Mexican Street Corn (Elote Cups)

Why You’ll Love This Recipe

I love how fast and flavorful this recipe is. It only takes about 15 minutes from start to finish, and the combination of creamy, spicy, salty, and tangy hits all the right notes. It’s gluten-free, vegetarian, and super easy to customize. I make it for everything from backyard gatherings to taco night sides, and everyone always wants seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound frozen corn
• 2 tablespoons granulated sugar
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon sriracha sauce, or to taste
• Kosher salt, to taste
• Lime salt (optional), to taste
• 1/2 cup cotija cheese or queso fresco, crumbled
• 1/4 cup fresh cilantro, chopped
• Chili powder, to taste
• 1 lime, cut into wedges

Directions

1. I start by bringing about 240 ml (1 cup) of water to a rolling boil in a saucepan. I stir in the sugar until it fully dissolves.

2. I add the frozen corn to the boiling water, cover the pot, and let it simmer gently for 3 to 5 minutes, until the corn is hot and tender.

3. While the corn is cooking, I make the sauce by stirring together mayonnaise, sour cream, sriracha, kosher salt, and lime salt in a bowl until smooth.

4. Once the corn is done, I drain it thoroughly and return it to the pan to cool for about 3 minutes.

5. I fold in the creamy sriracha mixture, making sure all the kernels are evenly coated.

6. I divide the mixture between four cups, then top each one with crumbled cotija, chopped cilantro, a sprinkle of chili powder, and a wedge of lime. I serve them right away while the corn is still warm.

Servings and timing

This recipe makes 4 individual servings (about one cup each), and it’s ready in 15 minutes total—with just 10 minutes of prep and 5 minutes of cook time. It’s perfect for a fast side dish or a fun appetizer.

Variations

Sometimes I char the corn in a dry skillet after boiling to get that classic grilled flavor. I also love swapping in queso fresco when I don’t have cotija. For a smoky kick, I use chipotle powder instead of regular chili powder. If I want to make it spicier, I add extra sriracha or top it with hot sauce. For a dairy-free version, I use vegan mayo and skip the cheese.

Storage/Reheating

This dish is best served fresh, but I’ve stored leftovers in the fridge for up to 2 days. To reheat, I microwave the corn in short bursts until warm, then add fresh toppings like cheese, cilantro, and lime. I don’t recommend freezing it, as the creamy dressing doesn’t hold up well after thawing.

FAQs

Can I use fresh or canned corn instead of frozen?

Yes, I’ve made it with fresh corn off the cob or canned corn (drained well), and both work great. Just adjust the cooking time as needed.

What if I can’t find cotija cheese?

I substitute queso fresco or even feta when cotija isn’t available. They all add that salty, crumbly texture.

Is this recipe spicy?

It has a mild heat from the sriracha, but I can easily adjust the spice level to my liking by adding more or less.

Can I serve this cold?

Yes, I’ve served it chilled or at room temperature, and it’s still delicious—especially on hot days. I just hold off on adding cilantro and cheese until serving.

Can I make this ahead of time?

I prep the sauce and toppings in advance and keep the corn separate until I’m ready to mix and serve. That way, it stays fresh and flavorful.

Conclusion

This Mexican Street Corn recipe is my go-to when I want something bold, bright, and satisfying in just minutes. The creamy, zesty mix of flavors transforms simple corn into something truly special. Whether I’m making it as a side dish or a party snack, these elote cups are always a hit and always worth the (minimal) effort.