Elote en Vaso mexicancornside Equipment WokColanderPaper towelsMicroplaneWooden spoonServing cups Ingredients Dish A * 380 g canned whole kernel corn, drained well, patted dry on paper towels (drained weight ≈ 260g) Dish B 15 g unsalted butter Dish C 30 g kewpie mayonnaise 15 ml lime juice, freshly squeezed Dish D 2 g chili powder Dish E 20 g finely grated parmesan * larger than my standard 90ml prep dish Steps Set the wok over medium heat — your stove runs hot, stay here. Add butter and let it foam, about 30 seconds. Add the drained corn in a single layer. Leave it alone for 2.5 minutes so one side develops golden char — do not stir. Toss the corn, then keep cooking until kernels are dry with golden-brown spots throughout, about another 2 minutes. Remove from heat — the wok is done. Transfer the hot corn to serving cups. Pour in the kewpie-lime mixture and stir until every kernel is coated. Scatter parmesan over the top — residual heat softens it. Dust the chili powder evenly over that. Apply the cheese and chili separately rather than pre-mixing: different particle sizes settle unevenly and you get chili hot spots. Serve warm.