Creamy Mexican Street Corn in a Cup

This creamy Mexican street corn in a cup brings the bold flavors of elote into an easy-to-eat form that works perfectly as a snack or side dish. It combines the sweetness of corn with tangy crema, salty cheese, and a touch of heat to create a dish bursting with layers of flavor and creamy texture.

The first time I made this, I loved how the charred corn gave a smoky contrast to the creamy mixture. Now it’s a go-to whenever I want that street food vibe without the mess of the cob.

Ingredients

• Corn kernels: four cups fresh or grilled for smoky flavor or frozen and thawed for convenience
• Butter: three tablespoons for richness and to help char the corn
• Mayonnaise: three tablespoons adds creaminess and a slight tang
• Mexican crema: half a cup or sour cream for the signature smooth texture
• Cotija cheese: half a cup crumbled for saltiness and a crumbly texture feta works if you cannot find Cotija
• Garlic: one clove minced optional for a mild punch of savoriness
• Jalapeño: finely chopped optional to add heat and freshness
• Lime juice: two tablespoons freshly squeezed to brighten the whole dish
• Chili powder: one teaspoon plus extra for topping to add smoky spice depth
• Salt: to taste enhances all flavors naturally
• Fresh cilantro: chopped for garnish to give an herbal finish and color contrast

Step-by-Step Instructions

Sauté the Corn:

Heat butter in a skillet over medium heat until melted and shimmering. Add the corn kernels and sauté for five to seven minutes until they develop light char marks. This caramelizes the natural sugars and enhances the flavor. For extra smoky notes, grill the corn first before cutting it off the cob.

Mix the Creamy Sauce:

In a large bowl, combine mayonnaise, Mexican crema, minced garlic, chopped jalapeño, lime juice, chili powder, and a pinch of salt. Stir well until the mixture is smooth and uniformly blended to balance creaminess with acidity and spice.

Combine and Toss:

Add the warm sautéed corn to the bowl with the sauce. Toss thoroughly so every kernel is coated evenly, allowing the heat from the corn to meld the flavors together.

Serve and Garnish:

Scoop the mixture into individual serving cups. Generously sprinkle crumbled Cotija cheese on top. Dust with a bit more chili powder for color and extra spice if you like. Finish with chopped fresh cilantro and a lime wedge on the side for squeezing just before eating.

Pin it

Storage tips

Store leftovers in an airtight container in the refrigerator for up to two days. The corn mixture can become a bit denser as it chills but tastes fantastic reheated briefly in a skillet or microwave. Avoid freezing after mixing with crema as texture may suffer.

Ingredient substitutions

If you cannot find Mexican crema, plain sour cream or even Greek yogurt works as a substitute adding a tangy freshness. Feta cheese is a good swap for Cotija giving similar saltiness and texture. Adjust the chili powder to match your preferred spice level or substitute with smoked paprika for a milder smoky note.

Serving suggestions

Serve this creamy corn cup as a festive appetizer at parties. It also pairs beautifully alongside grilled meats, tacos, or a fresh salad to add a creamy contrast. Garnish with extra lime wedges and some sliced avocado for a complete snack.

Cultural context

Mexican street corn or elote is a beloved street food where roasted corn is slathered with creamy sauce, cheese, chili powder, and lime. Serving it in a cup lets you enjoy all those flavors easily, especially at gatherings or when eating on the go, without the mess that comes from corn on the cob.

Pin it

Frequently Asked Questions

→ What type of corn works best for this dish?

Fresh grilled corn is ideal to achieve a smoky flavor, but frozen kernels thawed or fresh raw corn can also be sautéed effectively to keep it tender and flavorful.

→ Can I make the dish spicier?

Yes, adding more finely chopped jalapeño or extra chili powder allows you to customize the heat level to your preference.

→ What can substitute Cotija cheese if unavailable?

Feta cheese works well as a substitute, offering a similar crumbly texture and tangy taste that complements the creamy corn mixture.

→ How should I serve this dish for best flavor?

Serve warm in cups with a sprinkle of fresh cilantro and an optional lime wedge to squeeze over just before eating to brighten the flavors.

→ Is it necessary to use Mexican crema?

If Mexican crema is not available, sour cream is an excellent alternative that maintains the creamy and slightly tangy character of the dish.