Elote en Vaso (a.k.a. Esquites)
User Reviews
5
Elote en Vaso (a.k.a. Esquites)
Description
Esquites are made by cutting corn kernels from fresh ears and boiling them briefly in salted water to tenderize while maintaining a slight bite. The hot corn is then mixed with butter to melt and coats the kernels, followed by lime juice and crema mexicana for brightness and creaminess. A generous sprinkle of chili powder adds smoky spice, and crumbled salty white cheese provides savory balance. Optional hot sauce boosts the heat for an extra kick. Lime wedges garnish the cup for squeezing fresh juice.
The dish combines warm tender corn with creamy, tangy, and spicy layers that create a complex flavor profile and a comforting texture. The interplay of smooth crema and crumbly cheese with the spicy chili powder complements the natural sweetness of corn. This preparation captures famous Mexican street corn flavors in a portable cup.
Esquites are often served as snacks or appetizers and pair well with casual meals or as a side dish to grilled meats and other Mexican fare. The recipe encourages adjusting proportions of lime, crema, cheese, and spices for personal taste, allowing flexibility in presentation.
Using Cotija cheese is traditional, but Parmesan offers a suitable substitute. Fresh lime juice and crema should be added to warm corn for optimal melding of flavors. The chili powder quantity can be varied for milder or spicier preference. Hot sauce is optional for additional heat.
Ingredients
- 10 corn shucked and cut from the cob, ears
- 2 tablespoons butter per serving
- 1/4 cup lime juice per serving
- 1/4 cup crema mexicana per serving
- 2 tablespoons white cheese crumbly and salty
- chili powder
- hot sauce Valentina
- lime wedges for garnish
- salt to taste
Instructions
- Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
- Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.
- Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.
- Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
- Top with crumbled cheese.
- If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
- Serve with a spoon and lime wedges.
Notes
- Use Cotija cheese ideally; Parmesan can substitute but alters flavor slightly.
- Adjust lime juice, crema, cheese, and chili powder quantities to personal taste preferences.
- Serve the esquites warm, mixing butter with hot corn to coat the kernels thoroughly.
- Add hot sauce sparingly if extra spiciness is desired.
- Fresh lime wedges enhance flavor and garnish the cup before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 80mg | 3% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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