- 10 ears corn, shucked and kernels removed
- 1 1/4 cups butter
- 2 1/2 cups lime juice
- 2 1/2 cups crema Mexicana (Mexican cream)
- 1 teaspoon chili powder, or to taste
- salt to taste
- 1 1/4 cups crumbled cotija cheese
- 1 dash hot pepper sauce (such as Valentina®), or to taste (optional)
- 10 wedges fresh lime
- 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.
- Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
- Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.
03/26/2018
recipepes.com
Corn in a Cup (Elote en Vaso), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
