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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