Crunchy Elote Street Corn Cups

This vibrant Crunchy Elote Street Corn Cups recipe transforms traditional Mexican street corn into convenient, handheld servings perfect for parties or as a delicious side dish. The combination of sweet charred corn, creamy sauce, tangy cheese, and crunchy tortilla chips creates an irresistible flavor explosion that will have everyone asking for seconds.

I first made these elote cups for a backyard gathering when I wanted something more interesting than the usual chips and dip. They disappeared so quickly that I had to make a second batch before the grill even cooled down. Now they're requested at every summer get-together my family hosts.

Ingredients

• 4 cups corn kernels: Fresh corn provides the best flavor but frozen works wonderfully in a pinch especially outside of summer
• 2 tablespoons finely chopped fresh cilantro: Adds a bright herbal note that balances the richness look for bunches with vibrant green leaves
• 1 small jalapeño: Provides a gentle heat that complements the sweet corn remove seeds for milder flavor
• ½ cup crumbled cotija cheese: This authentic Mexican cheese offers a salty tanginess choose a high quality brand for best results
• ¼ cup sour cream: Creates the creamy base full fat provides the richest texture
• ¼ cup mayonnaise: Adds richness and helps bind the sauce together use a good quality mayo for best flavor
• 2 tablespoons fresh lime juice: Always use fresh squeezed for the brightest flavor bottled lime juice lacks the same punch
• 1 teaspoon chili powder: Provides earthy spice and color authentic Mexican chili powder works best
• ½ teaspoon smoked paprika: Adds a subtle smokiness that enhances the charred corn flavor
• ½ teaspoon garlic powder: Gives depth without overpowering the other flavors
• ¼ teaspoon salt: Enhances all flavors adjust according to your taste
• ¼ teaspoon black pepper: Adds gentle heat and complexity
• 1 cup crushed tortilla chips: Creates the essential crunchy contrast use thicker restaurant style chips for best texture

Instructions

Char the Corn:

Heat a large nonstick skillet over medium high heat with no oil needed. Add your corn kernels in an even layer and let them sit undisturbed for about 1 minute before stirring. Continue cooking for 5 to 7 minutes total stirring occasionally until you see lovely golden brown spots developing. This charring process caramelizes the natural sugars in the corn creating a deeper sweeter flavor that makes all the difference. Allow the corn to cool slightly before mixing with other ingredients so the heat doesnt break down the creamy elements.

Create the Sauce Base:

In a large bowl whisk together the sour cream and mayonnaise until completely smooth with no lumps. Add the lime juice whisking continuously to prevent curdling. Sprinkle in the chili powder smoked paprika garlic powder salt and pepper mixing until you achieve a uniform orange tinted sauce. Take a moment to taste and adjust seasonings now before adding the corn.

Combine the Flavors:

Add your charred corn to the sauce mixture while its still slightly warm but not hot. This helps the corn absorb the flavors better. Fold in most of the cotija cheese saving about 2 tablespoons for garnish along with the chopped cilantro and diced jalapeño if using. Gently toss everything together until each kernel is evenly coated in the creamy mixture. The sauce should cling to the corn without pooling at the bottom.

Assemble the Cups:

Spoon generous portions of the corn mixture into individual serving cups small bowls or ramekins filling each about three quarters full. Clear plastic cups work wonderfully for casual parties while small ceramic bowls elevate the presentation for more formal gatherings. Pack the corn mixture in lightly rather than pressing it down to maintain the light texture.

Add the Crunch Factor:

Crush the tortilla chips by placing them in a sealed bag and gently rolling with a rolling pin until you have pieces about the size of a pencil eraser not too fine. Sprinkle a generous layer of these crushed chips over each cup creating a textural contrast that makes each bite exciting. The chips should be added just before serving to maintain maximum crunchiness.

Final Garnishes:

Finish each cup with a sprinkle of the reserved cotija cheese a light dusting of chili powder and a few fresh cilantro leaves. For an extra touch of brightness consider adding a tiny wedge of lime to the rim of each cup allowing guests to add an additional squeeze of citrus if desired. Serve immediately while the contrast between creamy and crunchy is at its peak.

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The first time I served these at a neighborhood potluck, my neighbor from Mexico City gave them his enthusiastic approval—with one suggestion. He taught me to add a tiny pinch of ground Mexican cinnamon to the spice mix, which creates an incredible depth that most people can't quite identify but absolutely love. It's been my secret ingredient ever since.

Make-Ahead Tips

The corn mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors actually develop and improve with a little time. Just be sure to bring it to room temperature before serving for the best flavor experience. Always add the crunchy tortilla chip topping immediately before serving to prevent sogginess. If you need to transport these for a potluck, pack the corn mixture, chips, and garnishes separately and assemble on site.

Ingredient Substitutions

No cotija cheese available? Feta makes an excellent substitute with its similar crumbly texture and salty profile. For a dairy-free version, try nutritional yeast mixed with a pinch of salt for a similar umami quality. The mayonnaise and sour cream can be replaced with dairy-free versions—I particularly like using avocado-based mayo for extra richness. For those avoiding corn chips, toasted pepitas (pumpkin seeds) or crushed plantain chips provide an equally satisfying crunch with different flavor profiles.

Serving Suggestions

These elote cups pair beautifully with grilled proteins like carne asada, cilantro lime chicken, or garlic shrimp. For a complete Mexican-inspired meal, serve alongside black bean soup and fresh guacamole with homemade tortillas. When hosting a party, create an elote cup bar where guests can customize their own cups with various toppings like diced avocado, different hot sauces, or pickled red onions. The interactive element makes for a fun conversation starter and ensures everyone gets exactly what they like.

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For the ultimate presentation at dinner parties, serve these in small clear glass cups that showcase the vibrant layers and top with a single blue corn tortilla chip standing upright as an elegant garnish.

Recipe FAQ Section

→ Can I use canned corn for the corn cups?

Yes, drained canned corn works well in a pinch. For best flavor, use fresh or frozen kernels and char them briefly in a skillet.

→ What can I substitute for cotija cheese?

Feta or Parmesan cheese are good alternatives if cotija isn’t available. Both offer a similar salty, tangy flavor.

→ Are these corn cups spicy?

The dish is mildly spicy from chili powder and optional jalapeño. Adjust heat to taste by adding more or omitting the peppers.

→ How do I make this dish vegan?

Swap in vegan mayonnaise and sour cream, and use plant-based cheese. The result is still creamy and flavorful.

→ Is this gluten-free?

Yes, if you use certified gluten-free tortilla chips. Always check chip packaging and other ingredient labels to ensure.

→ Can I prepare these in advance?

Prepare the corn mixture ahead, but assemble with chips and garnishes right before serving to keep everything crunchy.