Name: Mexican Street Corn Elote Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican cuisine
Ingredients: 4 cup corn (fresh, frozen, or canned kernels, drained if canned); 0.5 cup mayonnaise; 0.5 cup cotija cheese (crumbled); 2 pcs lime (juiced, plus wedges for serving); 1 tsp chili powder (or to taste); 0.25 cup cilantro (fresh, chopped); 1 tsp garlic (minced); 1 tbsp butter; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste)

Several small, clear cups are filled to the brim with vibrant Mexican street corn, known as Elote. The juicy, golden corn kernels are coated in a rich, creamy white sauce, generously sprinkled with crumbled white cotija cheese and a dusting of red chili powder. Fresh green cilantro leaves are scattered on top, adding a pop of color and freshness. The cups rest on a rustic wooden surface, with a fe

Embark on a culinary journey to the vibrant streets of Mexico with these irresistible Elote Cups. This iconic Mexican street food, traditionally known as Esquites when served off the cob, perfectly captures the essence of a bustling mercado. Sweet, tender corn kernels are either expertly grilled to achieve a smoky char or swiftly pan-fried for a quick, caramelized finish, bringing out their natural sweetness. They are then generously enveloped in a rich, creamy sauce crafted from mayonnaise, brightened with a zesty squeeze of fresh lime juice and a hint of garlic. The magical touch comes from the toppings: a generous crumbling of salty cotija cheese, a sprinkle of fiery chili powder for a gentle kick, and a garnish of fresh cilantro, adding a burst of herbaceous freshness. Served conveniently in cups, these individual portions make for a fantastic, fuss-free snack, a lively appetizer for your next gathering, or a flavour-packed side dish. They embody the authentic, bold flavors of Mexican cuisine, offering a delightful interplay of creamy, tangy, sweet, and spicy notes in every spoonful. Get ready to recreate a beloved street food experience right in your own kitchen; it’s a quick reward with maximum deliciousness.

Preparation time: 15 min
Cooking time: 10 min
Total time: 25 min
Servings: 4

Instructions

Preparation

1If using fresh corn, carefully cut the kernels off the cobs. If using frozen, ensure they are thawed. If canned, drain them well.
2In a small bowl, combine the mayonnaise, juice from one lime, minced garlic, a pinch of salt, and pepper. Mix until smooth and set aside.
3Chop the fresh cilantro and crumble the cotija cheese, preparing them for garnishing.

Cooking

1Heat a large skillet or grill pan over medium-high heat. Add butter and let it melt.
2Add the corn kernels to the hot pan. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred. If grilling, grill corn on the cob until charred, then cut off kernels.
3Remove the corn from the heat and transfer it to a large mixing bowl.

Assembly

1Pour the prepared creamy mayonnaise mixture over the warm corn kernels. Mix well until all the corn is evenly coated.
2Evenly distribute the elote mix into individual serving cups.
3Generously top each cup with crumbled cotija cheese, a sprinkle of chili powder, and fresh chopped cilantro. Serve immediately with extra lime wedges on the side.

Instructions

Preparation

1If using fresh corn, carefully cut the kernels off the cobs. If using frozen, ensure they are thawed. If canned, drain them well.
2In a small bowl, combine the mayonnaise, juice from one lime, minced garlic, a pinch of salt, and pepper. Mix until smooth and set aside.
3Chop the fresh cilantro and crumble the cotija cheese, preparing them for garnishing.

Cooking

1Heat a large skillet or grill pan over medium-high heat. Add butter and let it melt.
2Add the corn kernels to the hot pan. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred. If grilling, grill corn on the cob until charred, then cut off kernels.
3Remove the corn from the heat and transfer it to a large mixing bowl.

Assembly

1Pour the prepared creamy mayonnaise mixture over the warm corn kernels. Mix well until all the corn is evenly coated.
2Evenly distribute the elote mix into individual serving cups.
3Generously top each cup with crumbled cotija cheese, a sprinkle of chili powder, and fresh chopped cilantro. Serve immediately with extra lime wedges on the side.

Nutrition Information

Calories: 351 kcal
Protein: 6 g
Fat: 26 g
Carbs: 22 g

Nutrient	Per serving
Calories	351 kcal
Protein	6 g
Fat	26 g
Carbs	22 g

Tips

For extra smoky flavor, grill fresh corn on the cob before cutting off the kernels and mixing with the sauce.
A dash of hot sauce like Valentina or Tapatío can be added for those who enjoy more heat.
Ensure your cotija cheese is fresh and crumbly; it makes a big difference to the authentic taste and texture.