This Elote en Vaso recipe is super easy to make, versatile, and perfect for parties and get-togethers. The creamy texture, spice, citrus, and cheese flavors come together perfectly, making a great dip or topping for tacos and homemade chalupas.
I started making this recipe ten years ago after trying it at a food truck. In fact, I think that most of my family got tired of it after having it 3-4 times a month for about three months. It is also known as Esquite or, in most parts of the southern US, Elotes.
Why You'll Love This Recipe
This recipe is so easy to make and an extremely versatile dish. It can be used as a stand-alone dish, a dip, or a topping. One of my favorite ways to serve this is on Smoked Texas-Style Brisket or Pulled Pork Tacos!
Ingredients
For this recipe, I mix almost all of the traditional ingredients with one caveat: cream cheese. This adds more creaminess to the mix, making it more of a dip or sauce.
Corn: I prefer to use fresh corn on the cob and then, after roasting it, slice it off the cob. This produces a much better texture and overall flavor than canned or frozen. This would also be a great option to add to a corn pudding casserole!
Cheese: The Cheese is very important to this recipe. Not only for the flavor profile but the texture as well. I like to use cream cheese to make this recipe creamier than normal. I also use Cotija for its flavor profile. Get the grated cotija, or grate it yourself if you can only find the block. At times, I have also mixed some freshly grated Parmesan cheese, which is far from traditional but adds a nice secondary flavor.
Mayonnaise: Very much a traditional ingredient to almost all Elotes recipes, this adds richness and creaminess to the corn. It's an absolute must.
Seasonings and Spices: I like to use Kosher Salt, Chili Powder, and Cumin. Sometimes I'll also sneak a little Paprika in there. But that's completely up to you.
Extras: Although I have these listed as extras, these are essential to the flavor and presentation. I use freshly squeezed lime juice in the recipe and then garnish with cilantro and lime wedges.
See the recipe card below for full information on ingredients and quantities.
Variations
While traditional Elote en Vaso is undoubtedly delicious, there's no shortage of creative and unique variations. Here are a couple more mouth-watering options to consider:
- Elote Loco - This fun and flavorful version of elotes is a popular street food in Mexico. Start with boiled corn on the cob and smother it with mayonnaise, cotija cheese, and chili powder to make it. Then, add unexpected toppings like crumbled hot Cheetos, diced bacon, and a drizzle of hot sauce.
- Elote con Chile - For a spicier version of elotes, try elote con chile. Grill or roast the corn then spread it with butter, chili powder, and lime juice. Sprinkle with more chili powder and cotija cheese before serving.
Step-by-Step Instructions
Step 1: Begin by preheating your grill to about 350°-400°f. Once the grill has come to temp, add your ears of corn and allow them to brown on one side lightly.
Flip the corn over and allow it to brown on that side as well.
Step 2: Once the corn is heated and has some grill marks on two sides, remove the ears from the grill and cut the corn off the cob.
Step 3: Add the remaining ingredients and stir to combine in a small slow cooker.
Step 4: Pour the roasted corn into the mixture, stir to combine, and set the slow cooker to low, allowing the cheese to melt into a sauce.
Expert Tips
- Don't be afraid to remove the lid to stir the mixture. It can be beneficial to get an even texture throughout.
- Roasting the corn is optional. However, it adds a ton of flavor to this Elotes recipe, especially if it's roasted on a charcoal grill.
- For more spice, add some smoked paprika or even some Tabasco sauce. Be creative and taste as you go.
- Try serving it as a dip with tortilla chips, over tacos, fajitas, nachos, or a burrito bowl. I like pairing this with pulled pork or Instant Pot Barbacoa street-style tacos.
Recipe FAQs
Elote in a cup is translated to Elote en Vaso in Spanish, also known as Esquite.
Elote is made with corn on the cob, mayonnaise, chili powder, lime juice, cotija cheese, and cilantro.
Nothing, they are one and the same, just called different names. They both refer to corn in a cup or, better yet, elote in a cup.
Chili powder is sprinkled all over elote, giving it a red appearance and an extremely flavor-packed punch, especially combined with the citrus from fresh lime juice.
More Recipes You'll Love
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📖 Recipe
Elote en Vaso: Mexican Style Street Corn
Ingredients
- 8 ears Corn on the Cob - husks removed
- 1 Cup Mayonnaise
- 8 Oz Cream Cheese - cubed and softened
- 1 Juice of Lime
- 1 tsp. Kosher Salt
- 2 tsp. Chili Powder
- 2 tsp. Cumin
- ½ Cup Cotija Cheese
- Cilantro and Lime wedges for garnish
Instructions
- Begin by prehating your grill to about 350°-400°f. Once the grill has come to temp, add your ears of corn and allow them to brown on one side lightly.
- Flip the corn over and allow it to brown on that side as well.
- Once the corn is heated through and has some grill marks on two sides, remove the ears from the grill, cut the corn off of the cob and set aside.
- Now, in a small to medium-sized slow cooker, add all of the remaining ingredients (except the garnish), stir to combine, and then begin incorporating the roasted corn. Mix thoroughly.
- Turn the slow cooker to low and allow all the cheese to begin to melt and for the mixture to become a sauce-like texture before serving. Feel free to remove the lid to stir the mixture. It can be very helpful to get an even texture throughout.
- Serve warm and top with cilantro and a lime wedge.
Video
Notes
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- Don't be afraid to remove the lid to stir the mixture. It can be beneficial to get an even texture throughout.
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- Roasting the corn is optional. However, it adds a ton of flavor to this Elotes recipe, especially if it's roasted on a charcoal grill.
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- For more spice, add some smoked paprika or even some Tabasco sauce. Be creative and taste as you go.
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- Try serving it as a dip with tortilla chips, over tacos, fajitas, nachos, or a burrito bowl. I like pairing this with pulled pork or Instant Pot Barbacoa street-style tacos.
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