These Mini Elote Cups are a fun and portable take on classic Mexican street corn, loaded with roasted corn, creamy mayo, cotija cheese, lime juice, and chili seasoning. Served in bite-sized cups, they make the perfect appetizer for parties, potlucks, and fiestas.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 15 minsTotal Time 15 minsMakes 12 mini cups
For the Elote Mix
3 cups corn kernels (fresh, frozen, or canned)
1 tbsp neutral oil (like canola or avocado)
¼ cup mayonnaise
2 tbsp Mexican crema or sour cream
½ cup cotija cheese, crumbled (plus extra for topping)
1 clove small garlic, minced
Juice of 1 lime
½ tsp smoked paprika or chili powder
Salt & pepper to taste
For Serving
12 mini plastic or compostable cups
Extra cotija cheese
Lime wedges
Chopped cilantro
Tajín or chili-lime seasoning (optional)
Roast the Corn
1
If using fresh corn , slice off the kernels from 3–4 cobs.
Heat oil in a large skillet over high heat.
Add corn kernels and sauté until charred in spots (about 5–7 minutes). Don’t stir too often — you want that lovely roasted flavor.
Mix the Elote Filling
2
In a bowl, combine warm roasted corn, mayo, crema, lime juice, garlic, and half the cotija cheese.
Stir well to coat. Season with salt, pepper, and smoked paprika or chili powder.
Taste and adjust seasoning as desired.
Assemble the Cups
3
Spoon the elote mixture into mini cups (about ¼ cup per serving).
Top with extra cotija, chopped cilantro, and a dusting of Tajín or chili powder.
Garnish with a small lime wedge on the rim of each cup for a zesty touch.
Pairing Suggestions
Tips & Notes
5
Don’t skip the char! That caramelized edge on the corn brings the true street flavor.
Make it spicy: Add minced jalapeño or a dash of hot sauce to the mix.
Make ahead: The mixture can be made up to a day ahead and refrigerated. Assemble in cups just before serving.
Vegan version? Use vegan mayo, plant-based cheese, and coconut crema!
Ingredients Makes 12 mini cups
For the Elote Mix
3 cups corn kernels (fresh, frozen, or canned)
1 tbsp neutral oil (like canola or avocado)
¼ cup mayonnaise
2 tbsp Mexican crema or sour cream
½ cup cotija cheese, crumbled (plus extra for topping)
1 clove small garlic, minced
Juice of 1 lime
½ tsp smoked paprika or chili powder
Salt & pepper to taste
For Serving
12 mini plastic or compostable cups
Extra cotija cheese
Lime wedges
Chopped cilantro
Tajín or chili-lime seasoning (optional)
Directions Roast the Corn
1
If using fresh corn , slice off the kernels from 3–4 cobs.
Heat oil in a large skillet over high heat.
Add corn kernels and sauté until charred in spots (about 5–7 minutes). Don’t stir too often — you want that lovely roasted flavor.
Mix the Elote Filling
2
In a bowl, combine warm roasted corn, mayo, crema, lime juice, garlic, and half the cotija cheese.
Stir well to coat. Season with salt, pepper, and smoked paprika or chili powder.
Taste and adjust seasoning as desired.
Assemble the Cups
3
Spoon the elote mixture into mini cups (about ¼ cup per serving).
Top with extra cotija, chopped cilantro, and a dusting of Tajín or chili powder.
Garnish with a small lime wedge on the rim of each cup for a zesty touch.
Pairing Suggestions
Tips & Notes
5
Don’t skip the char! That caramelized edge on the corn brings the true street flavor.
Make it spicy: Add minced jalapeño or a dash of hot sauce to the mix.
Make ahead: The mixture can be made up to a day ahead and refrigerated. Assemble in cups just before serving.
Vegan version? Use vegan mayo, plant-based cheese, and coconut crema!
Mini Elote Cups (Mexican Street Corn Bites)
