Corn in a cup is a well-loved Mexican street food, (also called elote corn). This dish consists of seared corn kernels with a creamy texture, smoky taste, and an explosion of tangy, spicy, salty, and cheesy flavors. Your taste buds will be tantalized by the mouth-watering combination, leaving you craving for more. It’s creamy and deliciously irresistible. Try it once and you’ll never go back to ordinary corn dishes!
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What Ingredients do we need to make corn in a cup?
Corn kernels – This recipe of corn in a cup Mexico is suitable for both frozen corn or fresh sweet corn kernels.
Onion and pepper – The red onion and jalapeño contribute both color and a spicy kick.
Herbs and spices – The ingredients used are garlic, chili powder, and kosher salt.
Mayonnaise and sour cream – For a creamy and tangy taste and texture, opt for real mayonnaise instead of similar products like Miracle Whip.
Crumbled cotija cheese – Cotija cheese is semi-hard and crumbles easily, with a texture similar to parmesan. It boasts a slightly salty and tangy flavor that enhances the spices in a corn in a cup dish.
Lime wedges – Squeeze fresh lime juice into the corn mixture and top each cup of corn with a lime wedge.
Mexican corn in a cup Steps
Grill: Heat your grill to medium-high, then cook the corn for 8-10 minutes until it’s fully cooked and has a light char.
In step 2 of the recipe, after cooking, remove the kernels from the corn and sauté with garlic for 2-3 minutes as instructed.
Roast: Roast husked corn in an oven preheated to 350°F for 30 minutes or until tender. Put the corn directly on the oven shelf.
Boil: Remove the husks from the corn and place it in a pot of boiling, salt-seasoned water. Cook for a period of 5 to 7 minutes.
Microwave: Using a sharp knife, cut off the stem end and about half an inch from the bottom of each cob. After that, microwave each cob on High for 2 minutes. Grasp the tassel end and shake until the kernels fall out from the center.
To remove corn kernels from the cob, you can either use a sharp knife or opt for using a corn peeler, which I highly recommend.
Tips for corn in a cup
- Cheese plays a crucial role in dishes like esquites and elote. I highly suggest using cotija cheese for optimal flavor.
- Cotija cheese is more readily available than you think. Many cheese producers, particularly in Wisconsin, offer cotija. If it’s not available, my backup option is Queso fresco, another commonly found Mexican-style cheese. However, Feta is not a suitable substitute.
The step-by-step instructions corn in a cup pictures can be found in the recipe card below.
Questions and answers about this recipe
Recipe Variations
For a Mexican street corn recipe in a cup with more heat, keep the seeds in the jalapeños.
Mexican Street Corn Salad: Instead of serving in individual cups, present the Mexican corn in a small bowl.
Street Corn Quesadillas: Combine ¾ cup of shredded Mexican cheese blend with the corn, then lightly moisten 2 large tortillas. To make a quesadilla, heat a medium-sized skillet and place a tortilla in the pan. Spoon a layer of the corn mixture onto the tortilla, spreading it evenly to within 1 inch of the edges. Cover the mixture with the second tortilla and press down gently. Cook the quesadilla for 2 minutes on one side until it is lightly browned, then turn it over and cook for 2 more minutes. Serve by slicing into wedges and accompanied with Pico de Gallo.
What Do We Serve With Sweet corn in a cup?
Sweet corn in a cup is the ideal side dish to pair with the top-rated Beef Birria recipe. Serve at a taco night or during a Cinco de Mayo celebration and pair with Chicken Tinga or Birria Tacos for a delightful meal.
Add some fun to mealtime or dinner parties by serving the corn salad in an eye-catching manner. Use bright cups, corn husks, or even a stemless margarita glass to create a festive presentation.
Can I Freeze Mexican corn in a cup?
Once the corn has been cooked, let it cool, then store in a container that can be used in a freezer for a maximum of 6 months. Thaw overnight in the refrigerator. When ready to serve, rewarm corn mixture in a skillet before dividing into cups and adding topping.
Can We Store the Mexican street corn
recipe in a cup?
Fry the corn and then store it in a sealed container in the refrigerator to preserve its freshness for 3 to 5 days. Before proceeding with the recipe, reheat the corn in a pan.
Mexican corn in a cup with parmesan is best consumed when fresh, but if there are any remaining, store them in an airtight container in the fridge for up to 2 days. To reheat, use a skillet over low heat before serving
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Corn in a Cup
Ingredients
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 3 cups corn kernels 4 ears of corn
- ½ red onion, minced divided
- ½ cup chopped fresh cilantro about ½ of a bunch, divided
- 1 jalapeño, seeds removed, finely chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chili powder approximately
- Kosher salt
- ⅓ cup crumbled cotija cheese or more to taste
- 2 limes
Instructions
- Heat a large skillet over medium heat and add melted butter until it begins to bubble.
- Cook the garlic, stirring, for 1 minute until it becomes fragrant. Then, add the corn and continue to cook, stirring frequently, for 5 to 8 minutes until it has caramelized and has some charred spots.
- Using a slotted spoon, move the cooked corn to a large bowl and set it aside.
- Reserve a portion of red onion (2 tablespoons) and cilantro (2 tablespoons), and add the remaining red onion, cilantro, and jalapeños to the corn in the bowl.
- In a medium bowl, combine mayonnaise, sour cream, chili powder, and salt.
- Add the mayonnaise mixture to the corn, stir well, and then mix in cotija cheese and 2 tablespoons of lime juice. Adjust with more lime juice as desired. Cut the remaining limes into wedges.
- Add the corn mixture to the cups, then top with the saved red onions and cilantro. Serve with lime wedges on the side.
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Delicious,all the time, for any occasion!