Elote In A Cup | Mexican Street Corn
Grilled Mexican Corn served in a cup with mayo, Cojita cheese, cilantro, and Tajin.
Prep Time10 minutes mins
Cook Time10 minutes mins
0 minutes mins
Total Time20 minutes mins
Course: side
Cuisine: Mexican
Servings: 4 people
Calories: 340kcal
- 4 ears of corn (husked)
- 2 tablespoon unsalted butter (melted)
- ¼ cup mayonnaise
- ⅓ cup Cotija cheese (or Queso Fresco)
- ½ teaspoon sea salt
- ½ teaspoon Tajin seasoning
- ½ teaspoon chili powder
- 2 tablespoon chopped cilantro
- 1 medium lime (quartered)
- 2 cloves garlic (optional)
Brush shucked corn with melted butter and grill over high heat until slightly charred, rotating as needed. Or place corn in a grill basket and cook over the stove.
Use a sharp knife to slice corn kernels off corn cobs.
Place corn kernels into a bowl and stir in mayonnaise and remaining butter. Divide between four cups or small bowls. Top the corn mixture with crumbled cheese.
Mix salt, Tajin seasoning, and chili powder, then use to season the Elote.
Serve with chopped cilantro, lime wedges, and hot sauce on the side.
- Removing the pointy end off the corn cobs makes it easier to stand the corn on a cutting board while you slice the corn off of the corn cob.
- If you don't have a grill, you can broil the corn in a toaster oven or char it in a grill basket over a gas stove.
- Sometimes Queso Fresco is hard to find. You can substitute Cotija cheese, Feta, or Parmesan Cheese.
- Substitute Tajin Seasoning with a mixture of chili powder, cayenne pepper, or paprika.
- For those who love garlic, crushed garlic is fantastic when included in this Elote In A Cup recipe.
- If you can't get enough spice, consider adding chopped serranos or your favorite hot sauce!
Serving: 1cup | Calories: 340kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 633mg | Fiber: 4g | Sugar: 7g