This recipe for Sonoran Mexican street corn cups is inspired by Elote en Vaso which is sold by local street vendors and snack shops. Pan fried corn kernels are tossed in a creamy, cheesy sauce seasoned with chile and lime. In a pinch you can use frozen corn kernels, preferably Trader Joe’s Roasted Corn. Just rinse them under cold water for a couple of minutes to defrost, then drain. Be sure to use evaporated milk and not sweetened condensed milk. The two are easy to confuse. This dish is very rich, a little goes a long way. I served this in two-ounce plastic cups from the dollar store.
Servings: 10 servings
Corn kernels are cut from the cob, pan fried in butter before being tossed with mayo and evaporated milk, seasoned with chile and lime and served in cups.
Ingredients
- Kernels from 8 ears of fresh corn about 4 cups
- 2 tablespoons butter
- 1 five-ounce can evaporated milk
- juice from two large limes
- 1/2 cup good quality mayonnaise like Dukes or Hellmann’s
- 1/2 cup grated cotija cheese divided
- Salt and pepper to taste
For Serving
- 1/4 cup chopped fresh or freeze dried chives for garnish
- Tajin or other chile-lime spice blend, for garnish
Instructions
- Melt the butter in a heavy-bottomed skillet, such as cast-iron, over high heat. Sauté the corn kernels in the butter until they are soft and starting to brown, about 2-3 minutes. You might have to do this in two or three batches. Salt and pepper the corn to taste. Transfer to a large mixing bowl and let cool to room temperature.
- Add the lime juice, mayonnaise, evaporated milk and half of the cotija cheese to corn. Stir to combine. Taste and add more salt if necessary.
- Transfer to individual serving cups and top with a generous portion of cotija cheese. Garnish with chives, and a sprinkling of Tajin.
Notes
In a pinch you can use frozen corn kernels, preferably Trader Joe’s Roasted Corn. Just rinse them under cold water for a couple of minutes to defrost, then drain. Be sure to use evaporated milk and not sweetened condensed milk. The two are easy to confuse.
This dish is very rich, a little goes a long way. I served this in two-ounce plastic cups that I got at the dollar store.
Here's how to cut corn from cob.
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