C.E. Clark began cooking at age 11. Over the years, she developed a love for creating her own recipes. This is one of her most popular.
Authentic Mexican Elote and Corn in a Cup
Recently, one of my co-workers asked me if I had ever eaten Mexican elote. Elote, which directly translates to corn on the cob, is corn on the cob that has been roasted or grilled and then slathered in a delicious combination of butter, mayonnaise, queso fresco (a crumbly Mexican cheese), and ground chili powder or cayenne pepper to taste.
I had never heard of Mexican elote before, and I had no idea that it was such a popular street food. Here in Texas, Mexican food is very common, and many people enjoy it—whether or not they are of Mexican descent.
My co-worker, Americo Martinez, described elote as one of his favorite foods. He listed the ingredients and gave me a rough idea of how to prepare the dish, but he didn't provide amounts or quantities. I went home and started experimenting.
My Recipe Experiments
Americo told me that the corn need not be roasted or grilled, although he believes it has a better flavor when prepared that way. He said ordinary canned whole kernel corn works just fine, too. So that is what I used to experiment, and I came up with the following recipe.
My recipe, which I call corn in a cup, is very similar to Mexican elote—but the corn has been cut from the cob and placed in a cup, glass, or bowl, as shown in the photos here.
I made this recipe for my daughter and myself, and we both loved it. My daughter said it was the chili powder that really made the difference, and that's the ingredient that my friend Americo felt was most special, as well.
Corn in a Cup Recipe
(Makes 1 serving)
- 1 cup whole kernel corn, roasted, grilled, or canned (your choice)
- 1 tablespoon butter, cut into small pieces
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup queso fresco (or feta cheese), crumbled
- Sprinkles of ground chili powder (or cayenne pepper)
- Lime wedge, for garnish (optional)
- Place the corn and butter in a microwavable bowl and heat on high for 1 to 2 minutes, until the butter is soft enough to easily mix into the corn, and the corn is warmed through. Do not overheat the butter.
- Mix the mayonnaise and lime juice into the corn and butter.
- Sprinkle the queso fresco (or feta cheese) on top of the corn mixture.
- Sprinkle with ground chili powder (or cayenne pepper).
- Serve in the small bowl that you microwaved the corn in, or in an attractive cup or mug. Garnish with a wedge of lime, if you like.
- This recipe takes only a few minutes to prepare—so it makes for a great, quick snack. It also works really well as a side dish. It looks beautiful in a clear glass cup, garnished with a lime wedge and served beside each place setting, or in a serving bowl to be passed around the table.
- Feel free to adjust the ingredients to make it just right for you and your family. Some people prefer more cheese while others prefer more mayonnaise, etc. This recipe is very forgiving, so experimenting with the ingredients runs very little risk of spoiling the taste.
- This recipe makes one serving. To make more, simply multiply the ingredients listed above times the number of people you plan to serve.
Thanks for Reading!
I hope you try this recipe and enjoy it as much as we do! Let me know what you think in the comments below.
Questions & Answers
Question: Can you use Miracle Whip in this recipe if you don’t like mayonnaise that much?
Answer: If you use Miracle Whip, I would leave out the lime juice. Miracle Whip is essentially mayonnaise with lemon juice and sugar added.
Question: What other cheeses could I use in this recipe for Mexican corn in a cup? I couldn't find either of the ones listed.
Answer: I had a hard time finding the Queso Fresco cheese too. When I looked closer it was there, but I had never given it any attention. I had to look closely at the labels to recognize it.
Feté cheese is fairly common and you shouldn't have any trouble finding it even if the population of your town/city is under a thousand. It is a Greek cheese and is often spelled with an "a" here in the states (Feta). Also, it is pronounced "feeta).
Question: Should canned corn be drained when making Mexican corn in a cup?
Answer: Yes, drain the canned corn before mixing other ingredients into it. It shouldn't have much water in it, but that quarter cup of water is enough to water everything down, so always drain the corn.
Question: Is there a certain type of mayonnaise you used for Mexican corn in a cup?
Answer: I generally use Kraft or Hellmann's. Best Foods is good. Just use your favorite brand and it should be fine.
Question: When making Mexican corn in a cup, do you cook the corn?
Answer: Thank you for your question. I have added to the recipe to make it clearer. Yes, the corn should be cooked. As stated in the recipe, grilled is the favorite way for most people to prepare this corn, but a person may roast or grill the corn, or use canned corn.
Question: Can you boil the corn when making Mexican corn in a cup?
Answer: You may boil the corn if you wish, but be sure to drain it well before mixing it with the other ingredients. The canned corn has been boiled, as I'm sure you realize, so boiling does it no harm.
© 2013 C E Clark
C E Clark (author) from North Texas on July 16, 2020:
Carol, thank you for sharing. I hope the parmesan was good. More important than what cheese you used is whether or not you liked the substitute's results, and it was yummy.
Carol on July 14, 2020:
I did not have either one of the Cheese's so I substituted with 1/4 cup of Parmesan cheese
C E Clark (author) from North Texas on April 30, 2020:
Mila, thank you for sharing your experience, and the modification you made because you were missing one of the stated ingredients! Sounds like you found a great substitute.
Mila on April 28, 2020:
I made the recipe and didn’t have lime juice. Being an experienced cook, you know which flavors are similar. I used lemon pepper instead and it’s delish.
C E Clark (author) from North Texas on April 07, 2020:
Peggy Woods, thank you for stopping by. Yes, the constant barrage on the pandemic can get difficult to listen to and sometimes we just need to think about something else. Ideally something fun and positive to lift our spirits.
The same subject, but here is some good news I read just a few hours ago about the Coronavirus. It seems tests have been done over several weeks. People in very bad condition from the virus were given transfusions of plasma from people who survived the virus and that plasma was full of antibodies against the virus.
10 people of different ages (no children so far as I know), were injected with the plasma, all patients were in very serious condition, on ventilators and so on, and every one of them improved after just a couple of days. Most have recovered and gone home! Every single one survived and improved after receiving the plasma with antibodies. It seems to me that is a great sign that there is something that can stop the virus in its tracks. It also indicates that once someone recovers from the virus there is a certain amount of immunity from that particular strain for who knows how long?
I hope they are able to perform the transfusions or injections or whatever the procedure is called on millions of people soon and end this nightmare we are all in.
Every day take some time to do, or at least think about, something that raises your spirits and helps give you the determination to keep going. Something you enjoy and that will take your mind off the current situation for a while. Stay safe!
Peggy Woods from Houston, Texas on April 03, 2020:
I felt like revisiting a lighter subject like this one today. Perhaps with more people staying at home, they will be looking for recipes like this. Happy to share it!
C E Clark (author) from North Texas on December 10, 2019:
Elote Lover, thank you for taking time to comment. I'm glad if this recipe has made it easier for you to enjoy what you love!
An Elote lover on December 09, 2019:
Thanks so much for the simple recipe. I absolutely LOVE LOVE LOVE Elote :D
C E Clark (author) from North Texas on December 07, 2019:
Thank you Peggy Woods, for checking out this recipe. It's quick and easy and makes for a great snack for yourself, and/or a friend who may be stopping by for some coffee . . .
C E Clark (author) from North Texas on December 07, 2019:
Shannon, it's probably a good idea to follow a recipe to the letter the first time a person makes it, but I admit that having been cooking since I was 11 or so, I can't leave a recipe alone even the first time I make it. I just have to mess with it and fix it to suit myself. :) I think having lots of experience with cooking makes all the difference and it brings out the 'rebel' in many of us. ;)
Peggy Woods from Houston, Texas on December 03, 2019:
This is something I have never tried, but I see it served as a treat on the food network. Will have to give your recipe a try sometime soon.
Shannon Henry from Texas on October 04, 2019:
Oops! I see an error....I meant to say the salt complements the corn and not compliments it. LOL.......But I am glad you understand changing recipes to suit you. I know people who follow them to the smallest detail and then here I am being a rebel with almost every recipe I get my hand on. And the ones that I would follow exactly I've lost. Isn't that a shame?
C E Clark (author) from North Texas on October 04, 2019:
Shannon, thank you for taking time to comment, and for trying this recipe. I'm the kind of person who can't make a recipe, even the first time, without changing it up a little to suit me, so I understand completely if you do the same. I like to try new things too. I'm so glad you enjoyed this dish!
Shannon Henry from Texas on October 02, 2019:
I just thought I'd stop by and let you know that I tried this today. I'm really bad about following recipe directions to the exact specifications, but I used your ingredient list and instructions for preparation. It was my lunch dish today and not bad. I just ended up adding a little salt to compliment the lime flavor more. Thanks for sharing this or I might never have thought to try a Mexican corn salad....and I love trying new things!
C E Clark (author) from North Texas on September 28, 2019:
Victoria, thank you for discovering this recipe and leaving a comment. I'm glad if it will make enjoying some eloté easier and more convenient for you and your mother. It is a delicious way to enjoy corn. :)
Victoria on September 28, 2019:
I’ve always loved elote but it’s hard To find and I don’t wanna ask my mom to travel so far for elote so thank you so much this will be the only thing I eat from now on lol
C E Clark (author) from North Texas on July 06, 2019:
Rhonda, thank you so much for sharing your experience with this recipe. I'm so glad you enjoyed it and took the time to let me and my readers know how delicious this recipe can be!
Rhonda on July 04, 2019:
I just wanted to share that this turned out absolutely incredible!
I used parmesan on the top because that's all I had, along with extra chili powder and cilantro and it was divine.
C E Clark (author) from North Texas on January 24, 2018:
Arlyyy, thank you for stopping by.
Arlyyy on January 17, 2018:
This is called Esquites, it is an off-the-cob version of Elotes.
Suggestions: Canned corn is just an easier "lazy" way of making it if you have time you can either roast or steam it. Definitely, recommend trying either two.
C E Clark (author) from North Texas on May 23, 2017:
Lena Durante, thank you for checking out this recipe. My friend Americo, as I stated in the introduction, says it definitely tastes superb when the corn is roasted or grilled before adding these other ingredients. Hope you'll have a chance to experiment with it!
Lena Durante from San Francisco Bay Area on May 04, 2017:
I really love this idea! I bet if you grill or roast the corn first, it adds a nice smoky flavor that makes this even more reminiscent of the traditional kind on a stick1
C E Clark (author) from North Texas on February 27, 2017:
BettB, thank you for checking out this recipe and for sharing your knowledge of all these healthful substitute products. I always read the comments on the articles I read, and I hope everyone reads them here too, so that they will see your great suggestions here. Thank you so much for sharing them.
Denise, I hope BettB's response helps you. She seems to have several different options. Thank you for your inquiry.
BettB on January 27, 2017:
Because of the extreme fat content here I'd suggest using Reduced Fat Vegenaise instead of mayo. Vegenaise is one of the best vegan mayos (no cholesterol) and the reduced fat one is some kind of miracle - if not completely as thick and fatty as real mayo, it's really close and half the fat and calories of even the vegan one. So way better than the real mayo. And if you want to really cut the cholesterol, use Earth Balance vegan butter, or Miyoko's Cultured Vegan Butter. I bet you like it just as much, and it's much healthier this way.
Denise on January 05, 2017:
Can you Substitute Someting else in place of Mayonnaise?
C E Clark (author) from North Texas on June 07, 2016:
Shanmarie, thank you for checking out this recipe! I hope you have had a chance to try it out and loved it. It's a more healthful snack that can be made quickly.
I'm sorry it took me so long to get back to you, but for some reason some comments end up in the Spam folder. Makes no sense, but it happens more often than you might think. But I found it and I'm so glad you stopped by! Thanks again.
Au fait on May 28, 2016:
Peggy W, thank you for pinning and sharing this article!
You have quite a website started! Went over and had a look. Very good, and thank you for the advice. :)
Peggy Woods from Houston, Texas on May 23, 2016:
Hi Au fait,
Pinning this to Awesome Hubpages and will share once again. I have some feta cheese in the house right now and some corn...so this will soon be enjoyed.
As to my website...you can find it at the top of any HP article. Finally finished but a work in progress. It will be continually added to as time passes.
You had asked that I should write about my experience. My advice...go with a professional! They know all the ins and outs of designing one and make the cost worthwhile in the long term.
Au fait, the author of this superb recipe. on May 04, 2016:
Shanmarie, thank you for checking out this recipe. I hope you'll have a chance to make it soon. It's so easy, and far more healthful as a snack than most things. Hope you like!
Shannon Henry from Texas on May 01, 2016:
This sounds delicious! I have been in Texas for 16 years and never had this. I'll have to try it! Especially since my daughter lives corner so much.
Shyron E Shenko from Texas on May 01, 2016:
I am back to share this once again. I am surprised that I had to sign in again before I could get here.
I hope all is well with you.
Blessings and hugs my dear friend
Au fait, the author of this superb recipe. on May 01, 2016:
Shyron, thank you for adding your entertaining verse and for bringing attention to this recipe and sharing it. If you look at the beginning of this comment you will see how I override the difficulty/inability HP has created for us authors to respond to comments on niche hubs.
Shyron E Shenko from Texas on April 19, 2016:
I see the sharing button has re-appeared
But HP plans to take away the comments
At least that is what I hear
Do they want to eliminate the writers
From this Sphere
Shyron E Shenko from Texas on March 26, 2016:
I can't believe you have to sign in to every site that you visit. This is insane.
Shyron on March 26, 2016:
I do love this recipe
But I do not like
The niching of HP
And there is no sharing button
Don't you see
Will the Niches wipe out HP?
Kristen Howe from Northeast Ohio on October 27, 2015:
Au Fait, you're very welcome. I might try it next month. I'll let you know when I do. It looks good to me.
C E Clark (author) from North Texas on October 26, 2015:
Kristine Howe, thank you for checking out this recipe! There is no chili pepper in this recipe, but I guess there's no reason not to try it if you like them. This is modeled after the street corn that is served year around, especially in the summers, it's just an easy way to microwave it instead of all the work of grilling, etc.
I hope you do try it. I know my daughter and I both really enjoy it for a treat.
Kristen Howe from Northeast Ohio on October 25, 2015:
This dish sounds interesting and tempting for a perfect side dish. I would love to try to make it this fall or winter, sans the chili pepper. Thanks for sharing this new treat.
C E Clark (author) from North Texas on April 14, 2015:
Thank you for checking this recipe out poetryman6969. If you leave out the may you basically have buttered corn with lime juice and cheese on it. Not the same at all. They have low-fat mayo and it tastes pretty good.
C E Clark (author) from North Texas on April 13, 2015:
Patricia (pstraubie48), thank you for reading and commenting on this article, and for the pin, the votes and the share! This was surprisingly delicious when I tried it and daughter liked it, too. I'm thinking the grilled street corn is probably even better, but this is quick and easy.
poetryman6969 on April 11, 2015:
Sounds tasty. I would probably skip the mayo but I bet the rest would still be good.
Ever heard of poutine?
Patricia Scott from North Central Florida on April 10, 2015:
Honestly I do not think I have met a Mexican dish I do not enjoy. The texture and flavors do a happy dance on my tongue.
I have not had this dish but will gladly give it a try.
Pinning shared voted up++++
C E Clark (author) from North Texas on April 02, 2015:
Ezzly, thank you for checking this recipe out! Hope you get to try it soon as it's so yummy and easy and quick to make. It isn't just Editor's Choice . . .
ezzly on April 01, 2015:
No wonder this got editors choice, such an interesting idea never would have thought to make this. Voted up and sharing on twitter
C E Clark (author) from North Texas on March 30, 2015:
Peachpurple, thanks for stopping by. This is a quick and easy recipe and better for you than pie or ice cream . . .
peachy from Home Sweet Home on March 30, 2015:
i had tried my own corn in the cup, awesome, might want to try the mexican
C E Clark (author) from North Texas on March 19, 2015:
Tillsontitan, thank you for coming by and checking out this recipe. Very quick and easy to make. I hope you try it sometime. Very yummy! Thanks for the votes!
C E Clark (author) from North Texas on March 18, 2015:
Paul Kuehn, thank you for checking out this recipe! You can control how much cheese you sprinkle on the top and you could use a low fat cheese if you prefer. Also, while butter, IMO, gives the best flavor, you could use a substitute. There are many on the market that don't include cholesterol.
Thank you for the votes and FB post and share!
Mary Craig from New York on March 18, 2015:
That's certainly an interesting recipe! I'd never heard of it before either but it sounds like a very tempting treat...and good for you to boot.
Voted up, useful, and interesting.
Paul Richard Kuehn from Udorn City, Thailand on March 17, 2015:
Au fait, thank you very much for sharing another great recipe. I have never tried this, but I'm sure I would like it. The only problem is that at my age there has to be a lot of cholesterol in the butter and cheese which goes into this recipe. This would definitely be a good food for a picnic. Voted up as interesting and useful and sharing with HP followers and on Facebook.
C E Clark (author) from North Texas on March 15, 2015:
Thank you for stopping by Shyron, especially now when I know you're so busy fighting that developer. This corn only takes a minute to make. It's almost as quick as filling a container with water from your faucet. You can have a great snack in no time at all. Make it while your planning your next strategy against this guy whose trying to destroy your neighborhood's great ambiance.
Shyron E Shenko from Texas on March 12, 2015:
I love this, and looked for it yesterday got distracted and ended up not making this, maybe today. Oops almost forgot another core meeting for our neighborhood tonight, so maybe tomorrow.
I hope that all is well with you. It looks like a beautiful day.
Blessings to you dear friend
C E Clark (author) from North Texas on March 10, 2015:
Hannah David Cini, thank you for checking out this recipe and commenting! I'm told the grilled corn has better flavor made this way, but my daughter and I really enjoyed it this way too, and it's faster, easier, and less mess to clean up afterwards. I think both ways are good, but sometimes you just want a quick tasty snack.
Hannah David Cini from Nottingham on March 09, 2015:
Wow- this sounds really good! I had heard of trying it as a whole piece but in a cup just seems like it would be so much easier to eat.
C E Clark (author) from North Texas on March 03, 2015:
peachpurple, this is one of my most popular hubs. Hope you get a chance to try the corn. Daughter and I really liked it and it's so quick and easy!
peachy from Home Sweet Home on March 01, 2015:
wow, this mexican corn in the cup is different from our local type. voted up
C E Clark (author) from North Texas on May 18, 2014:
Matt Jordan III, thank you for stopping by. If you use a milder cheese and leave out the chili powder and pepper, it tastes on the sweet side to me. Experiment and see what works for you.
C E Clark (author) from North Texas on May 14, 2014:
Thank you for stopping by Shyron, and for the votes and share. Blessings to you also . . .
C E Clark (author) from North Texas on May 13, 2014:
Thank you Peggy W for pinning this article. Hope you get a chance to try this quick recipe as a snack -- it's so easy and tasty too!
Matt Jordan from Gulf Coast on May 12, 2014:
Cool. But sounds a bit savory. Can it be done in a way to make it sweet? Perhaps with light cream, sugar, oranges, etc?
Shyron E Shenko from Texas on May 10, 2014:
Au fait, I am going to make this again, I love it. It really goes with just about anything as a side dish. I think I'll make it tomorrow, Walter will love it.
Voted-up, useful, and interesting and shared.
Peggy Woods from Houston, Texas on May 08, 2014:
Going to pin this recipe of yours again to the Awesome HubPages board where it will undoubtedly get even more attention. Fresh corn will be growing in the fields and later this summer will be abundant in the grocery stores. Yum!
C E Clark (author) from North Texas on April 16, 2014:
CraftytotheCore, this is delicious and so quick and easy to make!
CraftytotheCore on April 12, 2014:
That looks delicious! I've never heard of that before, but I would definitely try it sometime.
C E Clark (author) from North Texas on April 01, 2014:
Hope you have a chance to try it. It really is delicious!
VioletteRose from Atlanta on March 28, 2014:
Looks great :)
C E Clark (author) from North Texas on March 12, 2014:
Thank you for stopping by Shyron, and for the votes and share. Appreciate your good wishes.
Shyron E Shenko from Texas on March 07, 2014:
I am going to make this today, I hope your day is filled with hope and love.
voted up UABI, and shared.
C E Clark (author) from North Texas on February 17, 2014:
sujaya venkatesh, very much appreciate your stopping by. However, I will be honest and say I do not understand what you are trying to say in your comment. Hold what over a screen? What do you mean by screen? What is au? Well, thank you for stopping by anyway . . .
C E Clark (author) from North Texas on February 16, 2014:
Thank you Shyron, for sharing your thoughts and voting on and sharing this article. I'm glad you enjoy this recipe. I'm working on some more recipes for single servings because there are so many single people nowadays.
C E Clark (author) from North Texas on February 14, 2014:
Alphadogg16, thank you for commenting on this article. I hope you get a chance to try this corn in a cup. It's fast and easy and yummy!
Kevin W from Texas on February 12, 2014:
Nice hub Au Fait, I just recently learned/tried the Mexican corn being on the border of Mexico, it was actually pretty good. I'll have to try your recipe. Thumbs up on your hub.
sujaya venkatesh on February 12, 2014:
please hold it over the screen au
Shyron E Shenko from Texas on February 12, 2014:
Au fait, I made this again, a few days ago it is so good. I love it. It really goes with just about anything as a side dish. I have a taste for it right now and it is 2:30 am. Maybe I will make it tomorrow.
Voted-up, useful, and interesting and shared.
C E Clark (author) from North Texas on February 11, 2014:
VioletteRose, thank you for stopping by. Hope you have an opportunity to try this recipe!
VioletteRose from Atlanta on February 09, 2014:
This sounds great, thank you so much :)
C E Clark (author) from North Texas on February 04, 2014:
Thank you for stopping by Deborah-Diane, and for the votes and share! This is an incredibly easy recipe that can be a great snack for just one person or as you suggested, a great side for a group. It's one of my most successful hubs and appears on the first page (second listing) of Google search.
Deborah-Diane from Orange County, California on February 02, 2014:
I'm sharing this because it is quick, easy and delicious and could be an easy side dish to go with hot wings on Super Bowl Sunday! I hope some people give it a try! Voted up and shared.
C E Clark (author) from North Texas on November 05, 2013:
Thank you for stopping by, Shyron, and for the votes and share. So glad you enjoy this. It is fast and easy and yummy!
Shyron E Shenko from Texas on November 02, 2013:
Au fait, I have to tell you again, how much we enjoy this, it is really good stuff. Voted-up, useful, and interesting and shared.
C E Clark (author) from North Texas on October 20, 2013:
Thank you for stopping by Shyron. I like this recipe too, and the fact that I don't have to make enough for an army to enjoy it.
Shyron E Shenko from Texas on October 04, 2013:
This is really good stuff. Voted-up, useful, and interesting and shared.
C E Clark (author) from North Texas on August 28, 2013:
Thank you Peggy W for tweeting this hub! This hub is on Google's first page for corn in a cup -- it's dropped to 5th entry, but it's still there. :)
Peggy Woods from Houston, Texas on August 23, 2013:
Being able to just make a single recipe or more is one of the great things about this recipe. Going to share this again by tweeting. You are getting this pinned a lot! :))
C E Clark (author) from North Texas on August 11, 2013:
Thank you Rebeccamealey for checking out this recipe and for sharing it. I think the most unique part of this recipe is that a person can make just one serving or dozens of servings. Hope you get to try it!
C E Clark (author) from North Texas on August 10, 2013:
thumbi7, thank you for reading and commenting. I don't know why lemon juice wouldn't be just as delicious as lime juice. Less butter (fat) can't hurt either so long as the flavor doesn't suffer. Great suggestion for people who want to vary the flavor just a little and I appreciate your adding them to this article. Thanks for the votes and the share too!
Rebecca Mealey from Northeastern Georgia, USA on August 09, 2013:
Ooh, what a unique recipe. Thanks for sharing this. I shall share in return!
JR Krishna from India on August 09, 2013:
We do get this here in another form. They mix only little bit of butter and lemon juice and black pepper powder after boiling the corn.
Voted up and shared
C E Clark (author) from North Texas on July 13, 2013:
Thank you Peggy W for pinning this hub! I hope you soon have the chance to try this recipe. It's so quick and easy and tasty too!
Peggy Woods from Houston, Texas on July 07, 2013:
I am going to create another board titled vegetables on Pinterest and this will be placed there. I still haven't tried this but with ears of corn at 6 for $1 in the stores right now...this is a great time to do it. :)
C E Clark (author) from North Texas on June 28, 2013:
Carl8033, thank you for reading and commenting on this hub! I think you will really like this recipe and it's so quick and easy, but it's not a meal. Just the veggie part. You'll still want to add some protein and maybe some sort of what I call a filler -- rice, potatoes, or pasta, etc. It does have protein in the cheese, but I'm not sure it's enough or if one serving of this dish will keep you from getting hungry in a half hour or so. :)
C E Clark (author) from North Texas on June 27, 2013:
Thank you Livingsta, for commenting and sharing/pinning this hub. It is extremely easy to make, and quick. Hope you have a chance to try it. Sometimes when people try different ways of preparing particular foods, they find one they like.
C E Clark (author) from North Texas on June 27, 2013:
No you didn't Bobby. I just checked and nothing has changed on your profile page. You have to click on "Edit Profile," and then go to the bottom and click the "NO" box where it says, "Show only my featured hubs." Then be sure to save your changes.
I like real whipped cream. Homemade. xx
diogenes from UK and Mexico on June 27, 2013:
I can still touch my nose with both hands ...I pushed the button as you asked
Reddiwhip I meant x
C E Clark (author) from North Texas on June 27, 2013:
Thank you for stopping by Diogenes. Have no idea what you're talking about Bobby. Don't remember asking anything, and have no idea what your response might be the answer to. Hope you're out and doing what I suggested . . . xox
C E Clark (author) from North Texas on June 24, 2013:
Thank you ishwaryaa22 for reading, commenting, voting on, sharing and pinning this hub! This is a super easy recipe and so fast to prepare. Taste yummy too, and you can multiply it for as many people as you want to proved snacks for. Quick and easy for movie night!
Carl Junior on June 24, 2013:
Great hub, You just taught me one easy way to make an easy meal. :) I will definitely do this after work when I have no energy to make a meal.
C E Clark (author) from North Texas on June 23, 2013:
Thank you moonlake for pinning this hub!
livingsta from United Kingdom on June 23, 2013:
Interesting recipe and easy to make too. A good recipe for corn lovers. Thank you for sharing this with us. Voted up, sharing and pinning!
diogenes from UK and Mexico on June 23, 2013:
...It's a good alternative to cream, but it can tend to get in your hair and smell afterwards! Well, you did ask!