If you want to bring your A-game to your next event, make this quick and easy version of Elote In A Cup!
As a Southern California native, there are a few things I find irresistible: Good parties and good Mexican food are two of them. Whether it’s chips and dip before dinner, a margarita at happy hour, an elote cart at the beach, or street tacos at a food truck, I’ll never say no. In fact, I’ve been on an elote kick all summer long!
Elote in a cup is designed to travel well, so you can snack, socialize, and hit the dance floor all at the same time. This way, nobody’s making a mess with a giant corn on the cob dripping with toppings or trying to scoop portions of elote dip onto soggy paper plates. This recipe is convenient and functional, on top of being FUN!
For those of you who may not be familiar with elote, it’s an iconic snack in Mexican culture. The most common version is a base of corn on the cob slathered in mayo, chili powder, lime, cotija cheese, and a little bit of fresh cilantro. It is typically served on a stick for an on-the-go treat, not unlike fair food… and it is perfect for hot summer nights. Messy? Yes. Delicioso? Si!
Since it’s known for its messiness, I thought condensing elote into a little single-serve cup would be the perfect way to include the fan-favorite snack at parties, with half the cleanup! The end result is a tangy, sweet, and just spicy enough hors d’oeuvre that everyone will love.
Is Elote In A Cup Healthy?
Elote in a cup is a healthy option for party food. The main ingredient is corn, which contains tons of fiber, vitamins, and antioxidants. Plus, you can substitute the mayo and/or sour cream for Greek yogurt for added benefits and less fat. Replacing some of that heavy dairy will also make the dish more digestible for those with sensitive stomachs. You can modify this recipe to be dairy-free by simply substituting your favorite vegan cheeses and yogurt. You can also skip the dairy elements altogether and make the dish focused on seasonings, lime juice, and some olive oil. It won’t have the same creamy texture, but it will definitely still taste good!
Customize Your Cup
What I really love about the idea of elote in a cup is that this scoopable version is much more customizable than the traditional street food. I love to add avocado, lots of lime, and a sprinkle of Tajín to my elote toppings, but I encourage you to make your cup your own! You can substitute the cotija for feta, add hot sauce, or mix in other toppings to make your elote more like a Corn Salsa (this one includes mango and pineapple for a tropical twist!)
How Do I Store Leftovers?
Leftovers can be stored in the fridge (tightly covered with plastic wrap) for up to 2 days. Freezing is not recommended.
Serving Suggestions
Elote in a cup was built for fiestas! In addition to the elote, you could serve a variety of tacos, like Shrimp Tacos, Green Curry Pork Tacos, or Shredded Chicken Tacos as well as other Mexican favorites like beans, rice, and chips and dips.
And what’s a party without a few cocktails? Try shaking things up with a Mexican Martini or a Spicy Margarita.
Ingredients
- 4 ears of fresh corn husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro finely chopped
- 1 teaspoon chili powder
- Salt to taste
- 1 lime cut into wedges
Instructions
- Boil the corn in a large pot of water for 5-7 minutes until tender. Drain and let cool slightly.
- Cut the kernels off the cobs and divide them evenly among four cups.
- In a small bowl, mix together mayonnaise and sour cream. Spoon this mixture over the corn in each cup.
- Sprinkle crumbled cotija cheese and chopped cilantro over the creamy corn.
- Season each cup with a pinch of chili powder and salt to taste. Serve with a wedge of lime to squeeze over the top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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