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 chopped cilantro; Chili powder (for sprinkling); 1 lime, cut into wedges

If you love the vibrant, creamy, and spicy flavors of Mexican street corn but want something super easy to eat, trust me, this Mexican Street Corn Cups Recipe is exactly what you need. I absolutely love how this recipe captures all those classic elote flavors — except in convenient little cups that make it perfect for parties, quick snacks, or even a fun side dish. Stick around because I’m going to walk you through every step, share some tips I picked up along the way, and help you nail this recipe so your family goes crazy for it!

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Why You’ll Love This Recipe

Mess-Free and Convenient: No more dealing with messy corn on the cob—these cups make eating easy and tidy.
Authentic Flavors: It has all the smoky, tangy, creamy goodness of traditional elote right in a cup.
Quick and Simple: Ready in about 15 minutes, perfect for busy weeknights or last-minute guests.
Customizable Heat Level: You can dial up or down the sriracha and chili powder to suit everyone’s taste.

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 Cups recipe, easy Mexican street corn, elote cups, Mexican snack ideas

Ingredients You’ll Need

These ingredients balance creamy, spicy, tangy, and fresh flavors perfectly. I love using frozen corn here because it’s convenient and sweet, and the blend of mayo and sour cream makes the texture just right.

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 Cups recipe, easy Mexican street corn, elote cups, Mexican snack ideas

Water: For steaming the corn; helps keep kernels tender and juicy.
Sugar: Adds subtle sweetness that enhances the natural corn flavor.
Frozen Whole-Kernel Corn: Using frozen means no husking or grilling—super simple and great year-round.
Mayonnaise: Creates that classic creamy base typical of elote sauces.
Sour Cream: Adds a slight tang and helps keep the sauce light.
Sriracha: Provides just enough kick; adjust to your heat preference.
Kosher Salt: Essential for amplifying all the flavors.
Lime Salt (optional): Adds zesty brightness and complexity; if you can’t find it, plain lime juice works fine too.
Cotija Cheese or Queso Fresco: Salty, crumbly cheese is a must for that authentic Mexican street corn taste.
Cilantro: Fresh and herbaceous, it brightens the whole dish.
Chili Powder: For extra smoky heat, a sprinkle finishes it perfectly.
Lime Wedges: For squeezing on top—fresh lime juice elevates the flavor every time.

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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’m all about making recipes your own, and this Mexican Street Corn Cups Recipe is super flexible. Whether you want to cut back on dairy or sneak in more veggies, there are great ways to customize it to fit your vibe.

Dairy-Free Option: I’ve swapped mayo with vegan mayo and used dairy-free sour cream once, and it worked beautifully without losing that creamy texture.
Extra Spice: If you’re like me and love heat, add fresh chopped jalapeños or a dash of cayenne for a spicy punch.
Grilled Corn: For a smoky twist, grill fresh corn before cutting off the kernels—it adds such a wonderful depth that my family raves about.
Herb Swaps: Sometimes I use fresh parsley or mint instead of cilantro, which gives a fresh, unexpected twist that’s surprisingly delicious.

How to Make Mexican Street Corn Cups Recipe

Step 1: Cook the Corn to Tender Perfection

Start by bringing water and sugar to a boil in a medium saucepan—this sweetens the corn a bit as it cooks. When the water is boiling, add your frozen corn, cover with a lid, and let it simmer gently for 3 to 5 minutes. You want the corn to be warmed through and tender but not mushy. I learned that timing here really makes the difference—overcooking turns the kernels too soft, and undercooking leaves them tough.

Step 2: Mix the Creamy, Spicy Sauce

While the corn simmers, mix together the mayonnaise, sour cream, sriracha, kosher salt, and lime salt in a small bowl. I usually taste and adjust the sriracha here — sometimes I want a gentle heat, other times I’m feeling bold. This sauce is what really ties the whole dish together, so don’t be shy to tweak it until it feels just right.

Step 3: Combine Corn With Sauce and Cool Slightly

When your corn is perfectly cooked, drain any excess liquid and return the corn to the pan. Let it cool for about 3 minutes—this step helps the sauce stick better and keeps the creaminess intact without becoming watery. Then, pour in your spicy mayo mixture and stir thoroughly until every kernel is coated in that delicious sauce. The moment that happens, you’re already winning!

Step 4: Assemble Your Street Corn Cups

Divide the sauced corn evenly into 4 cups or small bowls—these are perfect single servings that make it hassle-free to eat. Top each cup with crumbled cotija or queso fresco, sprinkle on fresh cilantro and a little chili powder for heat and color. Don’t forget to garnish with a lime wedge on the side—it’s the zesty finish that takes your taste buds on a joyride. Serve them immediately and watch everyone dig in!

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Pro Tips for Making Mexican Street Corn Cups Recipe

Use Frozen Corn for Convenience: Frozen corn cooks quickly and has consistent sweetness—perfect for speedy prep.
Don’t Skip Cooling the Corn: Letting it cool slightly before adding sauce prevents it from becoming watery and keeps flavors vibrant.
Customize Heat Levels: Start with a small amount of sriracha, then add more as desired to avoid overpowering the dish.
Use Fresh Lime and Quality Cheese: Fresh lime juice brightens the dish, and authentic cotija or queso fresco gives it an irresistible salty tang.

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 Cups recipe, easy Mexican street corn, elote cups, Mexican snack ideas

Garnishes

I swear by topping my cups with plenty of cotija cheese because its salty crumbly texture complements the creamy corn so well. I always sprinkle fresh cilantro for a bright pop of color and flavor, plus a dash of smoky chili powder right before serving. The lime wedge isn’t optional—it adds just the right zing that wakes up the dish.

Side Dishes

This recipe pairs amazingly with grilled meats like steak, chicken, or even fish tacos. I also love serving it alongside black bean salad or a fresh avocado salsa to keep things fresh and vibrant. It’s perfect as a fun finger-food style side at summer cookouts or casual dinners.

Creative Ways to Present

For parties, I like to serve the corn cups in mini mason jars or clear plastic cups so the colorful layers show through—that always gets compliments! You can also set up a DIY elote bar with extra toppings like chopped jalapeños, lime wedges, and extra cheese for guests to customize their cups. It’s a real crowd-pleaser and adds a fun interactive element.

Make Ahead and Storage

Storing Leftovers

I usually store leftover corn cups in an airtight container in the fridge for up to 2 days. The sauce and corn hold up well, but you’ll want to add fresh cilantro, chili powder, and lime juice right before serving again for the freshest taste.

Freezing

Freezing isn’t my first choice for this recipe because the creamy sauce can separate when thawed. If you do freeze, it’s best to freeze the cooked corn and sauce separately and then combine after thawing, stirring well to recombine the sauce.

Reheating

Reheat leftovers gently in the microwave or on the stovetop just until warm. Avoid overheating, which can cause the sauce to break down. I recommend stirring in a splash of fresh lime juice or an extra spoon of sour cream after reheating to bring back creaminess.

FAQs

Can I use fresh corn instead of frozen for this Mexican Street Corn Cups Recipe?

Absolutely! Fresh corn grilled or boiled then cut off the cob adds amazing flavor, especially if you’re after that smoky char typical of street corn. Just cook it until tender before mixing with the sauce.
What can I substitute for cotija cheese?

If you can’t find cotija, queso fresco is a great option with a similar crumbly texture and mild salty flavor. For a non-dairy alternative, nutritional yeast adds a cheesy note but won’t replicate the exact texture.
How spicy is this Mexican Street Corn Cups Recipe?

The heat can be easily adjusted—start with ½ teaspoon of sriracha and add more if you like it spicy. The chili powder garnish also adds smoky heat, but both can be customized to suit your taste.
Can I make this recipe vegan?

Yes! Swap the mayo and sour cream for vegan versions, and choose a plant-based cheese or nutritional yeast for topping. It won’t taste exactly the same but still delicious!

Final Thoughts

This Mexican Street Corn Cups Recipe has become a go-to in my kitchen because it’s such a fun twist on classic elote—easy to eat, wonderfully flavorful, and incredibly crowd-pleasing. Whether you’re whipping it up for a quick snack, a picnic, or a vibrant side dish, I promise you’ll enjoy every bite as much as I do. Give it a try soon, and don’t forget to make it your own with your favorite spice level and garnishes!