Mexican Street Corn Cups Recipe
These Mexican Street Corn Cups deliver the iconic, crave-worthy flavors of elote in a perfectly poppable, no-mess format. The sweet corn gets a quick simmer before being tossed in a creamy, tangy, and slightly spicy sauce, then piled high with crumbled cheese and fresh cilantro. After testing several methods, I found this stovetop approach locks in flavor and texture beautifully, making these cups an irresistible appetizer or side dish for any gathering.
PrintMexican Street Corn Cups – Tangy, Creamy, and Bursting with Flavor
Ingredients
Scale
- 1 cup water
- 2 tbsp sugar
- 1 lb frozen whole-kernel corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp sriracha or to taste
- Kosher salt to taste
- Lime salt to taste (optional)
- 1/2 cup crumbled cotija cheese or queso fresco
- 1/4 cup cilantro
- Chili powder
- Lime wedges
Instructions
- Bring water and sugar to a boil. Add corn, cover, and simmer 3–5 minutes until tender.
- Mix mayo, sour cream, sriracha, salt, and lime salt.
- Drain corn well, return to pan, and cool 3 minutes.
- Stir sauce into corn until coated.
- Divide into 4 cups.
- Top with cheese, cilantro, chili powder, and lime wedge. Serve immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/easy-elote-en-vaso-recipe/
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