Elote, or Mexican street corn is one of my favorite California staples. My only complaint is that it can be cumbersome to eat and prepare to get the cheese and other toppings to adhere. Hence, cup form! This was a hit at my 4th of July party, and can be customized in any way. I find it easy to offer a "create your own" station on the party table. Enjoy!

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Recipe:

 

• 2 lbs frozen corn

• 1 block cream cheese

• 1/2 stick butter

• Salt and pepper to taste

• Juice from one lime.

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For serving:

• 8 oz bag of crumbled Cotija cheese

• Lime wedges

• Tajin seasoning or chili powder

• Crushed Hot Cheetos

• Drops of blue food dye

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Spray a large skillet with cooking spray to coat the bottom. Over medium heat (I used my Instant Pot Saute function), Add the bag of frozen corn. Juice entire lime over it. Let kernels brown, stirring occasionally to evenly brown all. Do not burn or overdo!  The sugar in the lime juice and corn will caramelize the kernels ever so slightly to give it the "street corn" flavor and appearance. The frozen corn should have enough water in it to prevent too much sticking, but some is inevitable in the caramelization process. 

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Transfer to a slow cooker or leave in Instant Pot. Add the butter and cream cheese, and set to slow cook for two hours. After two hours, stir with a wooden spoon until mixture is uniform and creamy. Sprinkle salt and pepper, stir, and taste test. Serve warm, I keep mine in the Instant Pot!

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To serve: Create a station with the corn and a ladel and serving cups. Add half of the Cotija cheese to a small serving dish, and mix in a couple drops of blue food dye. Mix gently with a fork to turn cheese blue. Add remaining Cotija to a seperate dish, serve both white and blue cheese with a spoon. Slice 2-3 limes and plate wedges, add crushed hot cheetos to a third serving dish with a spoon, and offer a shaker of Tajin or chili powder. 

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Serves 8-10. 

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