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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Elote En Vaso Recipe

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This recipe for Elote En Vaso is from Mama's Kitchen!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 ears corn (or 4 cans of corn)
¼ cup salted butter, melted
1 cup mexican crema
1 cup parmesan cheese
1 cup cojita cheese
Chili powder
Smoked paprika
Hot sauce (I like Tapatio)
1 lime, cut into wedges
cilantro, chopped
Directions:
Directions:
IF USING CORN COBS:
1. Preheat grill to medium heat.

2. Pull all husks back on corn except 1-2 thin layers, remove end husks. Grill corn about 20 minutes. Remove last layer of husks and grill for a minute or two until corn has charring.

3. Remove from grill and let cool enough to handle.

4. Place glass upside down in middle of large bowl. Stand corn cob on the upside down glass, and use a knife to scrape kernels off the cob so that they fall into the bowl (not all over your counter).

IF USING CANNED CORN:
Pour drained corn in bowl.

5. Pour melted butter over corn, mix well.

6. Layer corn with crema, both cheeses, hot sauce, chili powder, smoked paprika, cilantro and a squeeze of lime. Repeat.

7. Microwave about 30 seconds, just enough to really warm the serving bowls. Serve immediately.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Instead, you could make this recipe into "street corn" by grilling or boiling the cobs, smearing with mayonnaise (or plain yogurt) and sprinkling all of the ingredients above over it (except Mexican Crema) YUM!

 

 

 

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