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Elote Mexican Street Corn Cups

Elote Mexican Street Corn Cups

Get ready for a burst of flavor with these Elote Mexican Street Corn Cups! This recipe is incredibly easy to whip up, delivering a satisfyingly creamy and zesty taste that’s perfect for any occasion. With a prep time of just 15 minutes and a cook time of 10 minutes, you can enjoy this delightful Mexican street food classic in under 30 minutes. The rich, velvety sauce coating each tender corn kernel, paired with the salty cotija cheese and a hint of spice, makes these cups a true crowd-pleaser and a delightful alternative to traditional street corn on the cob.
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Prep Time 15 minutes
Cook Time 10 minutes
Under 30 minutes 30 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 4 cups fresh or frozen corn kernels (about 4 ears of corn, or 1 pound bag)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 tablespoon finely chopped fresh cilantro , plus extra for garnish
  • 1 tablespoon lime juice (from about 1/2 lime)
  • 1/2 teaspoon chili powder , plus more for dusting
  • 1/4 teaspoon smoked paprika (optional, for added depth)
  • 1/4 cup crumbled cotija cheese (or feta cheese as a substitute), plus extra for garnish
  • 1 jalapeño , finely diced (optional, for a little heat)
  • Salt and freshly ground black pepper to taste

Equipment

  • Skillet
  • Medium Bowl
  • Small serving cups or bowls

Method
 

  1. If using fresh corn, cut the kernels off the cob. If using frozen corn, you can use it directly from frozen or thaw it according to package directions.
  2. Melt the unsalted butter in a large skillet or non-stick pan over medium heat. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes, or until the corn is tender and slightly caramelized. If using fresh corn, you may need a few extra minutes to ensure it’s cooked through.
    2 tablespoons unsalted butter, 4 cups fresh or frozen corn kernels
  3. While the corn is cooking, in a medium bowl, whisk together the mayonnaise and sour cream (or Greek yogurt) until smooth and well combined. Stir in the finely chopped fresh cilantro, lime juice, chili powder, and smoked paprika (if using). Season with salt and freshly ground black pepper to taste.
    1/4 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon finely chopped fresh cilantro, 1 tablespoon lime juice, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, Salt and freshly ground black pepper
  4. Once the corn is cooked, reduce the heat to low. Add the creamy sauce to the skillet with the corn. Stir gently to coat all the corn kernels evenly. Cook for another 1-2 minutes, allowing the sauce to warm through and meld with the corn. Be careful not to overcook, as you don't want the sauce to separate.
    4 cups fresh or frozen corn kernels
  5. Remove the skillet from the heat. Stir in the crumbled cotija cheese (or feta) and the finely diced jalapeño (if using). The residual heat will slightly melt the cheese, creating a lovely texture. Stir gently to distribute.
    1/4 cup crumbled cotija cheese, 1 jalapeño
  6. Spoon the Elote Mexican Street Corn Cups into small serving cups or bowls. Garnish with extra crumbled cotija cheese, a sprinkle of chili powder, and a few fresh cilantro leaves. Serve immediately while warm and enjoy the explosion of flavors!
    1/4 cup crumbled cotija cheese, 1/2 teaspoon chili powder, 1 tablespoon finely chopped fresh cilantro

Notes

To store leftover Elote Mexican Street Corn Cups, allow them to cool completely at room temperature. Once cooled, transfer the corn mixture into an airtight container. Refrigerate for up to 3-4 days. To reheat, gently warm the corn mixture in a skillet over low heat, stirring frequently, until heated through. You can also reheat it in the microwave in short bursts, stirring in between, until warm. Avoid overheating, as this can make the corn mushy and the sauce oily. For future meals, you can freeze the cooled corn mixture in freezer-safe containers for up to 1-2 months. Thaw overnight in the refrigerator before reheating.