Mexican Street Corn in a Cup | Elote | Elote in a Cup | Dorm Friendly
How to make Mexican street corn in a cup. Also known as Elote in a cup or Elote en vaso. So delicious and easy to make. Also perfect for students. It's dorm friendly and can easily be made in the microwave. Be sure to share this link with friends and hit the like button.
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✦ INGREDIENTS:
-3 tbsp butter
- 1/4 cup water
- Roasted or 1 bag Frozen Corn
- salt/pepper to taste
- styrofoam cup
- 1 tbsp mayonaise
- 1 tbsp Mexican Crema (table cream)
- 1 tbsp liquid squeezable butter
- 1 tbsp Cotija mexican cheese
- Red chili powder
✤2nd layer:
-1 tbsp crema
- 1 tbsp squeezable margarine or butter
- cotija cheese
- red chili powder
- rotel cayan hot sauce
- lime squeezed
✅ Watch video for instructions
✦PRODUCT LINKS:✦
►Knife Set:
►Tupperware set:
►Styrofoam 16 oz. cups:
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MEXICAN STREET CORN/ELOTE MEXICANO: Delicious, Easy Recipe that makes the perfect BBQ Side Dish
This easy recipe for Mexican Street Corn (or Elóte Mexicano in Spanish) is a mouthful of fresh, delicious flavors. If you've never tried it before, now's the perfect time, while fresh corn is in season. Mexican Street Corn is fresh corn on the cob made so much better! It's creamy, it's cheesy, it's got a kick of spice, (thanks to a light sprinkling of chile powder or Tajin). And if you really want to turn it up a notch, squeeze some fresh lime juice on top and savor the freshness! One bite and you'll understand why elóte is such a popular treat in Mexico. You can eat it on its own, or it makes the perfect BBQ side dish. Here is how to make Mexican Street Corn:
Mexican Street Corn/Elóte Mexicano Recipe
You will need:
corn on the cob, husks and silk removed, bottoms cut flat
2 cups crumbled cotija cheese (one 9oz. container is enough for 8 ears of corn. If you only find cotija in block form, it grates & crumbles easily.)
1/2 cup mayonnaise
melted butter
1/2 tsp.salt
chile powder, paprika, or Tajin to taste
heavy duty wooden skewers
*Amounts will vary based desired number ears of corn
Optional:
sour cream can be added to mayonnaise
chives or cilantro chopped finely can be added to cotija cheese
fresh squeezed lime juice gives the corn a wonderful fresh taste
Directions:
Bring 2 quarts water to boil in large saucepan. Add approx. 1/2 teaspoon salt to boiling water. Place ears of corn in water, cover and let cook 30 minutes. When done, insert wood skewers into the bottom of the corn cobs, being careful not to burn yourself. (I use a kitchen towel to hold the corn in place while inserting the skewers.) Brush melted butter over corn, covering every kernel. Then use spatula to slather on mayonnaise. This, too, should cover entire corn on the cob. Sprinkle cotija cheese all over. Then give it a light dusting of chile powder, paprika or Tajin, and enjoy!
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Mexican Style Corn In The Cup! Elote En Vaso | Easy Recipe #ValerieIRL
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How To Make Mexican Street Corn | Delicious Elote Recipe #MrMakeItHappen #GrilledCorn
Elote (or Mexican Street Corn) is one of my favorite dishes on the planet. When it's in front of me, I struggle to stop eating it lol. You guys have to give this one a try! Let's #MakeItHappen
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Shopping List:
Corn on the cob
4 tbsps melted butter
1/4 cup mayo
1/4 cup sour cream
1 package Cotija cheese
tajin or chili powder
1/4 cup cilantro
2 limes
All-Purpose Seasoning
1 tsp garlic
1 tsp white sugar
Directions:
Preheat oven or Grill to 400 degrees. Clean corn and brush with oil or melted butter. Season with salt, pepper, garlic, onion powder. Grill or bake for 10-15 minutes or until tender. If using the oven, place corn under the broiler for a few minutes to get some char.
Mix together the mayo, sour cream, lime juice, sugar, garlic, and season to taste. In a separate bowl, break apart the Cotija cheese and add some lime zest. Brush mayo mixture onto the corn and then spoon on the cheese. Top with Tajin or Chili powder and serve.
Mexican-Style Street Corn
Here is what you'll need!
Mexican-Style Street Corn
Serves 3
INGREDIENTS
3 ears of corn, hulled
3 wooden skewers
¼ cup melted butter
½ cup mayo
2 cups cotija cheese
3 teaspoons chili powder
PREPARATION
Boil the corn for about 5 minutes.
Push a skewer through the middle of each ear of corn.
Drain, then brush them evenly with the melted butter.
Spread a bit of mayo all over each ear of corn.
Scoop the cotija cheese generously on the corn, making sure it covers all sides.
Sprinkle a little bit of the chili powder evenly across the corn.
Serve!
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Elote Corn Dip | Mexican Street Style Corn Dip | Jenny Martinez
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