A vibrant, high-protein twist on traditional esquites. Sweet, blistered corn kernels are tossed with smoky paprika, zesty lime, cilantro, and cottage cheese for a rich, satisfying bite that brings all the beloved street-cart flavors into a mess-free cup.
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Corn in a Cup (Elote en Vaso)
Course: UncategorizedServings
8
servingsCooking time
40
minutesIngredients
4 cups cooked corn kernels (fresh charred, frozen, or drained canned; about 4–6 ears)
½ cup cottage cheese, whole milk (unblended / straight from the tub)
¼ cup crumbled cotija cheese (or feta)
2 tbsp fresh lime juice
1 tsp smoked paprika (adjust to taste)
1 tsp chili powder or Tajín seasoning
¼ cup fresh cilantro, finely chopped
1 jalapeño, finely diced (optional, for heat)
Salt and black pepper to taste
Directions
- If the cottage cheese has visible excess liquid or whey in the container, place it in a fine-mesh strainer for 2 to 3 minutes to drain slightly. This prevents the corn salad from turning runny when mixed.
- Heat a skillet (preferably cast iron) over medium-high heat. Add the corn in a single layer and let it blister undisturbed for 2–3 minutes, then toss and char for another 2 minutes. Let it cool for 3–5 minutes so it is warm or room temperature, rather than piping hot, to keep the curds from breaking down.
- In a large mixing bowl, combine the corn, diced jalapeño, lime juice, smoked paprika, chili powder (or Tajín), a pinch of salt, and freshly cracked black pepper. Toss until the corn is evenly coated in the spices.
- Gently fold in the cottage cheese, most of the crumbled cotija, and cilantro so the curds stay intact and coat the kernels. Transfer to a bowl, dust the top with an extra pinch of smoked paprika or Tajín, and finish with the remaining cotija and cilantro. Serve immediately.
Notes
- Classic Crema Option: If you prefer the traditional street-cart profile or want to switch things up, you can swap out the ½ cup of cottage cheese for a blend of ¼ cup mayonnaise and ¼ cup sour cream (or Mexican crema).
- Whipped Texture: If you prefer a completely silky, smooth dressing rather than textured curds, blend the cottage cheese with the lime juice in a mini processor for 30 seconds before folding into the corn.
- Temperature: This dish can be served warm immediately after charring or chilled cold straight from the fridge.
- Spice Level: Adjust the amount of chili powder or jalapeño to control the spice level.
- Tajín: Tajín is a popular Mexican seasoning made with chili peppers, lime, and salt. It adds a delicious tangy-spicy flavor.
- Presentation: Layer the Elote into clear cups, this looks very appealing.