Name: Mexican Street Corn Cups Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 cup water; 2 tablespoons sugar; 1 pound frozen whole-kernel corn; ¼ cup mayonnaise; ¼ cup sour cream; ½ teaspoon sriracha (or to taste); Kosher salt (to taste); Lime salt (to taste, optional); ½ cup crumbled cotija cheese or queso fresco; ¼ cup cilantro, chopped; Chili powder (to taste); 1 lime, cut into wedges

If you love all things flavorful, creamy, and just a bit spicy, then you’re going to adore this Mexican Street Corn Cups Recipe. It’s like taking that iconic elote experience—charred corn, tangy lime, cheese, and heat—and transforming it into a super easy-to-eat, shareable cup. When I first tried serving Mexican street corn this way, it quickly became a family favorite and a guaranteed crowd-pleaser at gatherings. Trust me, once you make these, you’ll be hooked!

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Why You’ll Love This Recipe

Easy to Make: You only need a handful of ingredients and about 15 minutes to whip this up—perfect for a quick weeknight treat.
Authentic Flavors: It captures that classic Mexican street corn magic with creamy mayo, tangy lime, and spicy sriracha.
Mess-Free Enjoyment: Serving in individual cups means no mess and no awkward corn-on-the-cob handling.
Versatile and Crowd-Friendly: Great for parties, BBQs, or just a fun family dinner—everyone can dig in easily.

A clear plastic cup with four distinct layers is held by a woman's hand with sparkly silver nail polish against an outdoor scene with orange cone-shaped towers and a blue sky. The bottom layer is bright yellow corn kernels, topped by a white crumbly cheese layer mixed with red spice. Above that are fresh green cilantro leaves and a wedge of light green lime, with a white sauce being poured over the top. The background shows a white marbled texture surface replacing what would normally be the ground or table. Photo taken with an iphone --ar 2:3 --v 7 - Mexican Street Corn Cups, Mexican Street Corn, Elote Cups, Mexican Corn Snacks, Easy Mexican Corn Recipes

Ingredients You’ll Need

This Mexican Street Corn Cups Recipe relies on simple ingredients that brighten and balance each other perfectly. A key for success is to use good quality mayonnaise and fresh cilantro—the flavors really pop! Also, frozen corn makes this super convenient without sacrificing taste.

Flat lay of a small pile of bright yellow whole-kernel corn, a small white ceramic bowl of clear water, a small white ceramic bowl with white granulated sugar, a small white ceramic bowl with creamy white mayonnaise, a small white ceramic bowl with thick sour cream, a small white ceramic bowl holding smooth red sriracha sauce, a small white ceramic bowl of fine kosher salt, a small white ceramic bowl of light green lime salt, a small white ceramic bowl with crumbled white cotija cheese, a small bunch of fresh cilantro sprigs, a small white ceramic bowl of deep red chili powder, and a fresh green lime cut into wedges placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mexican Street Corn Cups, Mexican Street Corn, Elote Cups, Mexican Corn Snacks, Easy Mexican Corn Recipes

Water: Used to steam the corn gently and naturally, keeping it tender.
Sugar: Just a touch balances the tang and heat, replicating that sweet corn sweetness.
Frozen Whole-Kernel Corn: Convenient and sweet—fresh corn works too if it’s in season.
Mayonnaise: Provides the creamy base; feel free to use a lighter version if you prefer.
Sour Cream: Adds tang and richness to the flavor mix.
Sriracha: Brings in just the right spicy kick, adjustable to your heat preference.
Kosher Salt: Enhances all the other flavors and seasons the corn perfectly.
Lime Salt (Optional): A zesty seasoning that many street vendors use for that true elote taste.
Crumbled Cotija Cheese or Queso Fresco: Salty, crumbly cheese is a must-have topping—you’ll want to sprinkle generously.
Cilantro: Fresh cilantro adds a herby brightness that lifts the whole dish.
Chili Powder: Just a dusting on top adds warmth and a little smoky depth.
Lime Wedges: For squeezing over the top, adding an invigorating burst of citrus.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Mexican Street Corn Cups Recipe is—you can tweak it for heat levels, dietary needs, or just to keep things fresh and interesting. Here are some twists I’ve enjoyed that you might want to try.

Spicy Upgrade: Add extra sriracha or swap it with chipotle powder for a smokier, deeper heat—my family goes crazy when I kick up the spice!
Dairy-Free Version: Use vegan mayo and coconut yogurt instead of sour cream, and skip the cheese or try a nutritional yeast sprinkle for that cheesy note.
Fresh Corn Replacement: When in peak season, using fresh grilled corn cut off the cob adds a fantastic smoky flavor I just adore.
Herb Swaps: Cilantro isn’t everyone’s favorite, so shaking in some chopped parsley or green onions works beautifully, too.

How to Make Mexican Street Corn Cups Recipe

Step 1: Simmer the Corn to Tender Perfection

Start by bringing water and sugar to a boil in a medium saucepan. This simple syrup base sweetens the corn subtly, making it taste like it’s straight off a street cart. Once boiling, pop in the frozen corn and cover it with a lid. Give it 3 to 5 minutes of simmering—keep an eye on it so the corn becomes tender but still plump and intact. This is my secret to juicy, juicy kernels in every bite.

Step 2: Whip Up the Creamy Sriracha Sauce

While the corn’s steaming, mix your mayonnaise, sour cream, sriracha, kosher salt, and optional lime salt in a small bowl. This sauce is where all the creamy, tangy, and spicy magic happens. I like to taste test mine here and adjust the sriracha depending on how fiery my mood is that day!

Step 3: Combine Sauce and Corn, Then Chill a Bit

Once the corn is tender, drain it well and return it to the pan. Let it cool for about 3 minutes—that way, you avoid wilting the fresh cilantro later and keep the texture just right. Then, stir in your creamy sriracha sauce until every kernel is beautifully coated. This hitter really makes every bite sing.

Step 4: Assemble Your Mexican Street Corn Cups

Divide the dressed corn evenly into 4 cups. Top each with a generous sprinkle of crumbled cotija cheese or queso fresco, fresh cilantro, a dash of chili powder, and don’t forget the lime wedge on the side for that final squeeze of brightness. Serve immediately while it’s still warm and creamy.

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Pro Tips for Making Mexican Street Corn Cups Recipe

Don’t Overcook the Corn: Keep cooking time short to preserve the kernels’ natural sweetness and slight crunch.
Adjust Heat Gradually: Add sriracha little by little so your spice level is just right—not overwhelming.
Use Fresh Ingredients: Cilantro and lime are key to that fresh zing—don’t skip them!
Add Cheese Last: Crumble the cheese on top just before serving to keep its texture fresh and crumbly.

How to Serve Mexican Street Corn Cups Recipe

Three clear plastic cups filled with a layered corn salad sit on a white marbled surface. Each cup has a base of bright yellow corn kernels mixed with creamy white cheese crumbles. On top, there are small green cilantro leaves scattered, adding a fresh touch. A thin, round slice of light green lime rests on the rim of each cup. Around the cups, there are more lime wedges and fresh cilantro sprigs adding green and yellow accents. The background is soft turquoise blue, making the colors of the dish stand out. photo taken with an iphone --ar 2:3 --v 7 - Mexican Street Corn Cups, Mexican Street Corn, Elote Cups, Mexican Corn Snacks, Easy Mexican Corn Recipes

Garnishes

I’m a big fan of the classic garnishes here: a squeeze of fresh lime juice, a good sprinkle of chili powder, and the salty crumble of cotija cheese. For a bit of extras, sometimes I add thinly sliced jalapeños or a pinch of smoked paprika for a smoky twist—your call! The fresh cilantro is non-negotiable though; it rounds out the brightness beautifully.

Side Dishes

This recipe pairs wonderfully with any Mexican-inspired meal. I love serving it alongside carne asada, grilled chicken, or even as a fun appetizer at taco nights. A crisp green salad or black bean salad on the side complements the creamy and spicy corn cups, creating a balanced, crowd-pleasing feast.

Creative Ways to Present

For a party, try layering the corn in fancy clear glasses with alternating dollops of sauce and sprinkle layers for a parfait effect. Or, serve the cups with tiny forks and toothpicks for easy nibbling. I once even used mini mason jars for a rustic vibe—it was a total hit!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Cups keep well in an airtight container in the fridge for up to 3 days. I recommend storing the corn mixture separate from the garnishes like cheese and cilantro to prevent sogginess. When ready to eat, just sprinkle on fresh toppings and give it a quick stir.

Freezing

I generally don’t recommend freezing the fully dressed corn cups because the creamy sauce can separate and the texture changes. However, you can freeze plain cooked corn (without sauce) for later use, then add your mayo mixture fresh when you’re ready to enjoy.

Reheating

To reheat leftovers, warm the corn gently in a skillet or microwave until heated through. Stir in your creamy sauce afterwards if it’s not already mixed in. I like to add a fresh squeeze of lime and some extra chili powder after reheating to brighten it right back up.

FAQs

Can I use fresh corn instead of frozen in this Mexican Street Corn Cups Recipe?

Absolutely! Fresh corn is a fantastic choice when it’s in season. Simply grill or boil the fresh corn, then cut the kernels off the cob before tossing with the sauce. It adds an extra layer of natural sweetness and smokiness if grilled first.
Is there a way to make this recipe less spicy?

Definitely. Simply reduce or omit the sriracha, or replace it with a milder hot sauce or even smoked paprika for flavor without the heat. You can always add more spice later, so start mild and adjust to taste.
Can I prepare Mexican Street Corn Cups ahead of time for a party?

You can prep the corn and the mayo sauce separately a few hours in advance and store them in the fridge. Just combine them and add garnishes right before serving to keep everything fresh and delicious.
What if I don’t have cotija cheese? What’s a good substitute?

Queso fresco is a great substitute since it’s also a salty, crumbly Mexican cheese. If you’re in a pinch, feta can work too, though it’s slightly tangier.

Final Thoughts

I absolutely love how this Mexican Street Corn Cups Recipe brings the essence of a vibrant street food tradition right into my kitchen with minimal fuss. It’s quick, fun, and so satisfying to eat—especially sharing with friends on a casual night in or at a summer BBQ. If you haven’t tried elote in cup form yet, I highly recommend giving it a go. You’ll find yourself coming back to this recipe again and again, just like my family does!