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Street food has an undeniable charm that captivates food enthusiasts around the globe. Among the myriad of offerings, Mexican street food holds a special place with its vibrant flavors, fresh ingredients, and rich cultural heritage. One of the stars of this culinary scene is elote, or Mexican street corn, which features grilled corn on the cob slathered in creamy sauces and topped with tangy cheeses and spices. In this article, we introduce a modern twist on this classic dish: Smoky Chipotle Street Corn Cups. This easy-to-make recipe captures the essence of elote while offering a convenient serving style perfect for gatherings, summer barbecues, or as an intriguing appetizer that will impress your guests.

Smoky Chipotle Street Corn Cups

Discover the vibrant flavors of Smoky Chipotle Street Corn Cups, a modern twist on traditional Mexican elote. This easy recipe features grilled corn mixed with creamy sauces, spices, and garnished with fresh cilantro and avocado, making it perfect for summer gatherings or as a tasty appetizer. Learn about the essential ingredients, preparation steps, and creative serving suggestions to impress your guests and elevate your next event with this delicious dish.
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Ingredients
  

4 ears of corn, husked

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon chipotle powder

1 teaspoon garlic powder

Salt and pepper, to taste

1/2 cup mayonnaise

1/2 cup sour cream

1 lime, juiced

1/2 cup crumbled queso fresco

1/4 cup fresh cilantro, chopped

1 avocado, diced (for garnish)

Lime wedges, for serving

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Brush the husked corn with olive oil and season evenly with smoked paprika, chipotle powder, garlic powder, salt, and pepper. Place the corn directly on the grill grates. Grill for about 10-12 minutes, turning occasionally, until the corn is charred and tender.

    Prepare the Sauce: In a mixing bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth. Adjust seasoning if needed with additional salt, pepper, or chipotle powder.

      Cut the Corn Kernels: Once the corn is grilled, remove it from the grill and allow it to cool slightly. Using a sharp knife, carefully cut the kernels off the cob and place them into a large mixing bowl.

        Combine Ingredients: Add the prepared sauce to the bowl of corn kernels. Mix in crumbled queso fresco and chopped cilantro, stirring gently to combine all the flavors.

          Serve: Spoon the smoky chipotle corn mixture into small cups or bowls. Top each cup with diced avocado for added creaminess. Garnish with extra cilantro and lime wedges on the side for a fresh kick.

            Enjoy: Serve immediately while the corn cups are warm.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4-6 cups