Mexican Street-Style Elote Corn Cups

By · Reviewed by AislePrompt Editorial · ·

Grilled corn kernels tossed with a creamy, tangy sauce, cheese, and spices served in portable cups for easy street food enjoyment. This mexican-inspired snacks (vegetarian) ready in about 20 minutes turns ears, husked fresh corn on the cob, mayonnaise, sour cream into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Grill 4 husked ears of corn, turning every 2-3 minutes, until kernels are lightly charred and cooked through, about 10 minutes.
  2. Step 2: Using a sharp knife, cut the kernels off the cob into a large bowl.
  3. Step 3: Add to the bowl 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until the sauce coats the corn evenly.
  4. Step 4: Stir in 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro.
  5. Step 5: Serve the Mexican street-style elote corn in individual cups, garnished with extra cheese and cilantro if desired.

Equipment for this recipe

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Frequently asked questions

How long does Mexican Street-Style Elote Corn Cups take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mexican Street-Style Elote Corn Cups?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Mexican Street-Style Elote Corn Cups?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mexican Street-Style Elote Corn Cups for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mexican Street-Style Elote Corn Cups vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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