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Creamy Elote Cups

Creamy, cheesy Mexican street corn cups loaded with charred corn, cotija cheese, lime, and smoky chili seasoning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Appetizers & Snacks
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Component
  • 6 cups corn kernels fresh, frozen, or canned
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1/3 cup mayonnaise
  • 1/3 cup Mexican crema or sour cream
  • 1 cup cotija cheese crumbled
  • 1 tsp chili powder
  • 1 tsp Tajín seasoning
  • 1/2 tsp smoked paprika
  • 2 limes juiced
  • 2 tbsp cilantro chopped
  • salt to taste
  • black pepper to taste
Optional Toppings
  • extra cotija cheese
  • jalapeños sliced
  • hot sauce

Equipment

  • Large skillet
  • Spatula
  • Mixing bowl

Method
 

  1. Heat butter in a large skillet over medium-high heat and char the corn kernels for 8–10 minutes.
  2. Add minced garlic and cook briefly until fragrant.
  3. Lower heat and stir in mayonnaise, crema, chili powder, Tajín, and smoked paprika.
  4. Remove from heat and mix in lime juice, cotija cheese, and cilantro.
  5. Spoon into serving cups and garnish with extra cheese, cilantro, and lime wedges before serving.

Notes

For the best flavor, allow the corn to char deeply before mixing in the creamy ingredients.