Elote En Vaso - Corn In a Cup Street Food

I remember when I was a little girl, my mom did not let us eat corn on the cob from street vendors in Mexico.  She said that the pots that they used to boil the corn were also used to wash their underwear! I know that is absolutely hilarious, but I think it was her way of making us grossed out and not be tempted to eat them.  It worked until I was a teenager and I felt like I could rebel against the conspiracy!  I ate it for my first time and I could not believe that my mother had kept me from such deliciousness! 

The preparation of corn depends on the part of Mexico you find yourself in.  If you visit Mexico City and southern states, they mainly sell the corn on the cob and add the condiments to the customer’s taste.  In the northern cities like Monterrey and Nuevo Laredo (where I am from), you have the option of corn on the cob or a cup.  I prefer to use the cup because you get to eat all the delicious juices of the corn and all the ingredients. 

When I moved to Chicago, it killed me that I could not find a place I could buy a corn in the cup.  I thought, “How could this be in such a Mexican neighborhood like Pilsen”?  One day I wanted one so badly I googled and searched for a recipe.  Not all the recipes I found matched the ingredients I knew it had.  I remember my cousin Ascelina had a snack store and she used to sell corn in a cup.  I called her and I coerced her to give me the recipe.  In reality, I knew the ingredients I just did not know what kind of chile sauce was used.  So here it is, adjust as necessary:

1-Cup corn (I use frozen when I want it fast)

1-TBSP Mayo

1-TBSP Butter

1-TBSP Crema Mexicana

Crumbled Queso Fresco to your liking, I happen to like a lot (all water has no fat, yeah!)

Salt to taste

For the chile sauce:

Mix 1-TBSP chile piquin powder with three limes and a splash of water to make it liquid.  Taste and add more water or lime as you desire.

Heat the corn in the microwave. Drain any excess liquid before mixing the ingredients in.  Add all ingredients and mix.  Add your piquin sauce little at a time, stir and taste.  When I say a little, I mean a drop at a time, this is hot, but ohh so good!  The suggestion above can serve probably two, but I actually eat it all as my lunch! 

Note: if you cannot find the powdered chile piquin, you can use the cascabel powder.  The authentic way is to use Piquin.  If you do not want the pepper hot sauce, just add the lime to the corn and skip it.  It will taste fantastic too!