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.
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.
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.
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.
Drinks:
Classic Margarita (spicy or mango)
Mexican Lager (like Modelo or Pacifico) with lime
Hibiscus Agua Fresca or Tamarind Jarritos for non-alcoholic flair
Other Canapés to Pair With:
Mini Chicken Tinga Tostadas
Guacamole Deviled Eggs
Plantain Chips with Black Bean Dip
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!
12 servings