
- 2 tbspbutter
- 0.5 cupmayonnaise
- 0.5 cupcotija cheese(crumbled)
- 2 tbspfresh cilantro(chopped)
- 1 tspchili powder(or Tajín)
- 2limes(cut into wedges)
Corn can be charred ahead and reheated. Assemble cups just before serving for best texture.
- 1Cut corn kernels from cobs
- 2Melt butter in large skillet over high heat
- 3Add corn and cook, stirring occasionally, until slightly charred, 5-6 minutes
- 4Season with salt and remove from heat
- 5Divide warm corn among small cups or bowls
- 6Dollop mayonnaise over each portion
- 7Sprinkle with cotija, cilantro, and chili powder
- 8Serve with lime wedges for squeezing
Charring the corn is essential - it adds smoky sweetness. Use Mexican crema instead of mayo for more authentic flavor. Tajín (chili-lime seasoning) is the traditional finishing touch. Cotija is a dry, salty cheese similar to feta - don't substitute softer cheeses.
Elote, Mexican street corn, has been sold by vendors throughout Mexico for generations. The traditional version is served on a stick, slathered with mayo and crema, rolled in cotija cheese, and dusted with chili. Esquites, the off-the-cob cup version, is found throughout Mexico and has become a popular format for American entertaining.