Mexican 15 min

Elote en Vaso

Name: Elote en Vaso
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 ears of corn, shucked; ½ cup Mexican crema; ½ cup mayonnaise; 1 cup cotija cheese, finely crumbled; 2 teaspoons chili powder; 1 teaspoon tajín seasoning; 4 lime wedges; Salt to taste

vegetarianquick

Ingredientsfor 2

340

Cal

Protein

38g

Carbs

19g

Fat

14 ears of corn, shucked
2½ cup Mexican crema
3½ cup mayonnaise
41 cup cotija cheese, finely crumbled
52 teaspoons chili powder
61 teaspoon tajín seasoning
74 lime wedges
8Salt to taste

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Instructions

1
Bring a large pot of salted water to a boil. Add the corn ears and cook for 8–10 minutes until tender and bright yellow. Alternatively, grill corn directly over high heat, turning every 2 minutes, for 10 minutes until charred in spots.
2
Cut the corn kernels off the cob directly into 4 cups or small bowls, scraping the cob with the back of the knife to release all the starchy liquid.
3
Mix crema and mayonnaise together and spoon over each cup of corn. Top generously with cotija cheese, a dusting of chili powder and tajín, and a squeeze of fresh lime. Serve immediately while warm.