Mexican Street Corn (Elote Cups)
Creamy, spicy, and tangy—this irresistible elote-style corn is tossed with mayo, cotija, chili, and lime for a quick side dish you’ll want to make on repeat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings (individual corn cups)
- Category: Side Dishes
- Method: Boiling (Optional: Skillet Charring)
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Main Ingredients:
1 pound (450 g) frozen corn
2 tablespoons granulated sugar
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
1/2 teaspoon sriracha sauce (or to taste)
Kosher salt (to taste)
Lime salt (optional, to taste)
1/2 cup (65 g) cotija cheese or queso fresco, crumbled
1/4 cup (10 g) fresh cilantro, chopped (to taste)
Chili powder (to taste)
1 lime, cut into wedges
Instructions
Boil the Corn: In a saucepan, bring 240 ml of water to a rolling boil. Add sugar and stir until dissolved.
Cook the Corn: Add frozen corn to the water. Cover and simmer for 3–5 minutes, until heated through and tender.
Mix the Sauce: In a bowl, combine mayonnaise, sour cream, sriracha, kosher salt, and optional lime salt. Stir until creamy and smooth.
Cool and Combine: Drain corn and return it to the pan. Let it cool for about 3 minutes. Then fold in the sauce mixture until evenly coated.
Assemble: Divide dressed corn into 4 serving cups. Top with crumbled cotija cheese, chopped cilantro, chili powder, and a lime wedge.
Serve: Enjoy warm, immediately after assembling for best flavor and texture.
Notes
Charred corn option: For deeper flavor, char the drained corn in a dry skillet for 2–3 minutes before mixing with sauce.
Spice it up: Add extra sriracha, Tajín, or hot sauce for more heat.
Make it ahead: Prepare the sauce and toppings in advance; assemble just before serving.
Cheese swap: If cotija isn’t available, use feta or queso fresco.
Find it online: https://allrecipesmade.com/mexican-street-corn-elote-cups/
