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

Step 1: 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.

Step 2: Mix the creamy base

In a large bowl, stir together warm corn, mayonnaise, sour cream, chili powder, and lime juice until well combined.

Step 3: Add the cheeseStir in most of the crumbled cotija cheese, reserving a little for topping.

Step 4: 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.

Step 5: 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.

The Boat Shed Kitchen