You'll want to add this Mexican Street Corn recipe to your summer menu rotation. It's creamy and savory and has the perfect smoky spice blend! Elote in a cup is the perfect side dish or appetizer to take along to barbeques, picnics, and family gatherings.
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If you enjoyed my elote dip recipe then you are going to love this street corn in a cup. Pair with pollo asado, homemade Spanish rice, and avocado pico de gallo for a complete meal.
📖Why This Recipe Works
- Fire Roasted Corn- Typically, Elote is grilled corn on the cob. To make things easier for you we're using a frozen bag of fire-roasted corn.
- Easy to Serve- Unlike a traditional elote recipe, I am serving this off the cob in six single-serve small cups. Or you can layer it in a serving dish for a family-style Mexican corn salad. And no I didn't invent this, just sharing my favorite way to eat it!
🧾Ingredient Notes
- Corn- I used fire-roasted corn to get all the bright corn color with the charred grill marks. You can substitute regular corn, it will just be a little less flavorful. You can use fresh, frozen, or canned corn.
- Jalapeno- Optional but I like the heat that it adds. Of course, add some hot sauce to the corn mixture if you want to kick up the heat a notch
- Fresh Cilantro- Not a cilantro fan? Try chives or parsley.
- Crema- If you can find Mexican crema definitely add it, otherwise sour cream or creme fraiche work in its place.
- Cotija Cheese- Queso fresco by itself or mixed with grated parmesan make an excellent substitution. But feta is my favorite substitute for cotija.
- Tajin- An inexpensive spice blend that adds traditional flavor. You can also use a sprinkle of chili powder and lime zest as a substitute.
⏲️How to Make Elote in a Cup
Saute the corn kernels until they are cooked through. If you use frozen corn you can add it directly to the pan, no need to thaw.
In a small bowl mix together the mayo, cream, the zest of one lime, and the chili powder.
Layer the corn and sauce mixture top with cheese and sprinkle of Tajin.
🥗What to Serve with Mexican Corn in a Cup
One of my favorites to pair with this Mexican street corn recipe is Refried Bean and Cheese Tacos. If you're craving a meaty main dish, try a grilled flank steak recipe with chimichurri sauce or Citrus Shredded Beef with fajita veggies and garden salsa.
Expert Tip
Use feta cheese as a substitute if you don't have cotija Mexican cheese on hand. Both cheeses share a tangy flavor profile which means feta is the next best choice to make this recipe.
🌡️Storing Leftovers
To store leftover Mexican street corn, cool it to room temperature, then place it in an airtight container and refrigerate for up to 3-5 days.
More Corn Recipes
Frequently Asked Questions
Elote is corn on the cob with toppings, while esquites is served in a bowl or cup. This recipe is technically esquites but most native English speakers use the terms elotes or elote en vaso for this version of the popular street food.
Yes! Simply place the husked corn directly onto the grill. Grill the corn for about 3 minutes. Turn over and repeat. When all sides are browned, remove from the grill. Cool slightly and cut the corn off the cob.
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📖 Recipe Card
Elote in a Cup (Mexican Street Corn)
Ingredients
- 2 Tablespoons unsalted butter
- 16 ounces frozen fire roasted corn should be one bag
- ½ cup white onion diced
- ½ teaspoon kosher salt
- 1 Tablespoon jalapeno minced- Optional
- ⅓ cup fresh cilantro minced
- ⅓ cup mayonnaise
- ⅓ cup sour cream or Mexican crema
- 1 teaspoon chili powder
- ¾ cup cotija cheese
- 2 limes one zested, the other cut into wedges
- Tajin use more chili powder and lime zest
Instructions
- Melt the butter in a medium saute pan. Add the frozen corn, onion, and salt (also the jalapeno if using). Saute until the corn is cooked through, about 5 minutes. Remove from the heat and stir in the cilantro. Salt to taste.2 Tablespoons unsalted butter, 16 ounces frozen fire roasted corn, ½ cup white onion, 1 Tablespoon jalapeno, ⅓ cup fresh cilantro, ½ teaspoon kosher salt
- Mix together the mayo, cream, the zest of one lime, and the chili powder.⅓ cup mayonnaise, ⅓ cup sour cream, 1 teaspoon chili powder, 2 limes
- Divide the corn into 6 cups. Top with a dollop of the crema mixture and a little of the cotija cheese. Serve with a lime wedge and sprinkle of tajin.¾ cup cotija cheese, Tajin, 2 limes
Notes
- If you don't have Tajin you can mix together a little bit of salt, lime zest and chili powder.
- This recipe makes a little extra of the creamy sauce. You can use less if you prefer.
Equipment
- 6 Cups
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