Elotes Mexican Corn in a Cup Recipe

Corn: The main ingredient, providing a sweet and juicy base.

Mayonnaise: Adds creaminess and richness to the dish.

Cotija cheese: A crumbly, salty cheese that enhances the flavor.

Chili powder: Brings a touch of heat and spice.

Lime juice: Adds a tangy, citrusy brightness.

Cilantro: Fresh herb that adds a burst of flavor and color.

To achieve the perfect texture for your corn, make sure to boil it until just tender, about 10 minutes. Overcooking can make the kernels mushy. When cutting the kernels off the cob, use a sharp knife and cut close to the cob to get the most corn. Mixing the mayonnaise and cotija cheese thoroughly ensures that every bite is flavorful. For an extra kick, consider adding a pinch more chili powder or a dash of hot sauce.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and retain much of the flavor and texture of fresh corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat and calories.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can mimic the heat and smokiness of chili powder.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor if lime juice is unavailable.

• cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, offering a fresh, green flavor, though it lacks the distinct taste of cilantro.

• Allow the corn mixture to cool completely before storing to prevent condensation and sogginess.
• Transfer the elotes to an airtight container to maintain freshness and prevent the absorption of other odors in the fridge.
• Store in the refrigerator for up to 3 days. The mayonnaise and cotija cheese may separate slightly, but a quick stir will bring it back to its creamy consistency.
• For freezing, portion the corn mixture into individual servings using freezer-safe containers or resealable plastic bags. This makes it easier to thaw only what you need.
• Label each container with the date to keep track of freshness. Frozen elotes can be stored for up to 2 months.
• To reheat, thaw the corn mixture in the refrigerator overnight. Once thawed, transfer to a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through.
• Alternatively, reheat on the stovetop over medium heat, stirring occasionally, until the elotes are hot and ready to serve.
• If the mixture appears too thick after reheating, add a splash of lime juice or a small amount of water to achieve the desired consistency.
• Garnish with additional cilantro and a sprinkle of chili powder before serving to refresh the flavors.

• Microwave Method:

  1. Transfer the elotes to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed. Stir well before serving.

• Stovetop Method:

  1. Place the elotes in a non-stick skillet or saucepan.
  2. Add a splash of water or a small amount of butter to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, for about 5-7 minutes until warmed through.
  4. Serve immediately, garnished with extra cotija cheese and cilantro if desired.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the elotes to an oven-safe dish and cover with aluminum foil.
  3. Bake for 10-15 minutes, stirring halfway through to ensure even heating.
  4. Remove from the oven, stir well, and serve hot.

• Steaming Method:

  1. Place the elotes in a heatproof bowl that fits into a steamer basket.
  2. Fill a pot with a small amount of water and bring to a simmer.
  3. Place the steamer basket over the simmering water, cover, and steam for about 5 minutes.
  4. Stir the elotes and check for desired temperature. Steam for an additional 2-3 minutes if necessary.

• Sous Vide Method:

  1. Place the elotes in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. Remove from the bag, stir well, and serve immediately.

• Pot: Used to boil the corn until tender.

• Knife: Essential for cutting the kernels off the cob.

• Cutting board: Provides a stable surface for cutting the corn kernels.

• Mixing bowl: Where you will combine the corn kernels with the other ingredients.

• Measuring cups: Used to measure out the mayonnaise and cotija cheese accurately.

• Measuring spoons: Necessary for measuring the chili powder and lime juice.

• Lime squeezer: Helps extract fresh lime juice efficiently.

• Spatula: Useful for mixing all the ingredients together evenly.

• Serving cups: Used to serve the final elotes mixture.

• Chopping knife: Needed for chopping the cilantro finely.

Pre-cook the corn: Boil the corn ahead of time and store it in the fridge. This way, you can quickly assemble the dish when needed.

Use frozen corn: Substitute fresh corn with frozen kernels to skip the boiling step. Just microwave or sauté them until tender.

Pre-mix ingredients: Combine mayonnaise, cotija cheese, chili powder, lime juice, and cilantro in advance. Store in the fridge and mix with the corn when ready to serve.

Chop cilantro ahead: Chop the cilantro and store it in an airtight container to save time during assembly.