Name: Elote en Vaso
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Mayonnaise - ¼ cup; Fresh corn - 5 ears; Heavy cream - 2 tablespoons; Butter, softened - 2 tablespoons; Fresh lime juice - 2 teaspoons; Southwestern ancho chile seasoning (such as Penzeys Arizona Dreaming) - 1 ½ teaspoons; Cayenne pepper, or more to taste - ⅛ teaspoon; Crumbled Cotija cheese - ⅓ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Elote en Vaso

1. Mayonnaise - ¼ cup

2. Fresh corn - 5 ears

3. Heavy cream - 2 tablespoons

4. Butter, softened - 2 tablespoons

5. Fresh lime juice - 2 teaspoons

6. Southwestern ancho chile seasoning (such as Penzeys Arizona Dreaming) - 1 ½ teaspoons

7. Cayenne pepper, or more to taste - ⅛ teaspoon

8. Crumbled Cotija cheese - ⅓ cup

How to cook deliciously - Elote en Vaso

1. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

2. Stage

Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.

3. Stage

Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.