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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Elote (Mexican Street Corn Cups) Recipe

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This recipe for Elote (Mexican Street Corn Cups) is from The Pearce Sisters Cookbook Project, 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:  
1 c water
2 T sugar
1 lb whole-kernel corn
¼ c mayonnaise
¼ c sour cream
½ t sriracha, or to taste
kosher salt, to taste
lime salt, to taste

TOPPINGS:

½ c crumbled cotija cheese or queso fresco
¼ c cilantro
chili powder
lime wedges
Directions:
Directions:
In a medium saucepam over high, bring water and sugar to a boil. When water is boiling, add corn and cover with lid. Simmer corn 3-5 minutes or until corn is cooked through and tender.

While corn is simmering, combine mayonnaise, sour cream, sriracha, salt and lime salt in a small bowl.

When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes.

Add sriracha-mayo mixture to the corn and stir until well combined.

Divide corn into 4 individual cups.

Top with cheese, cilantro, chili powder, and a lime wedge.

Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If you add Tajin, remove the chili powder and lime salt.

 

 

 

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