Corn in a Cup (Elote en Vaso)
  • 10 ears corn, shucked and kernels removed
  • 1¼ cups butter
  • 2½ cups lime juice
  • 2½ cups crema Mexicana or sour cream
  • 1 teaspoon chili powder, or to taste (such as Tajin)
  • salt to taste
  • 1¼ cups crumbled cotija cheese
  • 1 dash hot pepper sauce (such as Valentina┬«), or to taste (optional)
  • 10 wedges fresh lime
  1. Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
  2. Spoon ¾ cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix ¼ cup lime juice (or to taste) and ¼ cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder or tajin over each. Season with salt if desired.
  3. Top each serving with 1-2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.
  4. *canned or frozen corn can be substituted for fresh corn... 5 15.25oz cans of corn=10 ears of corn*
Recipe by My Hot Southern Mess at