Mexican Street Corn Cups
A delightful twist on traditional elote, perfect for parties or as a snack, featuring sweet corn, creamy sauce, and zesty toppings.
Ingredients
For the Corn
- 1 cup water
- 2 tbsp sugar
- 1 lb frozen whole-kernel corn Fresh corn can be used for better flavor.
For the Sauce
- 1/4 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
- 1/4 cup sour cream Can substitute with Greek yogurt for a healthier option.
- 1/2 tsp sriracha Adjust to your spice preference.
- to taste Kosher salt
- to taste Lime salt Optional.
Toppings
- 1/2 cup crumbled cotija cheese or queso fresco
- 1/4 cup cilantro
- Chili powder
- Lime wedges For serving.
Instructions
Cooking the Corn
- Bring water and sugar to a boil in a pot.
- Add the corn, cover the pot, and simmer for 3–5 minutes until the corn is tender.
Making the Sauce
- In a bowl, mix together the mayonnaise, sour cream, sriracha, salt, and lime salt.
Combining and Serving
- Drain the corn well and return it to the pot. Let it cool for 3 minutes.
- Stir the sauce into the corn until it is well coated.
- Divide the corn mixture into 4 cups.
- Top each cup with crumbled cheese, cilantro, chili powder, and a lime wedge.
- Serve immediately and enjoy!
Notes
These cups can be served warm or at room temperature. Add extra lime wedges for a citrusy kick. Leftovers can be stored in an airtight container in the fridge for about 2 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 5g
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