Elote in a Cup (Mexican Street Corn)
Use frozen fire-roasted corn to make this recipe for elote in a cup. This simple side dish only takes 15 to 20 minutes to make, including the homemade sauce. It is going to become one of your favorite Mexican recipes!
Servings: 6
Calories: 207kcal
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.
- Mix together the mayo, cream, the zest of one lime, and the chili powder.
- 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.
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.
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