Craving the vibrant, creamy, smoky magic of Mexican street corn (elote) but want it easier to eat—no cob, no mess, just pure flavor in every bite? Meet your new summer staple: Creamy Mexican Street Corn Cups.
This deconstructed version captures everything you love about elote—charred sweet corn, tangy mayo-lime crema, crumbled cotija cheese, chili heat, and fresh cilantro—all layered in a single-serve cup that’s perfect for picnics, BBQs, meal prep, or a quick side that feels like a fiesta.
Ready in 15 minutes, endlessly shareable, and even better when made ahead!
Why You’ll Love These Corn Cups
🌽 All the elote flavor—no cob required
🥄 Perfect for parties, potlucks, or lunches—easy to scoop and eat
⏱️ 15 minutes active time—faster than grilling corn!
🌶️ Customizable heat and creaminess
🥗 Naturally gluten-free and vegetarian
If you love bold, zesty, creamy sides that steal the show, this is your new go-to.
Ingredients You’ll Need
(Makes 4–6 servings)
4 cups corn kernels (fresh, frozen/thawed, or canned/drained)
1 tbsp olive oil or butter
½ tsp smoked paprika or chili powder
¼ tsp salt
For the Creamy Sauce:
½ cup Mexican crema, sour cream, or plain Greek yogurt
2 tbsp mayonnaise (optional, for extra richness)
Juice of 1 lime (about 2 tbsp)
1 tsp hot sauce or 1⁄4 tsp cayenne (optional)
For Topping:
½ cup crumbled cotija or feta cheese
¼ cup fresh cilantro, chopped
Lime wedges for serving
Optional: Tajín or extra chili powder for rimming cups
💡 Pro Tips:
Char the corn for authentic flavor: Sear in a hot skillet 5–7 mins until golden and slightly blackened.
No cotija? Feta works (it’s saltier—use a bit less).
Make it dairy-free: Use vegan crema + nutritional yeast for “cheesy” umami.
Step-by-Step Instructions (Easy, Bright, Addictive)
see next page
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