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Elote Cups (Street Corn Salad)
Creamy, crunchy, and salty-sweet, these Elote Cups are the perfect summer side. Mexican street corn is taken off the cob and served as a salad in a cup, so you get all the flavor without the mess (or the need for dental floss)!
Also known as esquites, this tasty charred corn salad takes just 15 minutes to make and is loaded with the fresh flavors of the season. Elote cups are the must have appetizer salad this summer!
Table of Contents
Why We Love This Recipe
When it comes to summer eating, there’s a whole bounty of delicious vegetables to choose from, but few are more universally beloved than sweet corn! This tasty recipe for Mexican street corn cups is our current easy appetizer obsession. It is:
- Made with just 8 ingredients. Aside from the corn and cotija cheese, the remaining ingredients are EA Kitchen staples!
- Quick & Easy – All you need is about 15 minutes to get all the delectable flavors of elote (a.k.a. Mexican street corn) but without the hassle of having to eat it off the cob.
- Budget Friendly – In the height of summer, it isn’t unusual to find ears of corn for $0.25 apiece, especially at produce stands or farmer’s markets.
Ingredients For Elote Cups
- Mayonnaise – I’m partial to Best Foods (known as Hellman’s on the East Coast), but any high-quality mayonnaise will do. Just don’t use Miracle Whip, pretty please!
- Chili Powder & Garlic Powder – These spice aisle staples add tons of zesty flavor without any real effort.
- Lime – You’ll need both the juice and zest here, so be sure to wash your fruit, remove the bright green zest (leaving the white pith behind), and then juice it. To get the most juice from citrus, give it a firm roll on the countertop for 10-15 seconds before cutting.
- Cilantro – While this delicate green herb is central to many Mexican recipes, not everyone is a huge fan. If you’re in that camp, feel free to use parsley or basil instead.
- Cotija Cheese – Known as “the parmesan of Mexico,” queso cotija is a sharp, crumbly, and salty cheese that is absolutely divine. If you can’t find it, feel free to swap in grated parmesan.
- Corn – Use either corn on the cob or frozen kernels here. I give instructions for both!
- Butter or Oil – Brushing a bit of fat on the corn helps to create a delectable char.
How To Make Elote Cups
Be sure to check the recipe card below for full ingredients & instructions.
This simple recipe for esquites comes together in just 15 minutes. Here’s how it’s done:
- Cook Corn. If using corn kernels: Heat a large cast iron skillet over medium-high heat and cook kernels until charred. Transfer to a bowl and pop in the fridge to cool for at least 10-15 minutes. If using corn on the cob: Heat a grill or grill pan at medium-high heat. Brush the ears with melted butter or olive oil and sprinkle with salt. Grill for 8-10 minutes until char marks form on all sides. Remove kernels.
- Make Dressing. In a large bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest, and a pinch of salt.
- Toss Corn Salad. Stir the corn into the mayo mixture until well coated. Stir in cilantro and cotija cheese.
- Chill. Spoon into individual serving cups and chill until ready to serve.
- Garnish & Enjoy. Garnish with Cotija cheese, chopped cilantro, and a lime wedge.
FAQs
Can I use frozen corn?
Absolutely! This is a great way to ensure your corn is nice and sweet if you’re making esquites out of season. It’s also excellent for cutting down on prep work.
Can I use canned corn?
I honestly don’t recommend it, as the kernels are already quite soft from being heated under pressure during the canning process. These Mexican corn salad cups should have a nice bite to them! For the best results, I suggest using frozen or fresh corn.
What is the difference between elote and esquites?
While they are made from the same stuff, elote refers to when it is on the cob, whereas esquites refers to the salad made from the kernels. Technically speaking, these elote cups are actually esquites.
How To Serve Esquites
The Mexican charred corn salad known as esquites is perfect for serving in myriad ways. Here are a few of my favorites:
- In cups. I usually spoon the salad into individual serving cups, making it easy for everyone to grab and go!
- Add to salads and grain bowls. This off-the-cob elote makes for a sweet, crunchy addition to salads, burrito bowls, and buddha bowls.
- As a BBQ side. I can’t think of a single classic grill-out dish that wouldn’t pair well with these elote cups!
- Spooned over tacos, fish, chicken, or pork as salsa or relish.
Pairs well with: This classic Mexican corn salad is a natural pair for any of your favorite Mexican-inspired dishes. Think cilantro lime shrimp, baked chicken empanadas, Mexican shrimp cocktails, crispy chicken flautas, nachos supreme, or a taco ring. Oh, and don’t forget the margaritas!
Variations
While I think these elote cups are pretty perfect just the way they are, there are always plenty of ways to customize any recipe. Here are some ideas for changing the corn salad to your liking:
- Make it spicier. Amp up the heat by swapping cayenne for the chili powder.
- Use a different cheese. Can’t find cotija? Parmesan or asiago are good substitutes. You can also opt for a milder Mexican cheese like queso fresco.
- Make it Italian-inspired. Swap lemons for limes, basil for cilantro, and feta for cotija.
- Leave it on the cob for elote. Keep things classic by leaving the corn on the cob! Slather the grilled ears of corn with the flavored mayo, then coat with cheese & cilantro. YUM!
Storage
- Since it is mayo-based, be sure to keep the Mexican corn cups on ice for serving at parties.
- This esquites recipe will keep in a covered container in the fridge for up to 5 days.
Expert Tips
- For removing corn from the cob, bust out your tube pan or bundt pan! It might sound a little wacky, but the center tube is great for stabilizing the cob, and the pan will catch all the kernels with ease. See how it’s done here.
- Keep the cobs for corn broth. With grocery prices the way they are, I’m sure you’re just as eager as I am to squeeze every last bit of usefulness out of all your ingredients. Instead of chucking your corn cobs in the compost right away, cover them with water and simmer for about 20 minutes to make a super flavorful corn broth first. Pop it in the freezer for next time you make corn chowder!
- Cilantro stems are edible. Yet another way to stretch your grocery budget? Don’t chuck those cilantro stems! They are tender and flavorful, with all the cilantro-y goodness of the leaves. Chop them finely to get more out of every bunch of herbs
More Corn Recipes
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Elote (Corn Salad) Cups
These Elote Cups are the perfect summer side! Mexican street corn is taken off the cob and served in a cup – all the flavor without the mess!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 6 ears of fresh corn husked (or 5 cups corn kernels)
- ¼ cup mayonnaise
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ cup cotija cheese plus some for garnish
- ¼ cup fresh chopped cilantro plus some for garnish
- zest and juice of one lime
- Kosher salt to taste
- Tortilla chips for serving If you can’t find fresh corn, roast corn kernels in olive oil in a cast iron skillet.
Instructions
Salad
- In a large bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.
- Stir the corn into the mayo mixture until well coated.
- Stir in cilantro and cotija cheese.
- Spoon into individual serving cups and chill until ready to serve.
- Garnish with Cotija cheese, chopped cilantro and a lime wedge.
Corn
- For corn kernels: Heat a large cast iron skillet over medium-high heat. Melt 2 tablespoons of butter or olive oil in the skillet and add corn, stirring to coat. Cook, stirring every few minutes, until the corn is slightly charred and golden; 8-10 minutes. Transfer to a bowl and pop in the fridge to cool for at least 10-15 minutes.
- For corn on the cob: Heat a grill or grill pan at medium-high heat. Brush the ears with melted butter or olive oil and sprinkle with salt. Grill for 8-10 minutes, turning a quarter turn every couple of minutes until char marks form on all sides.
Notes
- Since it is mayo-based, be sure to keep the Mexican corn cups on ice for serving at parties.
- This esquites recipe will keep in a covered container in the fridge for up to 5 days.
Nutrition
Calories: 105kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 9mgSodium: 131mgPotassium: 157mgFiber: 1gSugar: 3gVitamin A: 193IUVitamin C: 4mgCalcium: 39mgIron: 1mg
