This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
Make Mexican street corn cups in under 20 minutes using fresh corn with this easy, crowd-pleasing elote in a cup recipe!

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!
Jump to:
Ingredient Notes
Here's what you'll need to make Mexican street corn cups:
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!
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
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:
Step 1. Add cooked corn kernels to a large bowl.
Step 2. Combine mayonnaise, sour cream, lime juice, pressed garlic, and cayenne pepper in a small bowl.
Step 3. Mix the corn kernels with the mayonnaise-lime mixture. Add salt and pepper to taste.
Step 4. Fold cotija cheese into the corn mixture and top with chopped cilantro.
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.
More Easy Side Dish Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Mexican Street Corn Cups
Ingredients
- 4 Cobs of corn To yield approximately 2 cups of corn kernels
- 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 minutes2 ears - 4 minutes3 ears - 5 minutes4 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.
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
Nutrition
This recipe was originally published on September 19, 2017, and has been updated to improve the reader experience.
Joan Miller says
My daughter taught for Teach for America back in 2009-2011 and was placed near McAllen, TX, not far from the Mexico border. Donna Independent School, I believe. I remember her telling me that this was one of her school's best fundraisers! Moms prepared it and had the corn-in-a-cup (as they called it) piping hot in crockpots, ready-to-serve, and available regularly after school. Hungry kids and adults alike loved it!
Marjory Pilley says
Sounds like a great fundraiser! Elote is the first thing to go at parties!
Nini says
or you may call it breakfaste 😋
Wendy D Owens says
Delicious with sweet can corn too!!
Marjory Pilley says
I'm so glad you liked it!
Maggie says
This is very good, even with frozen corn (defrosted first). Making this again for a party. How far in advance can it be made?
Wendy Owens says
2 days!! But make sure corn is TOTALLY DEFROSTED before mixing all ingredients!! Keep sealed and covered in fridge....yum!
Krissy Allori says
Heck yes! Looks delicious!!!