Yes — elote in a cup is the easiest way to get the messy, smoky flavor of Mexican street corn without juggling whole cobs. In under 30 minutes you’ll have warm, charred corn tossed in a tangy, creamy sauce, studded with cotija and a hit of chili—served in a portable cup that’s perfect for snacking or parties.
Ingredients
- 4 cups fresh corn kernels (from about 4 ears) or 4 cups frozen, thawed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup mayonnaise (preferably full-fat)
- 1/3 cup Mexican crema or sour cream
- 3/4 cup crumbled cotija cheese (plus extra for garnish)
- 1 lime, juiced (plus wedges for serving)
- 1 teaspoon chili powder or Tajín (plus extra for sprinkling)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional)
- 1 small jalapeño, seeded and minced (optional, for heat)
- Clear plastic or paper cups for serving
Instructions
- Char the corn: Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot. Add butter and olive oil. When foaming, add the corn and spread into a single layer. Let it sit without stirring for 1–2 minutes to develop a good char, then toss and continue to cook for 6–8 minutes until some kernels are nicely browned and smoky. If you prefer grill flavor, cook the corn on a hot grill in a grill basket, shaking occasionally.
- Make the sauce: While the corn chars, whisk together the mayonnaise, crema (or sour cream), lime juice, chili powder, smoked paprika, cumin (if using), and a pinch of salt in a bowl. Taste and adjust—it should be tangy, slightly spicy, and creamy.
- Mix and season: Transfer the hot corn to a mixing bowl. Pour about two-thirds of the sauce over the corn and fold gently so the kernels are coated but still a little loose. Add the minced jalapeño and cilantro now if using. Taste and add more lime, salt, or chili powder as needed.
- Fold in cheese: Add about half of the crumbled cotija and fold it into the sauced corn. Cotija softens slightly against the warm kernels and gives that salty, crumbly goodness we love.
- Assembly: Spoon the sauced corn into clear cups (about 1 cup per person) being generous with sauce and cheese. Sprinkle the remaining cotija on top, dust with a little extra chili powder or Tajín, and garnish with a lime wedge and cilantro sprigs.
- Serve immediately: Elote in a cup is best warm. Offer extra lime wedges, an extra drizzle of crema, and a small spoon so folks can dig in without getting messy.
- Leftovers: Store cooled corn in an airtight container for up to 3 days. Reheat gently in a skillet and add a bit more crema or mayo if it looks dry. Crumbled cheese loses some texture in the fridge but still tastes great.
Tips & Notes
Use fresh corn when you can—the juices and sweetness sing when charred. If using frozen, pat the kernels dry before charring so they brown instead of steaming.
- Make it smoky: A tiny pinch of chipotle powder or a splash of liquid smoke amps the grilled flavor.
- Swap cheeses: If cotija is hard to find, use queso fresco or even finely grated Parmesan in a pinch (it’ll be different but still delicious).
- Vegan option: Swap mayo and crema for vegan mayo and cashew cream; use vegan cheese or skip it for a lighter version.
- Party hack: Keep sauce and cheese separate until serving for a less messy buffet—people love building their own cups.
Weird Food Fact
Street vendors in Mexico traditionally sell elote on wooden skewers or paper, not cups. The “elote in a cup” (esquite) comes from the Nahuatl word for toasted corn and was an easy, economical way for vendors to serve kernels without the husk—so tasty and portable it became a favorite everywhere.
Want a little ritual? Squeeze lime over the top, close your eyes, and notice how the tart citrus flips the whole thing from rich to bright. That small flip is why I keep making elote in a cup whenever corn is in season.