Description
Elote in a Cup is a delicious Mexican street corn dish served in an easy-to-eat cup. This recipe features tender, simmered corn kernels mixed with a creamy, spicy mayo and sour cream sauce, topped with crumbly cotija cheese, fresh cilantro, chili powder, and a squeeze of lime for a perfect balance of flavors and textures.
Ingredients
Scale
Corn and Cooking Liquid
- 1 cup water
- 2 tablespoons sugar
- 1 pound frozen whole-kernel corn
Sauce and Seasonings
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon sriracha (or to taste)
- Kosher salt (to taste)
- Lime salt (to taste, optional)
Toppings
- ½ cup crumbled cotija cheese or queso fresco
- ¼ cup chopped cilantro
- Chili powder (to taste)
- 1 lime, cut into wedges
Instructions
- Simmer the Corn: In a medium saucepan over high heat, bring the water and sugar to a boil. Once boiling, add the frozen whole-kernel corn and cover with a lid. Reduce heat to a simmer and cook for 3-5 minutes until the corn is cooked through and tender.
- Prepare the Sauce: While the corn simmers, in a small bowl, mix together mayonnaise, sour cream, sriracha, kosher salt, and lime salt until well combined to create a creamy, spicy sauce.
- Drain and Cool Corn: When the corn is cooked, drain it well and return it to the pan. Let it cool for about 3 minutes; this helps the flavors combine better.
- Mix Corn with Sauce: Add the prepared sriracha-mayo mixture to the warm corn and stir thoroughly until every kernel is coated with the creamy sauce.
- Assemble Cups: Divide the creamy corn mixture evenly into 4 individual serving cups.
- Add Toppings and Serve: Top each cup with crumbled cotija cheese or queso fresco, chopped cilantro, a dash of chili powder, and a fresh lime wedge. Serve immediately for best flavor and texture.
Notes
- You can adjust the spiciness by varying the amount of sriracha and chili powder used.
- Use lime salt for an extra citrusy kick; otherwise, regular kosher salt works perfectly.
- Cotija cheese adds a salty crumbly finish; queso fresco is a milder alternative.
- This dish is best served fresh to retain the creamy texture and vibrant toppings.
- If fresh corn is used, adjust cooking times accordingly; fresh corn will cook faster.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Keywords: Elote in a Cup, Mexican Street Corn, Mexican Appetizer, Corn Recipe, Easy Corn Snack, Cotija Cheese, Sriracha Mayo Corn
