Easy Mexican Street Corn Cups (Elote in a Cup) Recipe: A Flavorful Summer Side Dish

Get ready to whip up a truly irresistible dish that will transport your taste buds straight to the vibrant streets of Mexico! Our **Mexican street corn cups**, also known as **elote in a cup** or *esquites*, are a delightful, mess-free alternative to traditional corn on the cob. This recipe is not only incredibly easy, but it’s also remarkably quick, coming together in under 20 minutes, making it the perfect last-minute addition to any meal or gathering. Using fresh corn, we capture the sweet, juicy essence of summer, perfectly complemented by a creamy, tangy sauce that is utterly addictive. Prepare to impress your guests and satisfy your cravings with this vibrant, crowd-pleasing side dish that promises big flavors and minimal effort!

What Exactly is Elote and Esquites? Understanding Mexican Street Corn

In Mexico, the culinary landscape is rich with incredible street food, and few dishes are as iconic and beloved as *elote*. Elote refers to grilled or roasted corn on the cob, generously slathered with a mouthwatering combination of mayonnaise, creamy butter, tangy Cotija cheese, a sprinkle of fiery chili powder or other hot spices, and a squeeze of fresh lime or lemon juice. Vendors expertly pull back the corn husks, creating a natural handle for easy enjoyment. While undeniably delicious, enjoying elote directly off the cob can sometimes be a bit messy, albeit part of its charm!

Enter *esquites*, or *elote en vaso* (corn in a cup), the brilliant solution for a less messy yet equally flavorful experience. Esquites takes all the incredible elements of elote but serves them conveniently off the cob, typically in a cup or bowl. The sweet, tender corn kernels are mixed directly with the creamy sauce, creating a harmonious blend of textures and tastes in every spoonful. This method allows the flavors to meld even more intimately, ensuring every bite is packed with that signature creamy, tangy, and spicy goodness. It’s the same beloved Mexican street corn experience, just in a more refined and easy-to-eat format, perfect for parties, picnics, or simply enjoying at home without the fuss.

Why You’ll Love This Easy Elote in a Cup Recipe

There are countless reasons why this Mexican Street Corn Cups recipe will quickly become a staple in your kitchen. First and foremost, its **unmatched flavor profile** is a true delight – a perfect balance of sweet corn, savory cheese, zesty lime, and a subtle kick of spice. It’s a taste sensation that genuinely stands out!

Secondly, it’s incredibly **quick and easy to prepare**. In less than 20 minutes, you can transform simple ingredients into a gourmet side dish. This makes it ideal for busy weeknights, last-minute potlucks, or when you just don’t want to spend hours in the kitchen.

Thirdly, it’s a **crowd-pleaser**! Whether you’re hosting a barbecue, a family dinner, or a casual get-together, these street corn cups are universally loved. They’re visually appealing and offer a unique, vibrant taste that guests often rave about. Plus, serving it in cups makes it naturally **mess-free**, a huge advantage over traditional corn on the cob, especially when entertaining.

Finally, this recipe is wonderfully **versatile**. It can be served warm or chilled, making it suitable for any season or occasion. The creamy lime crema is so versatile, you’ll find yourself wanting to use it in other dishes, like our delicious low-carb Mexican-style cauliflower. Get ready to fall in love with your new favorite summer side!

Essential Ingredients for Authentic Mexican Street Corn Cups

Crafting the perfect Mexican street corn cup begins with selecting fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and some helpful notes for each component:

• Corn Kernels: While canned or cooked frozen corn (thoroughly drained) can work in a pinch, **fresh corn kernels are highly recommended** for the best flavor and texture. The natural sweetness and “pop” of fresh corn truly elevate this dish. We’ll share a quick method below for microwaving corn on the cob to yield perfectly tender kernels in minutes. You’ll need about 4 cobs to get roughly 2 cups of kernels.
• Mayonnaise: This forms the rich, creamy base of our sauce, lending a smooth texture and savory depth.
• Sour Cream or Greek Yogurt: Adding sour cream contributes to the creaminess and a delightful tanginess that balances the sweetness of the corn. For a healthier twist and an extra protein boost, **Greek yogurt is an excellent substitute**, offering a similar creamy texture with a slightly more pronounced zing. Both options are fantastic!
• Lime Juice: Freshly squeezed lime juice is non-negotiable! It provides essential acidity and bright, zesty flavor that cuts through the richness of the sauce, defining the authentic street corn taste.
• Garlic Cloves: Two pressed garlic cloves infuse the sauce with aromatic, savory notes. Fresh garlic offers the best flavor.
• Cayenne Pepper: This is where you control the heat! A small amount adds a subtle warmth, while a bit more can bring a pleasant fiery kick. Adjust to your personal preference. Other chili powders like ancho chili powder can also be used.
• Cotija Cheese or Feta Cheese: Traditionally, Mexican Cotija cheese (a salty, crumbly cow’s milk cheese) is used. However, **feta cheese is a very good and widely available alternative**, offering a similar salty, briny, and crumbly texture that pairs beautifully with the other ingredients.
• Fresh Cilantro or Parsley: A generous sprinkle of freshly chopped cilantro or parsley as a garnish not only adds a burst of fresh flavor but also a beautiful vibrant color. If you’re looking for an authentic Mexican touch, keep some **Tajín Clásico Seasoning** on hand. This popular Mexican spice mix combines chili peppers, lime, and salt, adding a fantastic layer of flavor and zest. Chili powder is another excellent option for extra seasoning.
• Salt and Black Pepper: To taste. Always season incrementally and adjust until the flavors sing.

For the complete list of ingredients and precise measurements, please refer to the recipe card below.

How to Prepare Fresh Corn Kernels in Minutes: A Clever Hack

While I’m certainly not one to dismiss the convenience of frozen or canned corn (they have their place in many recipes!), there’s an undeniable magic that fresh corn brings to Mexican Street Corn Cups. The sweet, juicy “pop” of fresh kernels can truly elevate this recipe from good to extraordinary. Since corn is the star of this show, investing a little effort into using fresh is undeniably worth it.

And the best part? It’s much easier than you might think to get fresh kernels off the cob! Forget struggling with messy methods; I have a brilliant trick that will have you enjoying perfectly cooked fresh corn in no time. This method involves **microwaving corn on the cob in the husk**, which steams the corn beautifully and makes husk removal a breeze. You’ll be amazed at how simple and clean this process is!

Here’s how to quickly prepare fresh corn using the microwave method:

1. Select 4 ears of fresh corn, still in their husks. Place them on a microwave-safe plate.
2. Microwave on high power. For 1 ear, microwave for 2 minutes. For 2 ears, microwave for 4 minutes. For 3 ears, microwave for 5 minutes. For 4 ears, microwave for 6 minutes. (Note: These times are approximate and may vary slightly based on your microwave’s wattage and corn size.)
3. Once microwaved, carefully remove the corn (it will be hot!). Cut off the very end of the corn cob that does *not* have the stringy silk strands exposed, typically about half an inch from the bottom.
4. Hold the top end of the corn cob (the end with the silk strands) firmly in one hand. With the other hand, squeeze and pull the corn cob downwards from the cut end. The husk and silk strands should slide off cleanly in one motion, leaving you with a perfectly desilked, cooked ear of corn.
5. Using a sharp knife, carefully stand the cob upright in a large bowl (the bowl will catch the kernels) and slice downwards to remove the kernels from the cob. Rotate the cob as you slice until all kernels are removed. You should yield approximately 2 cups of fresh corn kernels from 4 medium cobs.

This method ensures not only perfectly cooked corn but also significantly reduces the mess often associated with desilking and cutting fresh corn.

Step-by-Step Instructions: Crafting Your Mexican Street Corn Cups

Making this easy and flavorful Mexican street corn in a cup is straightforward. Follow these simple steps for a truly delicious result:

Tips for Perfect Mexican Street Corn Cups Every Time

Achieving the perfect Mexican Street Corn Cups is easy with a few simple tips:

• Choose the Best Corn: Fresh, in-season sweet corn will yield the most flavorful results. Look for plump, bright green husks and moist silks. If fresh isn’t available, high-quality frozen corn is your next best option, just ensure it’s fully thawed and well-drained.
• Don’t Skimp on Fresh Lime Juice: Bottled lime juice simply doesn’t compare to the bright, zesty flavor of fresh. A squeeze of fresh lime is crucial for balancing the richness of the sauce and bringing out the corn’s sweetness.
• Taste and Adjust Seasoning: Everyone’s palate is different. After mixing, always taste your corn mixture. You might want more salt, a grind of black pepper, a bit more lime, or an extra pinch of cayenne for added heat. Don’t be afraid to customize!
• Consider Grilling or Roasting Corn: While the microwave method is quick, if you have time, grilling or roasting the corn before cutting off the kernels adds a wonderful smoky char that enhances the depth of flavor even further.
• Chill for Enhanced Flavor: While traditionally served warm, Mexican street corn cups are also incredibly delicious chilled. Allowing the mixture to rest in the refrigerator for at least 30 minutes before serving lets the flavors meld and deepen.
• Vary Your Toppings: Beyond cilantro and Cotija, consider other garnishes like a drizzle of hot sauce (Valentina or Cholula are great), a sprinkle of smoked paprika, or finely diced red onion for an extra crunch and bite.

Serving Suggestions: Pairing Your Elote in a Cup

Mexican street corn is a versatile side dish that complements a wide array of meals. Traditionally, it’s served warm, making it the ideal accompaniment for robust Mexican main courses. Imagine it alongside tender pork tenderloin carnitas, a hearty layered burrito casserole, or sizzling fajitas.

However, don’t limit yourself to warm servings! This creamy corn delight is equally delicious served chilled, transforming into what some might affectionately call a Mexican street corn salad. This makes it a fantastic addition to summer barbecues, potlucks, or picnics. It pairs wonderfully with grilled chicken, fish tacos, or even as a flavorful topping for loaded nachos. No matter how you serve it, your guests are sure to be delighted by this vibrant and tasty dish!

Storage Guidelines

Leftover Mexican street corn cups can be stored in an airtight container in the refrigerator for 2-3 days. While it’s best enjoyed fresh, the flavors can often deepen overnight. Stir well before serving any leftovers.

Frequently Asked Questions About Mexican Street Corn Cups

Can I use frozen or canned corn instead of fresh?

Absolutely! While fresh corn offers the best flavor and texture, good quality frozen or canned corn can be used. If using frozen, thaw it completely and drain any excess liquid. If using canned, drain and rinse it thoroughly before adding to the recipe. Just ensure it’s not overly watery, as this can dilute the sauce.

What is Cotija cheese, and what are good substitutes?

Cotija cheese is a firm, crumbly, and salty cow’s milk cheese from Mexico, similar in texture to Parmesan but with a distinct flavor. It doesn’t melt easily, making it perfect for crumbling over dishes. If you can’t find Cotija, **feta cheese** is an excellent and widely available substitute, offering a similar salty and crumbly profile. Queso fresco is another option, though it’s milder and less salty.

How can I make my Mexican Street Corn Cups spicier?

To increase the heat, simply add more cayenne pepper to the sauce mixture. You can also incorporate a pinch of chili powder, a dash of your favorite hot sauce (like Valentina or Cholula), or even finely diced jalapeños or serrano peppers (seeds removed for less heat) into the corn mixture.

Can I prepare this recipe ahead of time?

Yes, you can! The corn mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. If preparing ahead, it’s best to add the fresh cilantro and any extra garnishes just before serving to maintain their freshness and vibrant appearance.

Is this recipe suitable for dietary restrictions (e.g., vegetarian, vegan, gluten-free)?

This recipe is naturally vegetarian and gluten-free. To make it vegan, substitute the mayonnaise and sour cream with vegan mayonnaise and vegan sour cream or plain unsweetened vegan yogurt. For the cheese, you can use a high-quality vegan feta or Cotija alternative, or simply omit it for a dairy-free version.

What are some other ways to cook the corn besides microwaving?

Besides microwaving, you can boil, grill, or roast the corn. To boil: shuck the corn and boil for 3-5 minutes until tender-crisp. To grill: grill shucked corn over medium-high heat for 8-10 minutes, rotating occasionally, until tender and lightly charred. To roast: toss kernels with a little oil, spread on a baking sheet, and roast at 400°F (200°C) for 15-20 minutes, stirring halfway, until tender and slightly caramelized.

More Delicious Side Dishes You’ll Love

If you enjoyed these vibrant Mexican Street Corn Cups, you’ll surely love these other easy and flavorful side dish recipes:

• Easy Corn and Black Bean Salsa Recipe
• 4-Ingredient Guacamole Recipe
• Mexican Street Style Cauliflower {Low-carb Elote Recipe}

Recipe Card: Mexican Street Corn Cups

Mexican Street Corn Cups

Make Mexican street corn cups in under 20 minutes using fresh corn with this easy, crowd-pleasing elote in a cup recipe!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Author: Marjory Pilley

Ingredients

• 4 Cobs of corn (To yield approximately 2 cups of corn kernels)
• ¼ cup Mayonnaise
• ¼ cup Sour cream (or Greek yogurt)
• 1 Tablespoon Lime juice
• 2 Garlic cloves (pressed)
• ⅛ teaspoon Cayenne pepper
• ½ cup Feta cheese, crumbled (or Cotija cheese)
• Chopped parsley or cilantro (optional garnish)
• Salt and pepper to taste

Instructions

For Fresh Corn

1. For fresh corn, microwave it on the cob. (See detailed step-by-step pictures and more tips above: how to microwave corn in the husk.) Depending on the size of the corn cobs, you will need 4-6 cobs to yield approximately 2 cups of corn kernels.
2. Place up to 4 corn cobs on a microwave-safe plate and microwave on high as follows:
   • 1 ear – 2 minutes
   • 2 ears – 4 minutes
   • 3 ears – 5 minutes
   • 4 ears – 6 minutes
3. When finished, carefully cut the end of the corn cobs that doesn’t have the strands exposed off. Hold the end with stringy strands in one hand, and pull to remove the husk and strands in one motion. Use a knife to remove the kernels from the cob and place them in a bowl.

Sauce and Assembly

1. In a small bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, pressed garlic, and cayenne pepper. Whisk until well combined and creamy.
2. Add the corn kernels to a large bowl. Pour the lime crema mixture over the corn. Mix thoroughly until all kernels are well coated. Add salt and pepper to taste, adjusting to your preference.
3. Gently fold the crumbled feta or Cotija cheese into the corn mixture.
4. Serve immediately in individual cups or a large serving bowl. Garnish with a sprinkle of fresh chopped cilantro, parsley, or Tajín seasoning, and enjoy!

Notes: You’ll find step-by-step pictures, serving ideas, and more tips in the main article above.

Storage: Store leftover Mexican street corn cups for 2-3 days in an airtight container in the refrigerator.

Nutrition

Calories: 232kcal | Carbohydrates: 18g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 316mg | Potassium: 272mg | Fiber: 1g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 7.7mg | Calcium: 109mg | Iron: 0.6mg

Nutritional and Food Safety Disclaimer

This recipe was originally published on September 19, 2017, and has been updated to improve the reader experience and provide more comprehensive information.