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 sprinkle); 1 lime, cut into wedges

If you’ve ever fallen in love with the tangy, spicy, cheesy goodness of Mexican street corn but wished it were easier to eat without the mess, then you’re in for a treat with this Mexican Street Corn Cups Recipe. I absolutely love this because it captures that classic elote flavor in a neat, portable cup, perfect for gatherings or a simple weeknight snack. Trust me, once you try it this way, you’ll find yourself making it again and again!

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Why You’ll Love This Recipe

All the authentic flavors: This recipe nails the balance of creamy, spicy, tangy, and cheesy perfect for elote fans.
Easy to make in minutes: You’ll be amazed at how quick this is—just 15 minutes from start to finish.
Mess-free and portable: Served in cups for less fuss but all the deliciousness of traditional street corn.
Customizable spice level: You control the heat with sriracha and chili powder, so it’s perfect for every palate.

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 snack, portable street corn

Ingredients You’ll Need

The magic of this Mexican Street Corn Cups Recipe lies in its simple ingredients that combine for such a vibrant punch of flavor. You’ll want to have fresh or frozen corn on hand and don’t skip the cheese because it brings that authentic salty tang.

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 snack, portable street corn

Water: Needed to cook the corn gently without drying it out.
Sugar: Balances the flavors with a touch of sweetness, enhancing the corn’s natural taste.
Frozen whole-kernel corn: Using frozen corn is super convenient and still packs great flavor.
Mayonnaise: Adds creaminess and helps bind the flavors together.
Sour cream: Brings a subtle tang that pairs perfectly with the mayo.
Sriracha: Gives just the right kick without overpowering—you can adjust this to taste.
Kosher salt: Enhances all the other ingredients and seasons the corn just right.
Lime salt (optional): Adds a zesty, citrusy twist that lifts the whole dish.
Cotija cheese or queso fresco: Crumbled cheese is a must for that authentic salty crumble on top.
Cilantro: Freshness to cut through the richness and add brightness.
Chili powder: For dusting—this final touch adds warmth and depth.
Lime wedges: Essential for squeezing over at the end to add that tangy pop.

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 make it just how you like it or easily adjust it for different diets without losing any flavor. Play around and find your favorite spin!

Dairy-Free Option: I’ve swapped out mayo and sour cream for vegan versions and used a sprinkle of nutritional yeast instead of cheese. It’s surprisingly close to the original!
Extra Spicy: When I’m feeling bold, I add extra sriracha and a pinch of cayenne. My family goes crazy for the heat!
Fresh Corn Season: Try this recipe with fresh grilled corn cut off the cob in summer—it adds amazing smoky flavor.
Herb Twist: Occasionally, I mix fresh parsley or green onions with the cilantro for a slightly different herbal note.

How to Make Mexican Street Corn Cups Recipe

Step 1: Cook the Corn Just Right

Start by bringing 1 cup of water and 2 tablespoons of sugar to a boil in a medium saucepan over high heat. The sugar might seem unusual here, but it really makes the corn pop with sweetness. Once it’s boiling, toss in your frozen corn, cover the pot, and let it simmer for 3 to 5 minutes until the kernels are tender but still have a nice bite. I’ve found that this simple steaming method keeps the corn juicy and full of flavor without making it mushy.

Step 2: Whip Up the Creamy Sauce

While the corn’s getting tender, mix together the sauce. In a small bowl, combine ¼ cup mayonnaise, ¼ cup sour cream, ½ teaspoon sriracha (add more if you like it spicy), and a pinch of kosher salt and lime salt if you have it. This combo is the soul of the dish, creamy with a balanced kick that will coat every bite beautifully.

Step 3: Mix and Chill Slightly

Once your corn is cooked, drain any excess water and return it to the pan to cool for about 3 minutes—this helps the corn stay warm but not scalding hot so you don’t melt the cheese right away. Then stir in your creamy sriracha mixture until the corn is coated evenly. Your kitchen is going to smell amazing right about now!

Step 4: Assemble Your Mexican Street Corn Cups

Divide the corn among 4 individual cups. This part is fun because everyone can garnish their cup just how they want. Sprinkle each portion with ½ cup crumbled cotija cheese or queso fresco, a handful of chopped cilantro, and a dash of chili powder. Don’t forget the most important finishing touch—a generous squeeze of fresh lime juice from the wedge on the side. Serve immediately and enjoy!

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Pro Tips for Making Mexican Street Corn Cups Recipe

Use frozen corn for convenience: I used to steam fresh corn, but frozen corn cooks faster and still tastes amazing in this recipe.
Don’t overcook the corn: Keep an eye on it and remove from heat as soon as it’s tender to preserve a little crunch and natural sweetness.
Balance the spice to your taste: Start with a small amount of sriracha and chili powder—you can always add more, but you can’t take it out!
Add cheese last: Crumbled cotija or queso fresco should go on top just before serving to keep their texture and saltiness intact.

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 snack, portable street corn

Garnishes

I always top my Mexican Street Corn Cups with fresh cilantro because it adds a fresh herbal note that complements the creamy, spicy corn. Plus, a sprinkle of chili powder on top gives it that lovely final hint of smoky warmth. Lime wedges are non-negotiable for me—they brighten everything up. If you want, you can also add a dash of smoked paprika for a deeper flavor or chopped green onions for extra crunch.

Side Dishes

This corn in a cup pairs perfectly with grilled meats like carne asada, tacos al pastor, or even just alongside a crisp salad. When I serve this at parties, I like to offer black bean salsa and tortilla chips on the side so folks can pile on even more flavor and texture.

Creative Ways to Present

For special occasions, I’ve served this Mexican Street Corn Cups Recipe layered in clear mini mason jars, adding alternating textures of corn and cheese, topped with cilantro and lime wedges tied with a little twine for a festive look. It’s a cute way to impress guests while keeping the spirit of street food alive!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which doesn’t happen often!), store them in an airtight container in the fridge. I’ve found it’s best to keep any garnishes like cheese and cilantro separate to maintain freshness and add those just before serving again.

Freezing

Freezing this corn cups dish isn’t my go-to because the texture of mayo and sour cream changes, but if you must, freeze the cooked corn alone without the sauce and cheese. Then thaw and add the creamy mix fresh when you’re ready to eat.

Reheating

To reheat, warm the corn gently in a skillet over medium heat just until heated through—avoid microwaving too long or the creamy mix might separate. Then stir in fresh mayo and sour cream if needed, and top with fresh cheese and cilantro before serving.

FAQs

Can I make Mexican Street Corn Cups Recipe without mayonnaise?

Absolutely! You can substitute mayonnaise with Greek yogurt or a dairy-free vegan mayo to suit your preference. Just keep in mind that the creamy richness balances the flavors and texture, so choose a creamy alternative for the best result.
Is it better to use fresh or frozen corn for this recipe?

Both work great! Frozen corn is convenient and cooks quickly while still tasting delicious. If you have fresh corn, grilling it before slicing adds a lovely smoky flavor that’s unbeatable. Either way, this recipe shines.
How spicy is this Mexican Street Corn Cups Recipe?

The spice level is mild to medium thanks to the sriracha and chili powder, but you can easily adjust to your heat preference—add more sriracha for more kick or leave it out altogether for a kid-friendly version.
Can I prepare this recipe ahead of time?

You can prep the corn and sauce individually ahead, but it’s best to combine and add cheese and garnishes right before serving to keep everything fresh and flavorful.

Final Thoughts

This Mexican Street Corn Cups Recipe is one of those dishes I turn to when I want familiar comfort with a fun twist. It delivers all the bold, tangy flavors of classic elote but in a no-fuss, portable way that’s perfect for sharing or indulging solo. I’ve made it countless times for family, potlucks, and impromptu snack cravings, and every time, it’s a hit. Give it a try—you might just find your new favorite way to enjoy street corn!