Elote en Vaso

Method

1. 1

   Prepare the corn

   If using frozen corn, thaw and drain it well. Pat the kernels dry so they brown rather than steam.

2. 2

   Brown the kernels

   Heat a large frying pan over medium-high heat for 2 minutes. Add the corn in an even layer and cook for 6 to 8 minutes, stirring only now and then, until hot with golden patches.

3. 3

   Add the butter

   Reduce the heat to medium, add the butter and salt, and stir for 1 minute until the butter has melted and coats the corn.

4. 4

   Mix the dressing

   Take the pan off the heat and leave the corn for 1 minute. Stir in the mayonnaise and lime juice until lightly coated.

5. 5

   Finish and serve

   Divide the corn between four cups. Sprinkle with the cheese, chilli powder and coriander, then serve warm.

Tips

• Pat thawed corn very dry before frying to help it colour.
• Use a large pan and spread the kernels in an even layer so they brown rather than steam.
• Stir only now and then while the corn cooks, giving the kernels time to develop golden patches.

Swaps

• Use finely crumbled feta in place of cotija.
• Use lemon juice in place of lime juice.
• Use chopped flat-leaf parsley in place of coriander.

Storing

Refrigerate leftovers in a covered container for up to 2 days, then reheat gently in a pan or serve chilled.