Name: Elote en Vaso
Ingredients: 380 g canned whole kernel corn, drained well, patted dry on paper towels (drained weight ≈ 260g); 15 g unsalted butter; 30 g kewpie mayonnaise; 15 ml lime juice, freshly squeezed; 2 g chili powder; 20 g finely grated parmesan

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.
30 sec · Melt butter
Add the drained corn in a single layer. Leave it alone for 2.5 minutes so one side develops golden char — do not stir.
2 min · Char corn
Toss the corn, then keep cooking until kernels are dry with golden-brown spots throughout, about another 2 minutes.
2 min · Finish charring ✓ Wok
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.

Elote en Vaso

Equipment