Go Back
Elote in a Cup Recipe

Elote in a Cup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 280 kcal

Ingredients
  

  • 2 cups corn kernels fresh, frozen, or canned
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream or Mexican crema
  • 3 tbsp cotija cheese crumbled
  • 1 tbsp lime juice fresh
  • ½ –1 tsp chili powder
  • Tajín optional, to taste
  • 1 tbsp butter
  • Pinch of salt
  • Optional add-ons: jalapeños cilantro, hot sauce

Instructions
 

  • Cook the Corn
    For frozen corn: sauté in butter for 4–5 minutes.
    For canned corn: drain fully and warm in a pan.
    For fresh corn: boil or sauté until tender.
    Optional: allow slight charring for a smoky flavor.
    Add the Creamy Base
    Mix in mayonnaise, sour cream (or Mexican crema), and butter while corn is hot.
    Add Flavor & Acidity
    Stir in lime juice, chili powder, and a pinch of salt.
    Add Cheese
    Mix in most of the cotija cheese, leaving a little for topping.
    Assemble in Cups
    Scoop corn mixture into small cups or bowls.
    Top with remaining cotija, chili powder or Tajín, fresh cilantro, and a lime wedge.
    Optional Variations
    Spicy Jalapeño: add jalapeños or hot sauce.
    Garlic-Lime: add ½ tsp garlic powder.
    Cheesy Lover’s: top with shredded Monterey Jack or cheddar.
    Street Vendor Style: use crema + cotija + Tajín.
    Light Version: replace sour cream with Greek yogurt and reduce mayonnaise.