Oh my gosh, let me tell you about my absolute favorite quick snack – elote corn in a cup! This Mexican street food masterpiece hits all the right notes: creamy, tangy, spicy, and just a little smoky. I first fell in love with it at a food truck in Austin, and now I make it at home whenever I need a flavor-packed pick-me-up.
The best part? It comes together in just 15 minutes flat. Whether you’re prepping for game day, need a midnight snack, or want to impress guests with minimal effort, this elote corn in a cup never fails. That perfect combo of charred corn, rich mayo-cream sauce, crumbly cotija cheese, and zesty lime makes people go crazy for it – my neighbors can literally smell when I’m making it and come knocking!
What started as my cheat-day treat has become my go-to for everything from backyard BBQs to “I deserve this” solo snack sessions. Once you try this magical mix of textures and flavors, you’ll understand why street vendors across Mexico have been serving versions of this for generations.
Why You’ll Love This Elote Corn in a Cup
Listen, I’m not exaggerating when I say this might become your new obsession. Here’s why:
- 15 minutes flat – From fridge to face in less time than it takes to decide what to watch on Netflix
- Flavor explosion – That magical combo of smoky, creamy, tangy and spicy will make your taste buds dance
- Heat your way – Want it mild? Go easy on the chili powder. Feeling brave? Bring on the cayenne!
- Crowd pleaser – I’ve yet to meet someone who doesn’t go back for seconds (sometimes thirds)
It’s the perfect excuse to eat dessert first – because let’s be real, this tastes like happiness in a cup.
Ingredients for Elote Corn in a Cup
Okay, let’s gather our goodies! The magic of this recipe comes from just a handful of simple ingredients. Here’s exactly what you’ll need:
- 2 cups corn kernels – fresh cut from the cob is ideal (about 3 ears), but frozen works great too – just thaw and pat dry
- 1/4 cup mayonnaise – use the real stuff, none of that “light” nonsense here
- 1/4 cup sour cream – full fat for maximum creaminess
- 1/2 cup crumbled cotija cheese – packed and measured after crumbling (feta works in a pinch)
- 1 tsp chili powder – adjust up or down to match your heat tolerance
- 1/2 tsp smoked paprika – the smoked kind is crucial for that authentic street food flavor
- 1 lime – for both juice (about 1 tbsp) and wedges to serve
- 2 tbsp chopped cilantro – leaves and tender stems only
- Salt to taste – start with 1/4 tsp and adjust from there
Pro tip: Squeeze that lime fresh – bottled juice just won’t give you the same bright zing. And don’t skip the smoked paprika – it’s what gives this dish its signature “just off the grill” flavor even when you’re cooking indoors.
How to Make Elote Corn in a Cup
Alright, let’s get cooking! This elote corn in a cup comes together so fast you’ll barely have time to lick the spoon (though I won’t judge if you do). Follow these simple steps for street food magic right at home.
Step 1: Prepare the Corn
Heat a grill pan or skillet over medium-high heat – you want it nice and hot. Toss your corn kernels with just a drizzle of oil (about 1 tsp) and spread them out in the pan. Don’t crowd them! Let them sit undisturbed for 2-3 minutes until you get those beautiful charred spots. Give them a stir and cook another 2 minutes – we want golden-brown, not burnt. No grill? No problem! A regular frying pan works great too.
Step 2: Mix the Creamy Sauce
While the corn cooks, whisk together equal parts mayo and sour cream in a small bowl. This combo gives you that perfect balance of richness and tang. Feeling adventurous? Try substituting half the mayo with Greek yogurt for a lighter twist. Just don’t tell my abuela I suggested that!
Step 3: Assemble and Garnish
Here’s where the magic happens! Divide the hot corn between cups (I use small mason jars for that street food vibe). Drizzle generously with the creamy sauce – don’t be shy! Then comes the fun part: shower it with crumbled cotija, dust with chili powder and smoked paprika, and finish with fresh cilantro. Squeeze lime juice over everything right before serving – that bright acidity cuts through the richness perfectly.
Pro tip: Assemble right before eating to keep the corn crisp and toppings fresh. And whatever you do, don’t skip the lime wedge on the side – that extra squeeze makes all the difference!
Expert Tips for Perfect Elote Corn in a Cup
After making this recipe more times than I can count (seriously, my friends request it weekly), I’ve learned a few tricks to take your elote corn in a cup from good to “oh my god what is this magic”:
- Char is key – Don’t rush the corn! Those dark golden spots add smoky depth that makes all the difference. Listen for that satisfying sizzle.
- Timing is everything – Assemble right before serving to keep the corn crisp and toppings fresh. Leftovers? Store components separately.
- Spice to your life – Start with 1 tsp chili powder, then taste and adjust. My cousin adds tajín for extra zing!
- Cotija cold – Keep your cheese chilled until the last second – it crumbles way easier when cold.
Oh, and always make extra – this stuff disappears faster than you can say “¡qué rico!”
Ingredient Substitutions & Variations
Listen, I’m all about making recipes work with what you’ve got! Here’s how to adapt this elote corn in a cup when your pantry rebels:
- Cheese swap – No cotija? Feta works beautifully (just use slightly less salt). Queso fresco is another great option.
- Dairy-free magic – Vegan mayo and coconut yogurt make a killer plant-based version that’ll fool even the biggest cheese lovers.
- Spice it up – Toss in diced jalapeños or a pinch of cayenne if you like it hot. My uncle adds a dash of hot sauce right before serving!
- Herb options – Not a cilantro fan? Try fresh parsley or even a sprinkle of chives for color.
The beauty of street food? It’s meant to be played with – so make it yours!
Serving and Storage Tips
Here’s the truth – elote corn in a cup tastes best fresh, when the corn’s still warm and the toppings are crisp. I always tell friends to dig in right after assembling – that first bite with the melty cheese and zesty lime is pure magic!
If you must store it (though I rarely have leftovers), keep components separate in the fridge. The corn and sauce can hang out for about a day – just reheat the corn gently in a pan before reassembling. Warning: the cheese gets saltier as it sits, so you might want to go lighter on the cotija for round two.
Pro tip: Those cute little mason jars? They make perfect single-serving storage containers too – just screw on the lid and pop in the fridge!
Elote Corn in a Cup FAQs
I get asked about this recipe ALL the time – here are the questions that pop up most often (along with my very opinionated answers!):
Can I use canned corn?
Oh honey, no. Those mushy little kernels just won’t give you that perfect char or texture. Fresh or frozen corn is the way to go – trust me, you’ll taste the difference.
Is this gluten-free?
Absolutely! Every ingredient in my elote corn in a cup is naturally gluten-free. Just double-check your chili powder blend if you’re super sensitive – some brands add sneaky fillers.
How can I make it spicier?
Now we’re talking! Try adding a pinch of cayenne to the chili powder, or garnish with sliced jalapeños. My secret weapon? A few drops of hot sauce mixed right into the creamy sauce.
Can I make this ahead?
You can prep components separately (keep the corn and sauce refrigerated), but assemble right before serving. Nobody wants soggy elote – the magic is in that fresh, crunchy texture!
What if I hate cilantro?
No judgement here! Swap in fresh parsley or even skip it entirely. The lime and cheese still pack plenty of flavor on their own.
Nutritional Information
Okay, let’s be real – we’re not eating elote corn in a cup because it’s a salad! But because I know you’re curious (and maybe tracking macros), here’s the nutritional breakdown per serving:
- Calories: 320
- Fat: 22g (6g saturated)
- Carbs: 28g
- Fiber: 4g
- Sugar: 6g
- Protein: 8g
- Sodium: 450mg
Quick disclaimer: These numbers can vary based on your exact ingredients and portion sizes. I calculated using full-fat mayo and sour cream – if you use lighter versions, the numbers will drop a bit. But honestly? This is street food meant to be enjoyed, not analyzed!
Pro tip: If you’re watching calories but still want that creamy goodness, try mixing half mayo with half Greek yogurt. It lightens things up without sacrificing too much flavor. But between us? I always go for the full-fat version – life’s too short for sad elote!
Alright, now it’s your turn! Whip up this elote corn in a cup and prepare for your taste buds to throw a fiesta. Trust me, once you try this magical combo of smoky, creamy, tangy goodness, you’ll be hooked just like I was. Snap a pic of your creation and tag me – I love seeing your kitchen adventures! Now go grab that corn and get cooking – your future self will thank you for this flavor explosion.
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“15-Minute Elote Corn in a Cup Recipe – Irresistible!”
- Total Time: 15 mins
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and easy Mexican street food snack featuring grilled corn topped with creamy, tangy, and spicy flavors.
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, cut into wedges
- 2 tbsp chopped cilantro
- Salt to taste
Instructions
- Grill or sauté corn kernels until lightly charred.
- Mix mayonnaise and sour cream in a small bowl.
- Divide corn into serving cups.
- Drizzle with mayo-sour cream mixture.
- Sprinkle cotija cheese, chili powder, and smoked paprika.
- Garnish with cilantro and lime wedges.
- Serve immediately.
Notes
- Use fresh corn for best flavor.
- Adjust spice level to your preference.
- Replace cotija with feta if unavailable.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Snack
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Keywords: elote, corn in a cup, Mexican street food, grilled corn