Think of that Street Corn you can order at the local taco joint or food truck, shave all of it off the cob, then put in a cup and serve up with some crunchy tortilla chips. You’re going to love this Elote in a Cup recipe.
Table of Contents
About this Appetizer
If you’ve been following me for a while, I bet you’ve tried my Corn Feta Dip. It’s a fan favorite with over 75 five star reviews. You guys really love this one!
But I wanted to make a version that is a little more transportable, for times when dipping out of the same bowl isn’t really ideal. Enter Elote in a Cup.
Think of that Street Corn you can order at the local taco joint or food truck, shave all of it off the cob, then put in a cup and serve up with some crunchy tortilla chips. It’s the perfect option for a potluck, cocktail party, graduation party, backyard barbecue, etc. when people are walking around and need something easy to hold and enjoy at the same time (I’m picturing trying to eat corn on the cob at a cocktail party and it’s just not it…).
With fresh sweet corn, creamy and salty cotija cheese and some fresh flavor from produce like onion, cilantro, and jalapeño for the perfect bite, this simple recipe is a tasty one.
- Frozen Corn - You can use corn on the cob or canned corn, too (just be sure to rinse and drain).
- Cojita Cheese - A classic Mexican cheese, but if you can’t find it, use feta cheese.
- Veggies - Fresh cilantro, red onions, and jalapeño for some bite.
- Greek Yogurt and Mayo - The creamy mayo creates a richer dip, but you can instead substitute more Greek yogurt. You could also use sour cream here.
- Sriracha - for just a little kick.
- Elote Seasoning - Found at Trader Joe’s. If you don’t have a Trader Joe’s near you, use a mixture of chili powder, cumin, chipotle powder, garlic powder and a little salt.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add beans! Black beans or pinto beans are a tasty addition to this delicious elote recipe. Be sure to drain and rinse before adding in with the other ingredients.
- Not a fan of spice? Use a bell pepper instead of jalapeño and use just a small squirt of sriracha.
- Change up the dressing: Instead of the homemade greek yogurt dressing, try a store bought mexican crema, chipotle crema or queso fresco. Use 1 ¼ cups total.
How to Make This Recipe
1. First prepare the frozen corn kernels according to package instructions. Then set aside to completely cool.
2. With a sharp knife, finely dice the red onions, fresh cilantro, and jalapeño (seeds removed for less heat). Crumble cojita cheese and shave parmesan if not already done so.
3. In a large bowl, combine cooled corn, cilantro, onion, jalapeño and both cheeses. Mix until combined.
4. In a small bowl, add all of the Mexican cream ingredients. Whisk together.
5. Pour the creamy sauce over the corn mixture. Use a rubber spatula to mix until everything is well coated.
6. Divide the Mexican Street Corn Dip into 8 individual cups. Add in a few tortilla chips, give it a squeeze of fresh lime juice and enjoy!
- If you have time, grilling fresh corn cobs to give it a little char is my favorite way to elevate the flavors in this recipe. Just be sure to let it cool before mixing your fire-roasted corn in with the other ingredients.
- If you’re feeling fancy, line the rim of your cup with Tajin or Chile Lime Seasoning for Trader Joe’s the same way you would a cocktail. Fun recipe presentation points!
You can store any leftovers in an airtight container for up to 4 days. It’s amazing on top of chicken, on tacos, or mixed into greens for a delicious Mexican Street Corn Salad recipe.
A couple tortilla chips is the classic answer, but you could also try this Mexican corn with mini tortillas, sliced bell peppers, celery sticks or carrot sticks. Even just with mini spoons would be a tasty option.
This is meant to be an easy street corn recipe, so you want easy clean up, too. That’s why I suggest these plastic disposable cups that aren’t too deep and are wide enough so you can still dip your chip into it. No need to get out your pretty glass china for these.
More Recipes You'll Love
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Elote in a Cup
- 2 Mixing bowls
- Cutting Board
- Rubber Spatula
- serving cups
- 1 bag frozen corn, 10 oz
- 1 block cotija cheese, 8 oz
- ¼ cup shaved parmesan
- ¼ cup cilantro, diced
- ½ cup red onion, diced
- 1 jalapeño
- 1 cup plain Greek yogurt
- 3 tbsp mayo
- 1 lime, juiced
- 1 tsp sriracha
- 1 tbsp Elote Seasoning, Trader Joe's
- First prepare the frozen corn kernels according to package instructions. Then set aside to completely cool.
- With a sharp knife, finely dice the red onions, fresh cilantro, and jalapeño (seeds removed for less heat). Crumble cojita cheese and shave parmesan if not already done so.
- In a large bowl, combine cooled corn, cilantro, onion, jalapeño and both cheeses. Mix until combined.
- In a small bowl, add all of the mexican cream ingredients. Whisk together.
- Pour the creamy sauce over the corn mixture. Use a rubber spatula to mix until everything is well coated.
- Divide the Mexican Street Corn Dip into 8 individual cups. Add in a few tortilla chips, give it a squeeze of fresh lime juice and enjoy!
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