Elote Street Corn Cups

Elote, a cherished dish in Mexican cuisine, has captured the hearts and taste buds of food lovers around the globe. This traditional street food features grilled corn on the cob slathered in creamy toppings, making it a staple at festivals, markets, and roadside stalls throughout Mexico. The simple yet vibrant flavors of elote—sweet corn, tangy lime, savory cheese, and a hint of spice—embody the essence of Mexican culinary tradition and culture. As the popularity of elote continues to rise, culinary enthusiasts have embraced innovative adaptations, leading to the creation of the Elote Street Corn Cups.

Discover the delightful flavors of Elote Street Corn Cups, a modern twist on a traditional Mexican favorite! This easy recipe transforms grilled corn into a portable treat, perfect for any gathering or family meal. Featuring creamy sauces, tangy lime, and savory cotija cheese, each cup bursts with bold flavors that celebrate culinary heritage. Enjoy the mess-free experience of sharing this vibrant dish, sure to impress your loved ones!

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Ingredients

4 large ears of corn, husked

1 cup crumbled cotija cheese

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons freshly squeezed lime juice

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon salt (or to taste)

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh cilantro (plus extra for garnish)

1/4 cup finely chopped jalapeños (optional, for added heat)

Tortilla chips or mini tortilla cups for serving

Instructions

Grill the Corn: Preheat your grill to medium-high heat. Place the husked ears of corn directly on the grill. Grill them for about 10-15 minutes, turning occasionally until the corn is charred and tender. Once done, remove the corn from the grill and let it cool on a cutting board.

Cut the Corn Off the Cob: After the corn has cooled enough to handle, stand each ear upright in a large bowl. Using a sharp knife, carefully cut down the length of the cob to remove the kernels. This will help catch any juices and kernels that may fall. Set the cut kernels aside.

Prepare the Sauce: In a large mixing bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, garlic powder, smoked paprika, salt, and black pepper. Whisk the ingredients together until you achieve a smooth and creamy texture, ensuring everything is well incorporated.

Combine Corn and Sauce: Add the grilled corn kernels to the sauce mixture in the bowl. Gently fold in the crumbled cotija cheese, chopped cilantro, and chopped jalapeños if you choose to add heat. Mix until all ingredients are evenly coated with the delicious sauce.

Serve: Spoon the flavorful elote mixture into individual serving cups or bowls, creating an enticing presentation. For a finishing touch, top each serving with additional cotija cheese, a sprinkle of chili powder for color, a few cilantro leaves for garnish, and a drizzle of fresh lime juice to enhance the flavor.

Enjoy: Serve the elote street corn cups immediately while warm or chilled. Pair them with crispy tortilla chips or mini tortilla cups for an added crunch that beautifully complements the creamy texture of the dish.

Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 4-6 servings