Street Style Elote Corn Cups
Mexican street corn kernels served in a cup and loaded with creamy mayo, cotija cheese, chili and lime. This is the mess free way to enjoy the bold flavors of elote.
Smoky charred corn kernels topped with tangy creamy sauce and salty cotija cheese in a convenient cup.
Nutrition per serving
Ingredients
base
sauce
toppings
cooking
Instructions
Char the corn
Melt butter in a large cast iron or heavy skillet over high heat until it begins to brown. Add the corn kernels in a single layer and do not stir for 2 minutes allowing them to develop a deep char. Toss and char for another 2 minutes. The charring adds essential smoky flavor that defines this dish.
Season the corn
Add half the chili powder and smoked paprika directly to the hot corn and toss to coat evenly. Cook for one more minute so the spices bloom in the heat. Remove from heat and squeeze half the lime juice over the corn, tossing to combine.
Mix the creamy sauce
In a small bowl whisk together the mayonnaise, Mexican crema, lime zest and a pinch of salt. Taste and adjust with lime juice. The sauce should be tangy and rich. This can be made ahead and refrigerated for up to three days.
Assemble the cups
Divide the hot charred corn evenly among four cups or small bowls. Drizzle a generous amount of the creamy sauce over each cup. Do not be shy with the sauce as it is the heart of this dish.
Add toppings and serve
Top each cup with a heavy sprinkle of crumbled cotija cheese, the remaining chili powder and smoked paprika. Finish with fresh cilantro and an extra squeeze of lime juice. Serve immediately while the corn is still warm and the contrast between the hot corn and cool creamy sauce is at its best.
Substitutions
Common mistakes
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