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If you love the flavors of classic Mexican street corn but want something easier to eat, this Elote in a Cup is for you. It’s sweet, creamy, tangy, a little spicy, and loaded with that salty, crumbly cheese on top. This is the kind of snack or side dish that disappears fast, and you can customize every cup with your favorite toppings.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I made this yesterday to go along with a bbq brisket. It was just me and my husband, but there were no leftovers! Thank you for this recipe!” – Mary
“We served this at our county fair and it was a BIG hit. It is the best. Lots of flavor.” – Debbi
“Holy crap this stuff is AMAZING! I only ever get Elote at events because I thought it was hard to make. This was so fast and easy! It’s safe to say I’m about to have WAY to much corn in my diet” – Ashley
Why I Love This Corn
The first time I ever had elote en vaso was in Quintana Roo, Mexico near Tulum. The corn was grilled fresh, scooped into a paper cup, and topped with all the good stuff. It felt so simple, but the flavors were unreal. Years later I ran into it again at Disneyland at the Cozy Cone Restaurant in Disney’s California Adventure, and I was so happy to see it because it brought me right back. Ever since, I’ve loved making my own version at home whenever the craving hits.
What I love most is the texture and balance: juicy corn, creamy dressing, tangy lime, and that salty cheese. It’s an “everything” bite in the best way, and it works as a snack, a side, or even a party dip with chips. For pairing ideas, I usually serve this with my favorite Mexican Dishes. It’s so good next to Restaurant Style Mexican Rice, a big bowl of the Best Guacamole Ever.
🩷 Erica
Ingredients You’ll Need
- Corn (frozen or fresh): Frozen whole-kernel corn keeps this quick, but fresh grilled corn is amazing when you have time.
- Sugar: Just a little bit, it’s the game changer that makes the corn taste extra sweet and “street corn” good.
- Mayonnaise: I like Best Foods (or Hellmann’s) for the richest flavor.
- Sour cream: Adds tang and makes the sauce extra creamy (plain Greek yogurt works too).
- Sriracha: Optional but so good for a gentle kick, you can add more or less.
- Salt: Just enough to wake up all the flavors.
- Lime salt (optional): A fun shortcut for lime flavor, but fresh lime works great too.
- Cheese: Cotija is my favorite, queso fresco is a great swap.
- Cilantro: Fresh and herby, add as much as you like.
- Chili powder: Perfect as a light sprinkle on top for color and flavor.
- Lime wedges: A final squeeze at the end makes the whole cup taste brighter.
- Tajín (optional): Use it instead of lime salt and chili powder for an easy all-in-one topping.
Ingredient Additions and Substitutions
- Make it lighter: Use reduced-fat mayo, or swap some mayo for Greek yogurt.
- No cotija?: Use queso fresco. In a pinch, feta works too since it’s salty and crumbly.
- No lime salt?: Use fresh lime juice, or a crystallized lime packet if you have one.
- Want smoky flavor: Use grilled corn, or lightly char the corn in a skillet.
- More heat: Add chopped jalapeño, serrano, hot sauce, or a pinch of cayenne.
- Make it a salad or dip: Stir in add-ins like cherry tomatoes, red onion, scallions, avocado, lime zest, or grilled zucchini, then serve with tortilla chips.
- Turn it into a meal: Spoon it over greens and top with sliced carne asada for a hearty corn salad.
How to Make Elote in a Cup
- Cook the corn: Bring water and sugar to a boil, add corn, then simmer until tender.
- Mix the dressing: Stir together mayo, sour cream, sriracha, salt, and lime salt (if using) until smooth.
- Drain and cool: Drain the corn well and let it cool for a few minutes so the sauce stays creamy.
- Combine: Pour the dressing over the corn and stir until every kernel is coated.
- Scoop into cups: Divide into individual cups so everyone can top theirs how they like.
- Top and serve: Finish with cotija or queso fresco, cilantro, chili powder (or Tajín), and a lime wedge.
Recipe Tips
- Using fresh corn: Grill or boil corn on the cob, cut kernels off with a sharp knife, then follow the recipe as written.
- Drain the corn really well so the sauce doesn’t get watery.
- Cool the corn for a few minutes before mixing so the mayo and sour cream stay thick and creamy.
- Customize the spice level by starting with a small amount of sriracha, then tasting and adding more.
- Want that street corn vibe: Char the corn in a dry nonstick skillet until lightly browned, then mix with the dressing.
- You can use our recipe for Grilled Mexican Street Corn, or our Grilled Corn on the Cob, or use the kernels from fresh, perfect corn on the cob recipe.
Frequently Asked Questions
Elote en vaso means “corn in a glass (or cup).” It has the same flavors as Mexican street corn, but it’s served as kernels mixed with a creamy, tangy sauce and toppings in a cup.
Yes. Esquites is commonly used to describe Mexican Street Corn served off the cob, usually in a cup or salad.
I usually use 9 ounce cups to get four servings from this recipe.
You can swap in Greek yogurt, or do half yogurt and half sour cream for a similar creamy texture.
Yes, just drain it very well and warm it first. The flavor is best with frozen or fresh, but canned works when needed.
Make Ahead and Storage
- Reheat: Warm in the microwave, on the stovetop, or in the oven until heated through. Add fresh toppings after reheating for best flavor.
- Make ahead: You can cook the corn and mix the dressing ahead of time, then combine right before serving for the freshest texture.
- Fridge: Cool completely, then store in an airtight container for 3 to 4 days.
- Freezer: Freeze in an airtight container or freezer bag for 4 to 6 months.
More Delicious Corn Recipes
If you love this Mexican Street Corn in a Cup, here are more corn recipes to try next:
- Crockpot Creamed Corn
- Korean Corn Cheese
- Corn Chowder
- Chipotle Corn Salsa
- Grilled Corn Salad
- Creamy Corn Dip
- 75+ Cinco de Mayo Food Ideas
This Elote in a Cup is creamy, crunchy, tangy, and packed with that classic street corn flavor, but way easier to eat and serve. If you try it, leave a star rating and tell me what toppings you used. I love seeing how you make it your own. 💛
Elote in a Cup (Mexican Street Corn in a Cup)
Video
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1 pound frozen whole-kernel corn
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon sriracha, or to taste
- kosher salt, to taste
- lime salt, to taste (optional)
Toppings
- ½ cup crumbled cotija cheese or queso fresco
- ¼ cup cilantro
- chili powder
- 1 lime wedges
Instructions
- In a medium saucepan over high, bring water and sugar to a boil. When water is boiling, add corn and cover with a lid. Simmer corn for 3-5 minutes or until corn is cooked through and tender.
- While corn is simmering, combine mayonnaise, sour cream, sriracha, salt, and lime salt in a small bowl.
- When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes.
- Add sriracha-mayo mixture to the corn and stir until well combined.
- Divide corn into 4 individual cups.
- Top with cheese or queso fresco, cilantro, a dash of chili powder, and a lime wedge. Serve immediately.
Notes
- Drain the corn well so the sauce stays thick and creamy.
- Cool the corn a few minutes before mixing to prevent the mayo from getting too loose.
- Tajín shortcut: If using Tajín, you can skip the chili powder and lime salt since it already has chili, lime, and salt.
- Fresh corn option: Grill or boil corn on the cob, cut off the kernels, then follow the recipe as written.
- Spice control: Start with less sriracha, taste, then add more if you want extra heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this yesterday to go along with a bbq brisket. It was just me and my husband, but there were no leftovers! Thank you for this recipe!
You’re welcome! I’m so happy you both enjoyed it!
Husband and I loved this. Now we don’t need to go to the taco truck to get some!
So glad you liked it! Don’t get me wrong, I love me a good taco truck but I’m with ya, it is SO nice just making it at home!
It’s amazing! I’m not a corn fan and previously turned my nose up at Mexican corn. I had a friend give me some and it was amazing. I’m now preparing it myself😍❤️I make it on Sunday and eat it throughout the week as a side with chicken. I eat it warmed.
Can I make ahead and keep warm in my mini slow cooker until ready to serve?
Sure!
how far in advance can this be made and is it suppose to be served hot?
It is served cold and it will keep in the fridge for 4-5 days!
To be honest, I’ve never actually had elote (not for lack of wanting to either). But if it tastes anything even close to this, I’m SO glad I have a recipe for it because I want this ALL the time. I made it today alongside some chili lime shrimp tacos and copycat chipotle black beans for Cinco de Mayo, and I legit wanted eat the entire bowl.
Sooooo bomb!!!! I add Trader Joe’s Elote seasoning for extra flavoring, but its delicious as is. My go-to meal using this recipe is esquites with grilled chicken. Thank u for sharing this lovely recipe with all of us!
We served this at our county fair and it was a BIG hit. It is the best. Lots of flavor.
Wow! That is quite a compliment! I’m glad it was a success!
I used the suggested lime salt, Tajin and chili powder as my spices (in addition to cilantro of course). I made it in bulk for a grad party. Prepped ingredients the day ahead (broiled some of the corn for the charred element) and assembled it morning of, keeping in fridge until served. Did not put in cups. Have had the recipe requested at least five times since the party.
This is ok, but doesn’t taste authentic. Definitely doesn’t need sugar. But like any recipe, I follow directions the first time and then make it the way I want.
I made this last fall for a shower and everyone loved it. I’m making it again this weekend and just read where it is supposed to be served cold…I must of missed that when I made it. I served it warm last time and it was very good. Is it better cold?
Either way is totally fine.