This Elote in a Cup, or Mexican inspired Esquites, is a creamy, tangy Mexican street corn salad that’s everything you love about elote but with a spoonable twist! It's made with canned corn, creamy mayo sauce, and a sprinkle of salty cheese, it’s the perfect snack or side dish for any fiesta.
Why You’ll Love It
This Elote in a Cup recipe (aka Esquites or Mexican Street Corn Salad) brings the bold flavors of popular Mexican street food to your kitchen in an easy, no-grill-required version.
No need to worry about finding fresh corn cobs or getting those perfect perfect grill marks. This esquites recipe is all about simplicity. We're using canned corn (rather than ears of corn) as a shortcut that’s both convenient and delicious.
And if this is your first time trying elote en vaso, you’re in for a treat! You get all the creamy goodness of an authentic elote recipe in a cup recipe that’s perfect for parties, cookouts, or as a side for your favorite carne asada or pollo asado.
Each cup of esquites is loaded with cotija cheese, queso fresco, fresh cilantro, and a hint of lime juice for that punchy, fresh flavor.
The mayo-sour cream mixture makes the corn deliciously creamy, while a sprinkle of tajin seasoning adds that classic zesty, chili-lime taste.
You can even add a few dashes of hot sauce or chili powder if your taste buds are craving a bit more heat!
All in all, this street food-inspired corn salad is the perfect side dish for backyard barbecues or a snack to enjoy while scrolling through TikTok.
With this easy recipe, you can skip the air fryer, outdoor grill, or wood skewer and enjoy esquites in minutes!
Make a batch, and let your guests top theirs with a variety of toppings, from fresh lime wedges to a dash of cayenne pepper.
The result? The most delicious thing featuring the best flavors of elote corn in an easy-to-eat cup.
Oh, and as you might realize, I am a white girl so this is not authentic. if you'd like authentic Mexican recipes, I recommend checking out Mexican in my Kitchen and Chicano Eats!!!
Ingredients & Substitutions
Here is everything you need to make this delicious recipe for Mexican street corn cups.
- Fire Roasted Corn: Use canned corn for convenience. If you prefer fresh flavor, you can use fresh sweet corn, frozen corn, or even leftover grilled corn for this delicious corn recipe. I like using the roasted canned corn for a smoky twist - but regular canned corn is just fine.
- Salted Butter: salted butter adds richness to the corn mixture. If you’re out of butter, try a neutral oil in this yummy recipe.
- Cotija Cheese: This cheese brings a salty bite to this popular street food. Parmesan cheese is a good alternative if you can't find it at your local grocery stores.
- Mayo: Creamy mayonnaise such as Duke’s Or Kewpie is what i recommend. If you don't like mayo, you can use all sour cream or crema.
- Crema or Sour Cream: Both of these add tang. Opt for Mexican crema for authenticity, or swap for plain sour cream if that's what you've got.
- Lime Juice: Fresh lime juice adds citrusy brightness. Lemon juice works in a pinch.
- Cilantro Leaves: For a burst of fresh flavor; green onions or chives can be substituted.
- Queso Fresco: Adds mild, creamy flavor, and you can use any Mexican cheese.
- Tajin: For that chili-lime kick; cayenne pepper and chili powder, garlic powder, or diced up chili peppers also work as spicy additions.
How to Make It
- PREP CORN: In a large skillet over medium-high heat, add butter and let melt. Then add a sprinkle of chili powder and the drained corn and stir until everything is well-coated and heated through. Then stir in the cotija cheese.
- MIX CREAMY SAUCE: In a small bowl, combine mayo, crema, lime juice, and a pinch of salt. Stir until smooth.
- ASSEMBLE CUPS: Evenly distribute the cooked corn into each pretty glass or a couple of small cups.
- ADD TOPPINGS: Evenly spoon a bit of the mayo-sour cream mixture over each serving. Top with cilantro leaves, cotija cheese, queso fresco, and a sprinkle of tajin for extra flavor.
- SERVE: Add a lime wedge to each cup of mexican corn before enjoying!
- SAVE: Although this great side dish is best served fresh, you can place any leftovers from this mexican street corn recipe in an airtight container for up to 4 days.
What to serve with it
Here are a few things that I like to serve with this popular (modified!) mexican snack from mexico city.
- Easy Hot Salsa Recipe (The Best Fresh Homemade Spicy Salsa)
- Easy Brown Beans Recipe (The Best Pinto Beans)
- Mexican Street Corn Soup
- Chicken Tinga - Perfectly Spicy Mexican Shredded Chicken Recipe for Tacos, Quesadillas & Salads
- Crockpot Enchilada Casserole with Butternut Squash & Goat Cheese (Vegetarian)
Recipe
Elote in a Cup Recipe (Esquites - Mexican Street Corn Salad)
Equipment
Ingredients
Instructions
- Add butter to a frying pan over medium heat. Once melted, add chlie powder and corn, butte and stir to coat. Once heated through, add cotjia cheese.
- In a separate bowl, add mayo, crema, lime juice and a pinch of salt and stir to combine.
- Evenly distribute the corn mixture to 5 cups. Then top each one equally with crema mixture followed by a few cilantro leaves and queso fresco.
- Add a few dashes of tajin on top of each one before serving.
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