Labor Day is just around the corner and that means it’s time to invite friends and family over and toast the end of summer with the best of the season. Elote en Vaso is an easy and delicious treat that is sure to be the hit of any party.
There can never be too many corn recipes this time of year, like Spicy Corn Chowder Salad. The days might be a little shorter and fall might be just around the corner, but what better way to celebrate the last days of this season than with a summertime favorite?
Not only is Elote en Vaso a crowd-pleasing dish that’s easy to make, but it also requires minimal ingredients. This is sure to become a dish the entire family will love!
- Corn – The star of this Mexican classic dish, also called esquites. While you can prepare it however you like, grilled corn is the best for this dish. It gives that extra flavor of char, keeps the kernels crisp, and draws out the natural sweetness.
- Yogurt – Tangy and thick, yogurt balances the richness of the mayo in the sauce.
- Mayonnaise – A traditional ingredient in esquites, mayo adds a creamy richness to the sweet corn.
- Lime Juice – The brightness of fresh lime juice accents the sweetness of the corn while balancing the creamy richness of the sauce.
- Tajin – A little spicy, and a little bright from lime, Tajin not only brings bold flavor it also adds a pop of color.
- Cotija Cheese – This dry, crumbly, salty Mexican cheese is similar in flavor to feta. It adds a savory note that pairs well with sweet corn.
- Cilantro – Citrusy and herbaceous cilantro brings a burst of freshness and verdant color.
How to Make Elote en Vase
Not only is this a quick and easy dish to make, it’s also the ultimate make ahead dish as it only gets better as the flavors marry and the corn marinates a little in the sauce.
Time needed: 15 minutes
The only cooking require for this fresh and vibrant dish is grilling your corn. So fire up the grill and get out your tongs. Elote en Vaso is sure to become a family favorite.
Shuck your corn and make sure it’s clean.
- Fire it Up
Prepare your grill for direct grilling. Place your corn cobs on the heated grates. Rotate you corn, allowing all sides to char. Remove from the grill and let cool.
While the corn is cooling, mix the remaining ingredients in a bowl.
Carefully slice off the kernels of corn from the cooled cobs. Place them into the bowl and mix.
Divide the esquites into individual serving cups. Serve with additional lime wedges and cilantro.
While this dish is absolutely best with fresh corn, you can make it all year long. Replace the fresh corn with defrosted frozen roasted corn. The texture and flavor won’t be as pronounced but it will allow you to create this dish all year long.
Variations on Elote en Vaso
- Spicy – Give your Elote en Vaso an extra kick with the addition of either freshly chopped jalapenos or a couple of splashes of your favorite Mexican style hot sauce such as Valentina or Tapatio.
- Flaming Hot – Sprinkle crushed Flaming Hot Cheetos or Takis on top for a kick and crunch.
There are no special tools required to make this quick and easy dish. The corn can be grilled outside on the grill, or indoors on a grill pan. You are just looking to slightly char the corn.
In addition, while this dish is perfect served in individual cups, you can also serve it in a large bowl.
Elote en Vaso is a dish that can be made ahead of time and actually gets better as it refrigerates, allowing all of the flavors to develop. It can be stored in an airtight container in the refrigerator for 3-4 days.
Top Tip for Elote en Vaso
Skip chasing kernels of corn all over your kitchen counter. The easiest way to cut corn off the corn is by inverting a smaller bowl into a large bowl. Place the bottom of your corn cob onto the small bowl and slice down, allowing all of the kernels to pool into the bowl instead of on your counter.
Elote en Vaso
- 1 grill
- 1 mixing bowl
- individual serving cups
- 4 ears of corn
- 2 tbsp yogurt
- 1 tbsp mayonnaise
- 1 tbsp lime juice, plus lime wedges for serving
- Tajin to taste can also use chili powder
- 1/4 cup Cotija cheese, crumbled
- cilantro to taste, plus extra for serving
- Preheat grill for direct grilling.
- Shuck corn, making sure to remove all of the silk.
- Place the corn on direct heat, turning every couple of minutes so all sides are slightly charred. Remove from the grill and allow to cool.
- Add the remaining ingredients to a bowl and mix to combine.
- Cut the kernels from the cooled corn off the cob. Add them to the bowl with the dressing. Mix to combine.
- Divide the elote en vaso into individual serving cups. Top with extra cilantro and a lime wedge. Enjoy!