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. You’re going to love this Elote in a Cup recipe.
Servings: 8
Calories: 192kcal
Equipment
- 2 Mixing bowls
- Whisk
- Knife
- Cutting Board
- Whisk
- Rubber Spatula
- serving cups
Ingredients
- 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
Mexican Cream
- 1 cup plain Greek yogurt
- 3 tbsp mayo
- 1 lime juiced
- 1 tsp sriracha
- 1 tbsp Elote Seasoning Trader Joe's
Instructions
- 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!
Video
Notes
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.
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 a salad.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 11g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 682mg | Potassium: 174mg | Fiber: 1g | Sugar: 4g