Name: Mexican Street Corn Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 Cobs of corn (To yield approximately 2 cups of corn kernels; frozen corn may be used instead); 1/4 cup Mayonnaise; 1/4 cup Sour cream (or Greek yogurt); 1 Tablespoon Lime juice; 2 Garlic cloves (pressed); 1/8 teaspoon Cayenne pepper; 1/2 cup Feta cheese, crumbled (or Cojita cheese); Chopped parsley or cilantro (optional garnish); Salt and pepper to taste

Make Mexican street corn cups in under 20 minutes using fresh corn with this easy, crowd-pleasing elote in a cup recipe!

Mexican street corn in a glass cup topped with Cotija cheese and chopped cilantro on a colorful napkin.

In Mexico, street vendors sell elote (grilled or roasted corn on the cob) slathered with tasty combinations of mayonnaise, butter, Cotija cheese, hot spices, and lime or lemon juice.

The husks are pulled back so there is a handle to grip while enjoying the corn. While delicious, it's also a bit messy.

My suggestion: Make esquites or elote en vaso, which is Mexican street-style corn off the cob, and enjoy it mess-free! The creamy sauce mixed with sweet corn will still make you swoon.

You'll wonder what else you can make with the creamy lime crema. Try low-carb Mexican-style cauliflower, too!

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Ingredient Notes
How to Make Fresh Corn Kernels in Minutes
Directions with Pictures
Storage
More Easy Side Dish Recipes
📋 Recipe

Ingredient Notes

Here's what you'll need to make Mexican street corn cups:

Labeled ingredients to make the recipe: 4 cobs of corn, mayonnaise, Cotija cheese, sour cream, cilantro, 2 garlic cloves, a lime, and cayenne pepper ona measuring spoon.

Of special note:

Corn kernels - Fresh corn kernels are best. See the section below for directions on quickly microwaving corn in the husk. However, canned or cooked frozen, well-drained corn will also work in this recipe.
Sour cream - Greek yogurt can be used instead, increasing the protein and giving it a bit more zing. Both are very good!
Queso fresco or cojita cheese is traditionally used. But feta cheese is a very good alternative.
Fresh cilantro or parsley to sprinkle over the top - Or keep Tajín on hand. It's a Mexican spice mix of lime, chili peppers, and salt. Chili powder is another option.
Cayenne pepper - Add as much or as little heat as you desire!

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to Make Fresh Corn Kernels in Minutes

I'm not going to bash frozen or canned corn. I use them in recipes all the time. But fresh corn definitely edges out these options when it is available. It has a sweet pop of flavor that can take a recipe over the top. Since corn is this recipe's main ingredient, it is worth the effort.

And I have great news! Follow these directions for microwaving corn on the cob in the husk, and you'll have fresh corn before you know it.

Place 4 cobs of corn on a microwave-safe plate.
Microwave on high for 6 minutes.
Cut the end of the corn cobs that don't have the strands exposed off.
Hold the end with stringy strands in one hand and pull to remove the husk and strands in one motion. There is no fuss, no mess, just sweet kernels of corn. Use a knife to cut the corn off the cob.

Directions with Pictures

Here's how to make this easy recipe for Mexican street corn in a cup:

Glass bowl with fresh corn kernels in it.

Step 1. Add cooked corn kernels to a large bowl.

Mixture of mayonnaise, sour cream, lime juice, pressed garlic, and cayenne pepper in a small bowl.

Step 2. Combine mayonnaise, sour cream, lime juice, pressed garlic, and cayenne pepper in a small bowl.

Corn kernels mixed with lime crema mixture in a glass bowl.

Step 3. Mix the corn kernels with the mayonnaise-lime mixture. Add salt and pepper to taste.

Mexican street corn in a brown serving bowl topped with Cotija cheese and chopped cilantro.

Step 4. Fold cotija cheese into the corn mixture and top with chopped cilantro.

Mexican street corn in a glass cup with a lime and a bowl with more street corn behind it.

Mexican street corn is traditionally served warm. It's the perfect side dish for pork tenderloin carnitas and layered burrito casserole.

But it's delicious cold, too. And if you serve it that way, you might just want to call it Mexican street corn salad!

Either way, your guests will be very happy!

Storage

Store leftover Mexican street corn cups for 2-3 days in an airtight container in the refrigerator.

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📋 Recipe

Mexican Street Corn Cups

Make Mexican street corn cups in under 20 minutes using fresh corn with this easy, crowd-pleasing elote in a cup recipe!

5 from 6 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Author: Marjory Pilley

As an Amazon Associate, I earn from qualifying purchases.

Ingredients

▢ 4 Cobs of corn To yield approximately 2 cups of corn kernels; frozen corn may be used instead
▢ ¼ cup Mayonnaise
▢ ¼ cup Sour cream or Greek yogurt
▢ 1 Tablespoon Lime juice
▢ 2 Garlic cloves pressed
▢ ⅛ teaspoon Cayenne pepper
▢ ½ cup Feta cheese, crumbled or Cojita cheese
▢ Chopped parsley or cilantro optional garnish
▢ Salt and pepper to taste

Instructions

For Fresh Corn

For fresh corn, microwave it on the cob. (See step-by-step pictures and more tips here: how to microwave corn in the husk.) Depending on the size of the corn cobs, you will need 4-6 cobs to yield 2 cups of corn kernels.
Place up to 4 corn cobs on a microwave-safe plate and microwave on high as follows:
1 ear - 2 minutes
2 ears - 4 minutes
3 ears - 5 minutes
4 ears - 6 minutes
When finished, cut the end of the corn cobs that don't have the strands exposed off. Hold the end with stringy strands in one hand, and pull to remove the husk and strands in one motion. Use a knife to remove the kernels and place in a bowl.

For frozen corn

If using frozen corn kernels, defrost and cook them according to package directions, drain well, and cool slightly before using.

Sauce and Assembly

Combine mayonnaise, sour cream, lime juice, garlic, and cayenne pepper in a small bowl.
Mix the corn kernels with the lime crema mixture. Add salt and pepper to taste.
Fold feta or cotija cheese into the corn mixture.
Sprinkle with chopped cilantro, parsley or Tajin, and enjoy!

Notes

You'll find step-by-step pictures, serving ideas, and more tips above.

Storage

Store leftover Mexican street corn cups for 2-3 days in an airtight container in the refrigerator.

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Nutritional and Food Safety Disclaimer

This recipe was originally published on September 19, 2017, and has been updated to improve the reader experience.