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Elote En Vaso Recipe

This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of Elote en Vaso steps into high gear. Now anytime I crave this I whip...

By chow · From Open Recipes · 9 ingredients
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Why it works: Corn and lime work together. They rank in the top 5% of all ingredient pairs, and 773 recipes mention both. Both carry decanal, which smells soap, orange peel. The science ↓

Elote En Vaso Recipe

12 cups

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Corn + limetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together773 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + cheesetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Corn + buttertop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + saucetop 15% of all pairs
    Aroma overlaplow
    Mentioned together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Corn + cheesetop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together880 recipes

    Shared aroma: butanoic acid ethyl ester (sweet).

Butter and sauce share little aroma chemistry, yet 15,338 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lime

How well each one fits the dish's main ingredients (corn, butter, cheese, sauce):

  1. Coconutbetter flavor fit
  2. Avocadobetter flavor fit
  3. Figbetter flavor fit
  4. Limethe original

Fit is the average pairing score against corn, butter, cheese, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).