Elote is Mexican street corn served on the cob and slathered with a creamy sauce, then rolled in cotija cheese and chili powder for an extra flavorful kick. This recipe for Elote in a cup is an easier, less messy way to enjoy all the flavors of Mexican street corn without having to eat it on the cob. The combination of sweet, smoky corn, savory sauce, and cheesy goodness is hard to resist! Serve this side dish with our tamales or our Mexican pizza.

To be clear, the proper name for this salad version of elote is actually esquites. Still, many food truck street vendors call it elote salad or elote in a cup (most likely to eliminate confusion for their non-Spanish-speaking customers). And most of our readers are searching for this recipe as ‘elote in a cup’.

A picnic cup filled with Mexican street corn salad.

Whether you call it elotes in a cup, esquites, or Mexican street corn in a cup, this recipe is just as delicious as traditional elote, but much easier to eat! No need for napkins or wet wipes, this street corn in a cup is totally mess-free.

It is the perfect side dish to steak ranchero, shrimp tacos, or any Mexican-inspired dish. It is especially convenient to serve at cookouts and potlucks.

Why This Recipe Works

You can make the corn salad in advance and serve it hot or cold.
Cooking the corn kernels in a hot skillet adds a smoky, charred flavor and brings out the nutty sweetness of the corn.
Cojita adds salty, cheesy goodness to the street corn salad.
A combination of sour cream and mayonnaise adds a tangy creaminess and body to the dressing.
Lime juice adds a bright, fresh flavor and balances out the richness, while chili powder and cumin add a touch of heat.

Ingredients Needed for Street Corn in a Cup

Here is a list of the ingredients you will need for this recipe for elote in a cup. Scroll down to the printable recipe card for all the details.

Fresh corn. You can use frozen corn if fresh is not available.
Bell pepper.
Cotija cheese. This crumbly Mexican cheese is pretty salty so hold off on adding salt until you mix the salad and give it a taste. You can substitute with queso fresco or Parmesan cheese. It will even work with feta cheese in a pinch.
Green onions.
Fresh cilantro.
Sour cream. You can also use Mexican crema. Either one will add a tanginess to the dressing that mayonnaise alone doesn’t have.
Mayonnaise. You can substitute with Miracle Whip, or for a low-fat substitute try Greek Yogurt.
Fresh garlic.
Jalapeno peppers. If you remove the pith and the seeds, the peppers will not be too spicy.
Spices. We used Chili powder, cumin, and smoked paprika.
Lime. Fresh lime juice adds a sour, bitter flavor. You can substitute with lemon juice.

For serving the elote in a cup:

Plastic picnic cups or butter lettuce leaves
Fresh cilantro (for garnish)
Tortilla chips (white or yellow) or corn chips (such as Fritos)

Corn, lime, bell pepper, cilantro, garlic, mayonnaise, cojita cheese, jalapeno, spices, sour cream, green onions.

You can use fresh corn or frozen corn. If you have fresh corn, place the cob in the center of a bundt pan and slice the corn kernels directly into the pan.

How to Make Elote in a Cup

Here is a brief overview to give you an idea of what to expect with this street corn in a cup. Scroll down to the printable recipe card for more details.

Cook the corn kernels in a skillet until they start to char. You will hear a popping sound as they cook. Let the corn cool down after you cook it.

Mix the dressing, then toss it with the ingredients for the corn salad. Serve your Mexican corn in a cup or butter lettuce leaves with a lime wedge on the side.

Tips for Success

For the best elote recipe, use fresh corn kernels. If you can’t find fresh corn, frozen corn is a better option than the canned stuff that has a metallic taste.
If you have a bundt pan or angel food cake pan, use the center of the pan to stabilize the corn while you slice the kernels off the cob.
If you don’t have a tube pan, place a small bowl upside down in a larger bowl. Stabilize the corn cobs on the top of the small bowl and slice the corn into the larger bowl.
Get your skillet nice and hot before charring the corn. It should only take a few minutes or so for the corn to start caramelizing.
Don’t mix the corn too often at first, but remain near the stove in case the kernels start popping.
Let the corn cool before adding the rest of the salad ingredients.
Plastic cups make this street corn salad easy to hold and walk about if you have a large backyard party. However, if you want to sit down at a table, serve the salad in lettuce cups.

Recipe Variations

We see variations to this Mexican street corn recipe at fairs and street vendors. Here are few ways to put your own spin on this popular Mexican snack.

Sprinkle the top with crushed-up Hot Cheetos.
Add extra smoky char flavors by cooking the corn over a hot charcoal grill.
Stir in crispy crumbles of bacon.
Whisk some horseradish sauce into the dressing.

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Corn salad in a cup with a lime wedge and corn chip.

Elote In a Cup (Mexican corn in a cup)

This salad version of Mexican street corn is served in a cup for easy-to-eat street food and is actually called esquites. It's perfect for summer BBQs or picnics and makes a great side dish or main course.

To get that authentic street corn flavor, we cook the corn kernels in a hot skillet to give them a charred, smokey flavor.
Next, we mix them with a creamy dressing, Mexican cheese, and colorful bell peppers. The result is a flavorful salad that will be a hit at your next party or potluck.

5 from 13 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 156kcal

Author: Dahn Boquist

Ingredients

Corn Salad

1 tablespoon olive oil
5 to 6 ears of corn or 20 ounces of frozen corn kernels
1 red bell pepper finely chopped
3 ounces Cotija cheese crumbled (about ¾ cup)**
3 green onions scallions, finely sliced
½ cup chopped cilantro leaves

Creamy Chili Lime Dressing

⅓ cup mayonnaise
¼ cup sour cream or Mexican crema
2 garlic cloves finely minced
1 jalapeno pepper seeded and finely minced
2 teaspoon chili powder
1 teaspoon ground cumin
¾ teaspoon smoked paprika
zest and juice from 1 lime

To Serve

six 6-ounce plastic picnic cups or butter lettuce leaves
Cilantro leaves for garnish
Tortilla chips or corn chips to scoop the salad

Instructions

Remove the husks and silk from the corn and slice the kernels off the cob …or just open a bag of frozen corn 😉
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the corn kernels to the skillet and let them sit until the kernels on the bottom are browned. Continue to cook, stirring every 2 minutes for about 6-8 minutes until the kernels are browned and begin to make popping noises. Set aside to cool.
Add the chopped bell pepper, Cojita cheese, green onions, cilantro leaves, and the cooled corn kernels to a medium-sized bowl.

Creamy Chili Lime Dressing

Mix all the ingredients for the dressing in a small bowl until smooth.
Blend the dressing into the salad, then season with salt and pepper if necessary.
Spoon the corn salad into individual cups or lettuce leaves (to make lettuce cups). Garnish with cilantro leaves and extra Cojita cheese. You can also use corn chips or tortilla chips to scoop the salad.

Notes

Cotija is a salty cheese, so it is best to finish the salad and then taste it before adding salt. You can substitute with queso fresco, which is milder and less salty or Parmesan cheese.

Store in the fridge, in an airtight container for three to four days.