If you’ve ever had elote—Mexico’s iconic street corn—you know how unforgettable that mix of smoky, creamy, and tangy flavor can be.
These Mexican street corn cups (elote en vaso) take everything you love about elote and serve it up in a fun, easy-to-eat cup.
Perfect for BBQs, potlucks, parties, or a quick snack at home, this recipe delivers all the boldness of traditional street corn—no grill required!
Why You’ll Love These Mexican Street Corn Cups
Quick to make – ready in under 15 minutes
Portable and mess-free – perfect for outdoor events
Packed with bold flavor – creamy, salty, smoky, and tangy
Easily customizable – spice it up or tone it down
Loved by all ages – both kids and adults devour these
Year-round friendly – made with frozen or canned corn
What You’ll Need (Ingredient Highlights)
Corn kernels – grilled, roasted, frozen, or canned
Mayonnaise & sour cream – create a rich, tangy base
Cotija cheese – crumbly, salty cheese that’s essential to elote
Fresh lime juice – brightens and balances the richness
Chili powder – adds a smoky, spicy kick
Cilantro – for fresh herbal flavor and garnish
Tajin (optional) – for that signature zesty finish
Pro Tips Before You Start
Use fire-roasted or grilled corn for extra flavor
Warm the corn first so the mayo and cheese melt slightly
Mix some cheese in and sprinkle the rest on top for layers of flavor
Adjust heat level by adding more or less chili powder or hot sauce
Serve immediately after assembling for best texture and taste
How to Make Mexican Street Corn Cups
Prepare the corn
If using frozen corn, cook it according to package instructions and drain well.
If using canned, drain and rinse.
For extra flavor, quickly char the corn in a hot skillet.
Mix the creamy base
In a large bowl, stir together warm corn, mayonnaise, sour cream, chili powder, and lime juice until well combined.
Add the cheese
Stir in most of the crumbled cotija cheese, reserving a little for topping.
Assemble the cups
Spoon the corn mixture into individual serving cups.
Top with more cotija cheese, a sprinkle of chili powder or Tajin, and chopped cilantro.
Serve and enjoy
Serve warm with lime wedges on the side.
Best eaten immediately while the corn is still warm.
What to Serve It With
Tacos or burritos – a perfect side dish
Grilled meats – chicken, steak, or shrimp
Tortilla chips – scoop it up like a dip
Fresh fruit cups – for a sweet-tangy pairing
Mexican rice or beans – for a full meal
Variations / Substitutions
Use Greek yogurt instead of sour cream for a lighter version
Try queso fresco if cotija isn’t available
Add hot sauce or jalapeños for more heat
Make it vegan – use vegan mayo, sour cream, and cheese
Add diced avocado – for creamy contrast and richness
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 2 days
Reheat gently in the microwave or enjoy cold
Do not freeze – the creamy texture won’t hold up
Best served fresh – make only what you’ll eat the same day
FAQs
Can I use canned corn for this recipe?
Yes, just drain and rinse it first. It works perfectly!
What’s the best cheese substitute for cotija?
Queso fresco or feta cheese are the closest in flavor and texture.
Can I make this ahead of time?
You can prep the ingredients in advance, but it’s best to assemble just before serving.
Is this spicy?
It can be! Adjust the chili powder or add Tajin to control the heat.
What is elote en vaso?
It means “corn in a cup,” a popular street food version of elote served in cups.
Can I serve this cold?
It tastes best warm, but it’s still delicious at room temp or slightly chilled.
How can I scale this for a crowd?
Just multiply the ingredients and use mini cups or shot glasses for serving.
Final Thoughts
These Mexican street corn cups are the kind of snack that disappears fast.
They’re creamy, savory, tangy, and totally addictive.
Whether you’re throwing a backyard party or just want something fun on taco night, this recipe is a guaranteed crowd-pleaser.
Full Recipe Card
Ingredients
4 cups corn kernels (frozen, canned, or grilled)
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup crumbled cotija cheese (plus more for topping)
2 tbsp lime juice (about 1 lime)
1/2 tsp chili powder (or to taste)
2 tbsp chopped cilantro (optional)
Tajin seasoning, for garnish (optional)
Instructions
Cook or heat the corn. Char in skillet if desired.
In a bowl, mix corn, mayo, sour cream, lime juice, and chili powder.
Stir in most of the cotija cheese.
Spoon into cups. Top with cheese, chili/Tajin, and cilantro.
Serve warm with lime wedges.
