How to Make the Perfect Street Style Elote Corn Cups
Mexican · Easy · 20 min · 4 servings
Mexican street corn kernels served in a cup and loaded with creamy mayo, cotija cheese, chili and lime. This is the mess free way to enjoy the bold flavors of elote.
Why this recipe works
This Street Style Elote Corn Cups recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 4 cups fresh or frozen corn kernels
- 3 tbsp mayonnaise
- 2 tbsp Mexican crema or sour cream
- 0.5 cup cotija cheese crumbled
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 2 whole limes juiced and zested
- 2 tbsp fresh cilantro chopped
- 1 tbsp butter
Step by step instructions
Step 1: Char the corn
Melt butter in a large cast iron or heavy skillet over high heat until it begins to brown. Add the corn kernels in a single layer and do not stir for 2 minutes allowing them to develop a deep char. Toss and char for another 2 minutes. The charring adds essential smoky flavor that defines this dish.
Step 2: Season the corn
Add half the chili powder and smoked paprika directly to the hot corn and toss to coat evenly. Cook for one more minute so the spices bloom in the heat. Remove from heat and squeeze half the lime juice over the corn, tossing to combine.
Step 3: Mix the creamy sauce
In a small bowl whisk together the mayonnaise, Mexican crema, lime zest and a pinch of salt. Taste and adjust with lime juice. The sauce should be tangy and rich. This can be made ahead and refrigerated for up to three days.
Step 4: Assemble the cups
Divide the hot charred corn evenly among four cups or small bowls. Drizzle a generous amount of the creamy sauce over each cup. Do not be shy with the sauce as it is the heart of this dish.
Step 5: Add toppings and serve
Top each cup with a heavy sprinkle of crumbled cotija cheese, the remaining chili powder and smoked paprika. Finish with fresh cilantro and an extra squeeze of lime juice. Serve immediately while the corn is still warm and the contrast between the hot corn and cool creamy sauce is at its best.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cotija cheese → feta cheese or parmesan for a similar salty crumbly texture
- Mexican crema → full fat sour cream or plain Greek yogurt
- mayonnaise → vegan mayo for a completely plant based version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Stirring the corn too frequently which steams instead of chars and results in pale soggy kernels without the essential smoky flavor
- Using a nonstick pan which cannot reach high enough temperatures to properly char the corn kernels
- Assembling the cups too far in advance which causes the creamy sauce to make the corn soggy and lose its texture
Nutrition facts
Per serving: 280 calories, 8g protein, 32g carbs, 15g fat, 3g fiber.
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