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!

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 232kcal

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

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.

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

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!

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.