Mexican Street Corn Cups Recipe – Creamy Elote in a Cup

In Mexico, street vendors serve elote—grilled or roasted corn on the cob—coated with a savory mix of mayonnaise or butter, tangy cheese such as Cotija, chili, and a squeeze of lime. The husk is often peeled back as a handle for eating straight from the cob, which is delicious but messy.

An easy, less messy alternative is esquites or elote en vaso: the same bold flavors served off the cob. This version mixes sweet corn kernels with a creamy lime crema and adds salty cheese and fresh herbs for a bright, crowd-friendly side dish.

Use the crema on other dishes, too—it’s great with roasted cauliflower for a low-carb twist or stirred into beans and salads for extra flavor.

Ingredient Notes

What you’ll need to make Mexican street corn cups:

Key notes:

• Corn kernels – Fresh corn is best for bright, sweet flavor. If fresh isn’t available, well-drained canned or cooked frozen corn works, too.
• Sour cream – Swap Greek yogurt for a protein boost and tangy flavor if you prefer.
• Cotija or queso fresco – Traditional choices; crumbled feta is a fine substitute if needed.
• Herbs and spice – Fresh cilantro or parsley adds color and freshness. Tajín or chili powder offers a zesty alternative.
• Heat – Cayenne adds a bit of spice; increase or decrease according to taste.

The recipe card below includes ingredient quantities, step-by-step instructions, and nutrition information.

How to Make Fresh Corn Kernels in Minutes

Fresh corn offers a sweet, crisp bite that elevates this dish. A quick way to get tender, easily shucked corn is to microwave the cobs in their husks. This method steams the corn and loosens the silk for fast preparation.

1. Place up to four cobs on a microwave-safe plate.
2. Microwave on high: about 2 minutes for 1 ear, 4 minutes for 2 ears, 5 minutes for 3 ears, and 6 minutes for 4 ears.
3. Trim the end without exposed silk, then hold the trimmed end and pull the husk and silk away in one motion.
4. Use a knife to cut the kernels from the cob into a bowl.

Directions with Pictures

Follow these simple steps to assemble Mexican street corn in a cup.

Step 1. Add cooked corn kernels to a large bowl.

Step 2. In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, pressed garlic, and cayenne.

Step 3. Toss the corn with the lime crema and season with salt and pepper to taste.

Step 4. Fold in crumbled Cotija or feta, then sprinkle with chopped cilantro or parsley and an extra dusting of chili or Tajín if desired.

Serve Mexican street corn warm as a side for grilled meats, tacos, or casseroles. It also works chilled as a refreshing corn salad—either way, it’s versatile and well-loved at gatherings.

Storage

Store leftovers in an airtight container in the refrigerator for 2–3 days. Give it a quick stir before serving; you can add a splash of lime or a spoonful of mayo or yogurt to revive the texture if needed.