My obsession with elote, the iconic Mexican street corn, began at a bustling summer food cart, but the magic truly happened when I recreated it at home in a simpler, scoopable form. The sizzle of butter hitting the hot pan, the unmistakable sweet-and-smoky scent of charring corn, and the tangy creaminess of the sauce coming together created a symphony in my kitchen. That first taste—warm, messy, and explosively flavorful—transported me right back to that sunny street. This Creamy Mexican Street Corn Cup is my tribute to that perfect bite, capturing all the joy without the cob.
Why You’ll Love This Recipe
You will love this recipe because it delivers the full, addictive experience of authentic street corn in a convenient, no-fuss cup. It’s wildly flavorful, perfectly balanced between sweet, tangy, creamy, and spicy, and comes together in under 20 minutes. It’s a side dish that steals the show at every barbecue, potluck, or weeknight dinner. Whether you’re a longtime elote fan or new to the party, this recipe is a guaranteed crowd-pleaser that feels like a celebration.
Ingredients
- 4 cups fresh or frozen corn kernels (from about 4-5 ears)
- 3 tablespoons butter
- 3 tablespoons mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (plus more for garnish)
- 1/4 teaspoon smoked paprika
- 1 small clove garlic, minced
- Salt to taste
Let’s talk about the stars here. The butter and mayonnaise are the non-negotiable, glorious fat base that creates the signature creamy sauce—trust me, using both makes a huge difference in richness and authenticity. Cotija cheese is essential for its salty, crumbly, slightly funky punch; don’t substitute with Parmesan if you can help it—the flavor profile is unique. Fresh lime juice and cilantro are your brightening agents; bottled lime juice and dried cilantro simply won’t deliver the same vibrant lift. That smoked paprika is my secret weapon, adding a whisper of campfire depth that mimics the charcoal-grilled flavor.
Equipment Needed
- Large skillet (cast iron is ideal)
- Mixing bowl
- Spatula
- Measuring spoons and cups
- Sharp knife and cutting board (if using fresh corn)
The right pan is crucial. I’ve tried this in a non-stick skillet, but a heavy-duty skillet, preferably cast iron, is the game-changer. It gets hotter and creates a much better char on the corn, which is key for that authentic smoky flavor. A good spatula is your best friend for constant stirring and scraping up those delicious browned bits (the fond) from the pan bottom—that’s pure flavor. If you’re using fresh corn, a sharp knife and a steady hand make kernel removal a breeze.
Step-by-Step Instructions
First, I get my skillet nice and hot over medium-high heat. While it heats, if I’m using fresh corn, I slice the kernels from the cobs. I’ve found the best method is to stand the cob upright in a large bowl and slice downward—it contains the mess. Then, I add the butter to the hot pan. The moment it melts and starts to foam, I know it’s time. I pour in all the corn kernels. The sound is incredible—a loud, joyful sizzle that promises deliciousness.
This is the most active part. I let the corn cook without stirring for a good 2-3 minutes to get some real char on one side. I can smell it beginning to caramelize. Then, I give it a vigorous stir and let it sit again. I repeat this process for about 8-10 minutes total. The goal is a mix of golden-brown, slightly blackened kernels and tender-crisp ones. Patience here builds the foundational flavor. I once stirred it constantly like a stir-fry and ended up with steamed, pale corn—a total disappointment.(See the next page below to continue…)