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Elote, a beloved Mexican street food, has captured the hearts and taste buds of many with its rich, smoky, and savory flavor profile. Traditionally, elote is grilled corn on the cob slathered with a creamy mixture of mayonnaise, sour cream, lime juice, and cheese, then dusted with chili powder and finished with a sprinkle of fresh cilantro. Its irresistible combination of textures and flavors makes it a favorite at street fairs and food markets across Mexico and beyond.

Elote Street Corn Cups

Discover the irresistible flavors of Elote Street Corn Cups, a fun and shareable twist on the iconic Mexican street food. Perfect for gatherings and casual snacking, this delicious dish features fresh grilled corn topped with a creamy mixture of mayonnaise, lime juice, cotija cheese, and spices. Enjoy the smoky sweetness and zesty brightness in a convenient cup for a mess-free experience. Elevate your next barbecue or family event with this crowd-pleaser that’s sure to impress everyone!
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Ingredients
  

4 ears of corn, husked

2 tablespoons olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional for extra heat)

1/2 teaspoon salt

1/4 cup mayonnaise

1/4 cup crème fraîche or sour cream

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 lime, zested and juiced

Additional lime wedges for serving

Tajín seasoning for garnish (optional)

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and sprinkle with smoked paprika, chili powder, cayenne pepper, and salt. Place the corn directly on the grill and cook, turning occasionally, until charred and cooked through (about 10-12 minutes). Remove from the grill and let cool slightly.

    Cut the Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Make sure to do this over a bowl to catch any kernels that may jump out.

      Mix the Sauce: In a mixing bowl, combine the mayonnaise, crème fraîche (or sour cream), crumbled cotija cheese, half of the cilantro, lime zest, and lime juice. Stir until well combined.

        Combine Corn and Sauce: Add the grilled corn kernels to the mixing bowl with the sauce and gently fold until all the corn is coated evenly.

          Assemble the Cups: Divide the corn mixture into small cups or bowls. You can use shot glasses, small paper cups, or ramekins for a fun presentation.

            Garnish: Top each cup with the remaining cilantro, a sprinkle of cotija cheese, and if desired, a dusting of Tajín seasoning for an extra kick.

              Serve: Serve immediately with lime wedges on the side for squeezing over the corn cups. Enjoy your Elote Street Corn Cups warm!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6