Elote en Vaso | Sonoran-style street corn cups

My recipe for Sonoran-style street corn cups is inspired by Elote en Vaso which is sold by local street vendors and snack shops.

Pan fried corn kernels are tossed in a creamy, cheesy sauce seasoned with chile and lime. In a pinch you can use frozen corn kernels, preferably Trader Joe’s Roasted Corn.Just rinse them under cold water for a couple of minutes to defrost, then drain. Be sure to use evaporated milk and not sweetened condensed milk. The two are easy to confuse.

This dish is very rich, a little goes a long way. I served this in two-ounce plastic cups from the dollar store.

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Ingredients

• Kernels from 8 ears of fresh corn about 4 cups

• 2 tablespoons butter

• 1 five-ounce can evaporated milk

• juice from two large limes

• 1/2 cup good quality mayonnaise like Dukes or Hellmann’s

• 1/2 cup grated cotija cheese divided

• Salt and pepper to taste

For Serving

• 1/4 cup chopped fresh or freeze dried chives for garnish

• Tajin or other chile-lime spice blend, for garnish

Instructions

• Melt the butter in a heavy-bottomed skillet, such as cast-iron, over high heat. Sauté the corn kernels in the butter until they are soft and starting to brown, about 2-3 minutes. You might have to do this in two or three batches. Salt and pepper the corn to taste. Transfer to a large mixing bowl and let cool to room temperature.

• Add the lime juice, mayonnaise, evaporated milk and half of the cotija cheese to corn. Stir to combine. Taste and add more salt if necessary.

• Transfer to individual serving cups and top with a generous portion of cotija cheese. Garnish with chives, and a sprinkling of Tajin.

Sonoran Street Corn Cups appeared first in Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona | Recipes | Jackie Alpers.