Elote en Vaso (Corn in a Cup)

INGREDIENTS

10 ears of corn, shucked and cut from the cob

2 tablespoons butter, per serving

1/4 cup lime juice, per serving

1/4 cup crema mexicana, per serving

2 tablespoons crumbly salty white cheese

chili powder

Valentina hot sauce

lime wedges for garnish

salt to taste

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INSTRUCTIONS

Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.

Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.

Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.

Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.

Top with crumbled cheese.

If you like spicy then add a few drops of some hot sauce for that extra kick of heat.