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When it comes to street food, few dishes capture the essence of flavor and culture like elote. Originating from the vibrant streets of Mexico, elote is a beloved corn-on-the-cob dish that has been a staple at street stalls for generations. The traditional preparation involves grilling fresh corn, slathering it with creamy sauces, and finishing it off with flavorful toppings, creating a delightful culinary experience that is both indulgent and satisfying.

Elote Street Corn Cups

Discover the vibrant flavors of Mexico with Elote Street Corn Cups, a delightful twist on the classic elote dish. These shareable cups combine sweet corn, creamy sauce, and tangy cotija cheese, making them perfect for gatherings or casual meals. Enjoy the grilled corn's smoky sweetness paired with zesty lime and spices for a satisfying treat. Easy to make and customize, these cups are a fun way to experience a taste of Mexican street food in your own home.
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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 lime juice (freshly squeezed)

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 tablespoons chopped fresh cilantro (plus more for garnish)

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

Tortilla chips or mini tortilla cups for serving

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally, until charred and tender. Remove the corn from the grill and let it cool.

    Cut the Corn Off the Cob: Once the corn is cool enough to handle, stand each ear upright in a bowl and using a sharp knife, carefully cut the kernels away from the cob. Set the kernels aside.

      Prepare the Sauce: In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

        Combine Corn and Sauce: Add the grilled corn kernels to the bowl with the sauce mixture. Gently fold in the cotija cheese, chopped cilantro, and jalapeños (if using) until everything is coated evenly.

          Serve: Spoon the elote mixture into individual cups or bowls. Top with extra cotija cheese, a sprinkle of chili powder, fresh cilantro, and a squeeze of lime juice for added flavor.

            Enjoy: Serve immediately warm or chilled with tortilla chips or mini tortilla cups for an extra crunchy texture.

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