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.
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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.
Servings: 6 servings
Calories: 156kcal
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.
Nutrition
Serving: 1 | Calories: 156kcal | Carbohydrates: 12g | Protein: 5.8g | Fat: 10g | Sodium: 261mg | Fiber: 2.3g