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The KILIG Kitchen · Global Cafes & Tapas
Elote-Style Corn Cups
VGFNF
Ingredients
- Cooked corn kernels - 2 cups (300 g)
- Butter - 1 tbsp (15 g)
- Mayonnaise - 2 tbsp (30 g)
- Lime juice - 1 tbsp (15 ml)
- Chili powder - ½ tsp (2 g)
- Cotija or Parmesan - 2 tbsp (20 g), grated
- Coriander - 1 tbsp (5 g), chopped
Method
- Steam corn 100°C for 8 min.
- Mix hot corn with butter, mayo, lime juice, and chili powder.
- Top with cheese and coriander before serving.
Chef's Notes
Pure steam locks in sweetness; the dressing melts in for creamy café texture.