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Mexican Street Corn In A Cup Recipe: Easy Elote Corn Cups
Jessica

Mexican Street Corn In A Cup

Warm sweet corn tossed with creamy lime dressing, cotija cheese, chili, and cilantro for an easy elote-inspired side dish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 cups
Course: Lunch
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups corn kernels fresh or frozen
  • 2 tablespoons unsalted butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/3 cup cotija cheese crumbled, plus more for serving
  • 2 tablespoons fresh cilantro chopped
  • salt and freshly ground black pepper to taste
  • lime wedges and hot sauce for serving

Equipment

  • Large skillet
  • Small mixing bowl
  • Wooden spoon
  • Serving cups

Method
 

  1. Warm a large skillet over medium-high heat. Add the butter and corn. Cook for 6 to 8 minutes until hot and lightly golden.
  2. Whisk the mayonnaise, sour cream, lime juice, garlic powder, chili powder, and smoked paprika in a small bowl.
  3. Remove the skillet from the heat. Add the creamy mixture and gently toss until the corn is evenly coated.
  4. Fold in most of the cotija cheese and cilantro. Spoon into cups and garnish with more cheese, chili, cilantro, and lime.

Notes

  • Drain canned or thawed corn thoroughly to prevent a watery sauce.
  • Use feta if cotija is unavailable.
  • Adjust chili and hot sauce to taste.