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Crispy Tostones, Elote Cups, and Churros

This recipe features three easy-to-make traditional Mexican snacks: crispy tostones with lime and chili, vibrant elote cups, and sweet churros with cinnamon sugar, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Appetizers, Snacks
Cuisine Mexican
Servings 6 servings
Calories 465 kcal

Ingredients
  

For Tostones with Lime and Chili

  • 2 large green plantains firm and slightly underripe
  • 1 cup vegetable oil for frying
  • 2 whole limes juiced and zested
  • 1 teaspoon chili powder Tajín preferred
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • to taste sea salt
  • to taste fresh cilantro for garnish

For Elote Cups

  • 4 cups fresh or frozen corn kernels
  • 1/3 cup Mexican crema or sour cream
  • 1/4 cup mayonnaise preferably Mexican mayo
  • 1/2 cup cotija cheese crumbled
  • 2 whole limes juiced
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons butter
  • to taste fresh cilantro chopped
  • to taste lime wedges for serving

For Churros with Cinnamon Sugar

  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups oil for deep frying
  • 1/2 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon
  • a pinch salt

Instructions
 

Preparing Tostones with Lime and Chili

  • Peel the green plantains and slice them diagonally into 1-inch thick rounds.
  • Soak the slices in salted water for 10 minutes.
  • Heat oil to 325°F and fry plantain slices for 3-4 minutes per side until lightly golden.
  • Remove and drain on paper towels.
  • Flatten each fried slice to about 1/4 inch thickness and season with salt.
  • Final fry flattened plantains in 350°F oil for 2-3 minutes per side.
  • Toss hot tostones with lime juice and chili seasoning. Garnish and serve.

Creating Elote Cups

  • If using fresh corn, cut kernels from 4-5 ears. For frozen corn, thaw and pat dry.
  • Heat butter in a skillet and char corn kernels for 5-7 minutes.
  • In a bowl, whisk together crema, mayonnaise, lime juice, and spices.
  • Divide warm corn among cups, drizzle with cream mixture, and top with cheese and cilantro.

Making Perfect Churros

  • Combine water, sugar, salt, and oil in a saucepan; bring to a boil.
  • Remove from heat and add flour; stir until dough forms.
  • Let cool slightly, beat in eggs, and add vanilla.
  • Pipe churros into hot oil at 375°F and fry until golden.
  • Coat in cinnamon sugar immediately after frying.

Notes

For best results, use fresh ingredients and monitor frying temperatures closely.
Keyword Churros, Easy Recipes, Elote, Mexican Snacks, Tostones