Elote en Vaso


Mangoes Sugar Water Ice

To Cook the Corn: Corn (whole) Chicken broth (or vegetable broth) Water Epazote leaves (optional) Salt Optional Toppings: Mayonnaise Cotija cheese Chili powder Butter (melted) Hot sauce Lime (juice)

Clean the corn cob


Start by removing the husks and silk (hair) from the corn. Cut off the top and base of the cob.

Clean the corn cob


Hold one end of the cob and place the other end on the cutting board.  Tilt the cob at a 45-degree angle. Use a sharp knife to cut the kernels off, making sure that you cut away from your hands and body.

Cook the kernels


Place the kernels, broth, water, epazote (if using), and salt in a stock pot. Bring it to a boil then reduce to medium heat. Cook until about ⅔ of the liquid has evaporated.



Layer a spoonful of the cooked corn in the bottom of individual cups. Top with a dollop of mayonnaise, a sprinkle of Cotija cheese, a pinch of the chili powder mixture, butter, and hot sauce. Repeat the layers until the cup is full.

Serve and enjoy!


Serve each with lime wedges for squeezing over the top. Taste this irresistible mix of sweet corn, tangy sauce, and savory cheese!

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