Elotes Corn in a Cup - Mexican

Recipe: Elotes in a Cup Recipe »

Elotes in a cup is an easy Mexican street corn recipe with corn, garlic crema and Tajin and takes 10 minutes or less to make. It works beautifully as a side for tacos, burritos or grilled meat or as a cookout side dish. Because it is served in cups it makes for a great party dish too!

About Elotes in a Cup

Elote en vaso (corn in a cup) is a popular street food in Mexico and some areas of the United States in the SouthWest. It's a simple dish with corn kernals mixed with garlic crema and served in a cup for easy eating. I first tried it at a stall located outside a gas station in Dallas, Texas and it was so delicious and full of flavour. This is currently my favourite way to serve corn!

This recipe is such a great pairing to have with tacos or meat dishes (I LOVED this with the Mission burritos) and takes around 5-10 minutes total! You can use frozen or freshly shucked corn, it's up to you. Originally I thought it had to be freshly shucked corn only but I tried it with frozen corn kernels and it was still absolutely delicious so it is budget friendly too.

Video How To Make Elotes in a Cup

Video: How to Make Easy Elotes

Ingredients For Elotes in a Cup

Corn kernels - Use frozen or fresh! It's up to you. Typically you'll need 3-4 corn cobs to get 500g/1.1l of kernels.

Sour cream - Light or full fat sour cream works here but I used full fat for a creamier mouthfeel.

Mayonnaise - Use your favourite mayonnaise for this.

Garlic cloves - You want either 1 large clove of garlic or 2 small garlic cloves. To me, the more garlic the better! ;)

Lime juice - Fresh or bottled lime juice works.

Coriander - We use fresh coriander leaves here. I know some people hate coriander so if that is you, just omit this.

Chives - Not an traditional herb used but I love the added flavour from chives.

Tajin seasoning - This is such a powerhouse of flavour and is basically a chilli lime salt seasoning that brightens and seasons Mexican food and makes it so delicious. You can buy it at the supermarket. If you can't access Tajin you can make a dupe by mixing 1 tablespoon chili powder, 1 teaspoon lime zest and 1/2 teaspoon of salt.

Lime - This is just cute to serve. I don't think it needs it for flavour as I think it has a great flavour as is.

Tips For Making Elotes in a Cup

1 - This recipe is easiest and quickest using frozen or fresh corn kernels cooking them on the stovetop for 3-5 minutes or until they are tender and bright yellow.

2 - If you have whole corn cobs, simmering them on the stovetop takes about 5-7 minutes to cook the corn through. Plunge the corn into the simmering water and then start the timer. The corn kernels will turn bright yellow and will plump up.

3 - Do you want to know my favourite way to cook whole corn cobs though? It is to microwave the corn whole, husks, silks and all for 3 minutes on high per cob! I used to grill corn but seriously microwaving the corn whole has changed my corn-life! :P

4 - Sometimes Elotes has crumbled cojita cheese on top. But seriously, I didn't feel like this needed any embellishment!

I love Mexican corn and if you do too, then try my Mexican esquites or my Mexican corn on the cob next!

Elotes in a Cup Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 10 minutes plus cooling time

Cooking time: 5-10 minutes

Makes: 2 serves

Ingredients Needed

• 500g/1.1lb frozen corn kernels
• 4 tablespoons/80g/2.8ozs sour cream
• 4 tablespoons/80g/2.8ozs mayonnaise
• 1 large or 2 small garlic cloves, crushed
• 2 tablespoons coriander, chopped
• 1 tablespoon finely chopped chives
• 1 teaspoon Tajin seasoning
• 1/2 teaspoon sugar
• Salt and pepper
• 4 slices fresh lime to serve

Step-By-Step Instructions

Step 1 CORN - Place corn in a large pot of simmering water and cook for 3-5 minutes or until bright yellow. Drain in a colander and run cold water over the corn to cool it off.

Step 2 SAUCE - While the corn is cooking, mix the sour cream, mayonnaise, garlic cloves, coriander, chives, Tajin seasoning and sugar in a large bowl until well combined. Add the drained and cooled corn kernels and stir. Divide among 4 cups. Serve with a slice of fresh lime and a light dusting of extra Tajin on top.

Personal Note

I made a big batch of this just before we headed overseas for my father's funeral but didn't get to eat it all because we basically dropped everything and left for Singapore within a couple of days. When we go overseas, Mr NQN's brother Manu stays at our house. It's closer to his work which is quite far away from where he lives. He's a great house sitter as he leaves it spotless and clean and doesn't break anything.

Before we left I made sure I gathered up all of the vegetarian food we had and put it on one shelf. I took a picture of it and sent it to him telling him to eat it. Then I told him to take two of the blueberry cakes I made during recipe testing to a family picnic and I hope that he likes his end of the deal as much as we like him staying with us.

"How is he so tidy?" I mused aloud looking around when we got back. Our house was spotless and everything was arranged neatly. The Elliotts are lovely people but I wouldn't say that cleaning is really their thing. But Manu is different and he left the house like a cleaning crew had visited!

So tell me Dear Reader, do you have a similar arrangement with anyone? Have you ever tried Elotes in a cup?