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Creamy Mexican Street Corn Cup (Elote in a Cup)
If you’ve ever walked past a street vendor and smelled smoky, buttery corn topped with cheese, chili, and lime, you know how irresistible Mexican street corn can be. This Creamy Mexican Street Corn Cup brings all that bold, tangy, savory flavor into an easy-to-serve, spoonable version known as elote in a cup or esquites.
Instead of corn on the cob, this recipe uses sweet corn kernels sautéed until lightly charred, then tossed in a creamy, zesty sauce and topped with cotija cheese, chili powder, and fresh cilantro. It’s the ultimate easy Mexican corn side dish that works for parties, barbecues, taco nights, and weeknight dinners.
Let’s dive into everything you need to know to make this creamy street corn recipe unforgettable.
What Is Mexican Street Corn in a Cup?
Traditional Mexican street corn, known as elote, is grilled corn on the cob slathered in mayonnaise, sprinkled with cotija cheese, dusted with chili powder, and finished with fresh lime juice.
When served off the cob in a cup, it’s called esquites. This version is easier to eat, perfect for gatherings, and incredibly customizable.
The cup format allows the flavors to mix more thoroughly, creating a creamy, tangy, slightly smoky bite in every spoonful.
Why You’ll Love This Creamy Street Corn Recipe
There are so many reasons this Mexican street corn cup recipe stands out:
- Quick and ready in under 20 minutes
- Perfect for meal prep or entertaining
- Made with simple pantry staples
- Customizable spice level
- Easy to scale for large groups
Plus, it pairs beautifully with tacos, grilled meats, or even as a topping for nachos and burrito bowls.
The Secret to Authentic Flavor
To get that true street-style taste, focus on three key elements:
1. Slightly Charred Corn
Sautéing corn in a hot skillet with butter adds caramelized depth and subtle smokiness.
2. Balanced Creaminess
A mix of mayonnaise and sour cream creates a rich yet tangy base that coats every kernel.
3. Fresh Finish
Lime juice and cilantro brighten the entire dish, cutting through the richness perfectly.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese (plus extra for topping)
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder (plus extra for garnish)
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Heat a large skillet over medium-high heat and melt the butter.
- Add corn kernels and sauté for 5–7 minutes until slightly charred and golden in spots.
- Reduce heat to medium and remove skillet from heat briefly to cool slightly.
- In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.
- Add warm corn to the bowl and stir until evenly coated.
- Fold in crumbled cotija cheese and chopped cilantro.
- Spoon mixture into serving cups or bowls.
- Garnish with extra cotija, a sprinkle of chili powder, and a squeeze of fresh lime.
- Serve warm and enjoy immediately.
Creamy Mexican Street Corn Cup
Sweet corn kernels sautéed and tossed in a creamy, tangy sauce with cotija cheese, lime, and chili powder for a flavorful Mexican-inspired side dish.
Ingredients
Equipment
Method
- Melt butter in skillet over medium-high heat.
- Add corn and sauté until slightly charred.
- Mix mayo, sour cream, lime juice, and spices in bowl.
- Combine warm corn with sauce mixture.
- Stir in cotija and cilantro.
- Spoon into cups, garnish, and serve.
Notes
Adjust spice level to preference. Best served fresh and warm.
Tips for the Best Esquites
Use High Heat for Charring
Don’t overcrowd the pan — corn needs space to caramelize.
Adjust Creaminess
For a lighter version, reduce mayo and increase lime juice slightly.
Make It Spicier
Add diced jalapeños or a dash of hot sauce.
Serve Warm or Room Temperature
This dish tastes amazing both ways, making it perfect for parties.
Delicious Variations
Spicy Chipotle Street Corn
Add 1 teaspoon chipotle powder or adobo sauce.
Tajín Twist
Sprinkle Tajín seasoning instead of chili powder for extra tang.
Grilled Corn Version
Grill whole corn first, then cut off kernels for extra smoky flavor.
Dairy-Free Option
Use vegan mayo and dairy-free sour cream; skip cheese or substitute plant-based feta.
What to Serve With Mexican Street Corn Cup
This creamy corn dish pairs beautifully with:
- Tacos (chicken, beef, shrimp, or veggie)
- Grilled steak or chicken
- BBQ ribs
- Quesadillas
- Burrito bowls
It also works as a topping for baked potatoes or mixed into pasta salads for a bold twist.
Is Mexican Street Corn Healthy?
While indulgent and creamy, this dish can easily be balanced:
- Corn provides fiber and antioxidants.
- Lime and cilantro add vitamin C.
- You can lighten it by reducing mayonnaise.
Portion control and fresh ingredients keep it a satisfying but balanced side dish.
Storage & Make-Ahead Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on stovetop or microwave.
- Add fresh lime and cilantro after reheating for brightness.
This makes it ideal for prepping ahead of gatherings.
Frequently Asked Questions
Can I use frozen corn?
Yes! Just thaw and pat dry before sautéing.
Can I make it ahead of time?
Absolutely. Prepare earlier in the day and garnish before serving.
What if I can’t find cotija?
Feta cheese works as a substitute, though flavor will be slightly different.
Final Thoughts
This Creamy Mexican Street Corn Cup captures the vibrant spirit of Mexican street food in an easy, shareable format. It’s creamy, tangy, slightly smoky, and endlessly customizable.
Whether you’re planning taco night, hosting a backyard barbecue, or simply craving bold flavors, this esquites recipe delivers big taste with minimal effort.
Once you try it, you’ll understand why it’s one of the most beloved street food-inspired side dishes around.
