Mexican Street Corn in a Cup
WHAT YOU NEED
- 2-3 ears grilled corn on the cob
- kernels cut off to yield about 2 cups
- 1/2 cup Cacique Crema Mexicana
- Chili powder
- Tajin
- 1/2 cup Cacique Grated Cotija, crumbled
- 1 tsp fresh cilantro, chopped
- Lime wedges, for garnish
- 4 (4-6oz) cups, for serving
HOW TO MAKE IT
- In a medium size bowl, add corn kernels, Crema Mexicana, Cotija, and combine with a wooden spoon.
- To build your elote cups, add 1-2 spoonfuls of corn mixture to the bottoms of your cups. Then sprinkle on some chili powder and Tajin. Repeat layers until you nearly fill your cups. Leave some room for toppings.
- Add a sprinkle of freshly chopped cilantro, more cheese crumbles and Tajin if you like. Serve with a lime wedge for each cup. Enjoy!
Note: You should yield 2 cups of corn for this recipe. You can also use canned or frozen corn for this recipe as well.
