Corn in a Cup
This corn cob (elote recipe) is a flavorful way to enjoy the taste of fresh sweet corn with a Mexican flair.
Ingredients
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 3 cups corn kernels 4 ears of corn
- ½ red onion, minced divided
- ½ cup chopped fresh cilantro about ½ of a bunch, divided
- 1 jalapeño, seeds removed, finely chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chili powder approximately
- Kosher salt
- ⅓ cup crumbled cotija cheese or more to taste
- 2 limes
Instructions
- Heat a large skillet over medium heat and add melted butter until it begins to bubble.
- Cook the garlic, stirring, for 1 minute until it becomes fragrant. Then, add the corn and continue to cook, stirring frequently, for 5 to 8 minutes until it has caramelized and has some charred spots.
- Using a slotted spoon, move the cooked corn to a large bowl and set it aside.
- Reserve a portion of red onion (2 tablespoons) and cilantro (2 tablespoons), and add the remaining red onion, cilantro, and jalapeños to the corn in the bowl.
- In a medium bowl, combine mayonnaise, sour cream, chili powder, and salt.
- Add the mayonnaise mixture to the corn, stir well, and then mix in cotija cheese and 2 tablespoons of lime juice. Adjust with more lime juice as desired. Cut the remaining limes into wedges.
- Add the corn mixture to the cups, then top with the saved red onions and cilantro. Serve with lime wedges on the side.