Dessert

Elote in a Cup (Mexican Street Corn in a Cup) Recipe

Name: Elote in a Cup (Mexican Street Corn in a Cup) Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mexican
Ingredients: 1 cup water; 2 tablespoons sugar; 1 pound frozen whole-kernel corn; ¼ cup mayonnaise; ¼ cup sour cream; ½ teaspoon sriracha (or to taste); Kosher salt (to taste); Lime salt (to taste, optional); ½ cup crumbled cotija cheese or queso fresco; ¼ cup chopped cilantro; Chili powder (to taste); 1 lime, cut into wedges

ByHarry Bern January 10, 2026January 10, 2026

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Introduction

Elote in a Cup is a delicious take on the classic Mexican street corn, served conveniently in individual cups. This creamy, spicy, and tangy treat is perfect for gatherings or a quick snack that captures the vibrant flavors of Mexico.

The image shows three clear plastic cups filled with creamy corn salad, each cup layered with pale yellow corn kernels mixed in white creamy dressing. The top layer has crumbled white cheese sprinkled with reddish chili powder and small green leaves of cilantro. Each cup is garnished with a thin, bright lime slice standing upright at the edge. Surrounding the cups are fresh lime halves and wedges, bunches of green cilantro leaves, a colorful striped cloth, and two black plastic spoons, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup water
2 tablespoons sugar
1 pound frozen whole-kernel corn
¼ cup mayonnaise
¼ cup sour cream
½ teaspoon sriracha (or to taste)
Kosher salt (to taste)
Lime salt (to taste, optional)
½ cup crumbled cotija cheese or queso fresco
¼ cup cilantro
Chili powder
1 lime, cut into wedges

Instructions

Step 1: In a medium saucepan over high heat, bring the water and sugar to a boil. Once boiling, add the frozen corn and cover with a lid. Simmer for 3–5 minutes until the corn is cooked through and tender.
Step 2: While the corn is simmering, mix together the mayonnaise, sour cream, sriracha, kosher salt, and lime salt (if using) in a small bowl until well combined.
Step 3: Drain the cooked corn well and return it to the pan. Let it cool for about 3 minutes.
Step 4: Add the sriracha-mayo mixture to the warm corn and stir thoroughly until the corn is evenly coated.
Step 5: Divide the corn mixture evenly into 4 individual serving cups.
Step 6: Top each cup with crumbled cotija cheese or queso fresco, chopped cilantro, a sprinkle of chili powder, and a wedge of lime. Serve immediately for the best flavor.

Tips & Variations

For a vegetarian version, ensure the cheese you use is suitable or substitute with a dairy-free alternative.
If you prefer less heat, reduce the amount of sriracha or omit it entirely.
Adding a pinch of smoked paprika instead of chili powder offers a nice smoky flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a microwave or on the stovetop, then add fresh cheese, cilantro, and lime wedges before serving to maintain freshness.

How to Serve

The image shows three clear glass bowls filled with a creamy corn salad. Each bowl has a base layer of yellow corn mixed with white cream, topped with white crumbled cheese, green cilantro leaves, and a sprinkle of red chili powder. A fresh half lime slice rests on the edge of each bowl. The bowls are placed on a white marbled surface with lime halves and wedges, fresh cilantro bunch, two black spoons, and a colorful striped cloth with white fringe nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels can be used. Simply boil them for 3–5 minutes until tender before mixing with the sauce.

What is lime salt and can I use regular salt instead?

Lime salt is regular salt mixed with lime zest and sometimes chili powder, adding extra zest and tang. You can substitute it with regular kosher salt if lime salt is unavailable.