Corn in a cup, sometimes referred to as elote en vaso, is a popular street food and snack consisting of grilled or boiled corn served in a cup with a variety of toppings and seasonings. It is commonly found across Mexico and in Mexican-American communities in the United States. But where exactly did this delicious corn treat originate?
The History of Corn in Mexico
To understand the origins of corn in a cup, we must first look at the history of corn cultivation in Mexico. Corn has been a staple crop in Mexico for thousands of years, dating back to pre-Columbian times. The indigenous peoples of Mexico, such as the Aztecs and Mayans, were early cultivators of corn and relied on it as one of their main sources of food.
By the time the Spanish arrived in Mexico in the early 1500s, corn cultivation was widespread across the region. The indigenous peoples had already developed hundreds of varieties of corn adapted to different environments and uses. The Spanish adopted corn as an important crop and incorporated it into their cuisine in Mexico.
So while corn on the cob was likely eaten by ancient civilizations like the Aztecs, the origins of Mexican street foods like elote and esquites likely arose later on as corn cultivation expanded. Street food culture in Mexico really started to develop in the late 1800s and early 1900s.
The Rise of Mexican Street Food
In the late 19th and early 20th centuries, urbanization and industrialization in Mexico led to significant growth of cities. Many workers from rural areas migrated to the cities for jobs and opportunities. Street food stalls and vendors became a common sight in Mexican cities to cater to these workers.
Some of the earliest and most popular street foods were simple corn-based antojitos (little cravings). boiled ears of corn, called elotes, were sold by street vendors using carts or baskets. Vendors would boil the corn in big pots or grills and serve them hot on the cob with a stick. condiments were created to add flavor, such as chili powder, cotija cheese, crema, and lime.
Eventually this concept evolved into esquites – boiled corn kernels served in a cup or bowl – and elote en vaso – grilled corn chopped up and served in a cup. Rather than eating it directly off the cob, these snacks allowed the corn to be mixed with toppings and eaten on the go.
The Evolution of Elote en Vaso
Here is a timeline showing the evolution of elote en vaso into the popular street food it is today:
Pre-1900s
- Corn cultivation widespread in Mexico, dating back thousands of years to Aztecs, Mayans, and other civilizations
- Elote (corn on the cob) likely eaten and sold as street food in major Aztec cities like Tenochtitlan (present day Mexico City)
Late 1800s
- Urbanization and industrialization leads to major growth of cities in Mexico
- Street food vendors emerge in cities to cater to influx of workers
- Elotes become a popular street food item sold by vendors from carts or baskets
Early 1900s
- Condiments added to elote to add flavor, such as chili powder, cotija cheese, crema, lime
- Esquites emerges, consisting of grilled/boiled corn kernels in a cup with toppings
1920s-1930s
- Elote en vaso emerges, consisting of grilled corn cut directly into a cup and mixed with toppings
- Allows for portability and adds more flavor compared to eating directly off the cob
- Becomes popular street food throughout Mexico
Modern Day
- Elote en vaso ubiquitous street food found across Mexico
- Regional variations emerge with different toppings
- Gains popularity in Mexican-American communities in the U.S.
While the exact origins are unclear, elote en vaso likely emerged in the early 20th century as Mexican street food continued to evolve. The cup served as a convenient and portable vessel for the grilled corn, allowing the kernels to soak up all the delicious flavors of the condiments.
Regional Styles of Elote en Vaso
While the basic concept of elote en vaso is the same across Mexico, ingredients and preparation styles vary by region. Here are some of the main regional variations:
| Region | Style |
|---|---|
| Central Mexico | Corn is grilled directly on the cob. Common toppings are crema, Cotija cheese, chili powder, and lime. |
| Northern Mexico | Corn is boiled instead of grilled. Toppings include mayonnaise, Cotija cheese, and chili powder. |
| Southern Mexico | Vegetarian style without cheese. Toppings are chili sauce, lime, and salt. |
| Coastal Regions | Seafood additions like shrimp or crab are common. |
So while the basic ingredients are the same, regions of Mexico put their own spin by grilling vs. boiling the corn and using different condiments.
Popularity of Elote en Vaso in the U.S.
With a long history in Mexico, elote en vaso made its way north of the border with the migration of Mexicans to the United States. In cities with large Mexican-American populations, elote en vaso became a popular snack and street food. The treat evokes nostalgia and connects immigrants to the tastes of home.
Eloteros, or elote street vendors, are a common sight in cities like Los Angeles, Houston, and Chicago. The street food has also made its way into mainstream American culture, showing up at fairs, festivals, and sports stadiums across the country.
Some trace elote’s first appearance in the U.S. to Latino workers at California’s Santa Anita Park racetrack in the 1930s. When the racetrack opened a Mexican restaurant called Elote Cafe, it introduced many Angelenos to the snack for the first time.
Outside of Mexican-American communities, elote en vaso started gaining popularity in the 1990s and 2000s through its presence at restaurants and food trucks. Celebrity chef Bobby Flay is often credited with introducing the dish to mainstream America via his restaurants.
Today, elote en vaso can be found at Mexican restaurants, food trucks, and street food stands across the U.S. It’s become a popular appetizer or side dish thanks to its portable and customizable format. While traditionally served in a cup, some U.S. restaurants will serve it on the cob or in a bowl to appeal to American preferences. Purists still insist the cup is the best and most authentic vessel.
Elote En Vaso Today
From its origins as street food in Mexican cities to its growing popularity across the U.S., elote en vaso has come a long way while staying true to its simple, delicious roots. The combination of grilled corn, rich crema, tangy lime, and a spice kick from chili powder is hard to beat.
Next time you’re craving Mexican food, try this iconic street snack. Get it from your favorite taqueria, or make it yourself at home. The basic ingredients are easy to find. Then customize it with your favorite toppings.
While the origins may never be fully documented, what’s clear is that elote en vaso has earned its place as a beloved and quintessentially Mexican food. Its portability and adaptability ensure that it will continue satisfying hungry eaters for generations to come on both sides of the border.