Mexican street corn in a cup (elote en vaso) is a deliciously crunchy, creamy, cheesy, and spicy snack that takes all the flavors of traditional street corn and serves them up in a convenient cup. This recipe for Mexican street corn is the ultimate flavor bomb!
There’s nothing better than enjoying Mexican street corn in summer, when the corn is fresh and ripe—it’s sweet, juicy, and bursting with flavor, making every bite of this dish absolutely irresistible. Even when fresh corn isn't in season, though, frozen corn works just fine for making this recipe—it's still sweet, tender, and totally delicious!
Mexican street corn took the internet by storm in the past 10 years with its irresistible mix of smoky, creamy, and tangy flavors—and this recipe absolutely lives up to the hype. You can enjoy your elote in vaso with other Tex-Mex favorites such as chicken fajitas or green chile chicken soup, or try it on tortilla chips along with cream cheese taco dip at your next get-together.
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Why You'll Love Mexican Street Corn in a Cup (Elote en Vaso or Esquites)
🌽 Packed with Flavor – The combination of sweet corn, tangy lime, creamy mayo and sour cream, salty cheese, and spicy chili powder creates an irresistible balance of flavors.
🥄 Easy to Eat – Unlike traditional elote on the cob, this version is served in a cup, making it less messy and easier to enjoy with a spoon.
⏳ Quick & Simple – Ready in just a few minutes, whether you're using fresh, canned, or frozen corn.
🎉 Perfect for Any Occasion – Whether it's a summer BBQ, game night, or a quick snack, elote en vaso is a hit at any gathering.
Ingredients
The ingredients for Mexican street corn in a cup come together in the most flavorful way, with sweet corn cooked in butter, creamy mayo and sour cream, tangy lime, zesty chili powder, smoked paprika, crumbled Cotija cheese, spicy jalapeno, savory garlic, and a hint of cilantro for that perfect balance of spicy, savory, and refreshing goodness.
- Corn - Fresh is ideal, but frozen corn will also work!
- Butter
- Sour cream
- Mayonnaise
- Garlic
- Chili powder
- Smoked paprika
- Lime juice
- Jalapeno
- Cotija cheese
- Salt
See recipe card for quantities.
Instructions
Making Mexican street corn in a cup (esquites or elote en vaso) is about as easy as it gets—sauté the corn with some butter, mix it up with mayo, sour cream, lime juice, Cotija cheese, chili powder, smoked paprika, and fresh cilantro and jalapeno, then dig in!
- If using fresh corn, peel the husks and remove the silk. Cut the kernels off the cob using a sharp knife. If using frozen corn, remove it from the freezer (no need to thaw before cooking).
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to char and caramelize (about 5–7 minutes). Don't stir continuously or the corn won't have a chance to get charred and flavorful, but don't allow it to burn.
- While the corn is cooking, mince the garlic. Finely dice the jalapeno and remove seeds if desired (to decrease spice level). Coarsely chop the cilantro.
- Add the garlic and jalapeno to the pan, cooking and stirring for 1–2 minutes, until fragrant.
5. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, black pepper, and most of the cilantro (reserving a small amount of cilantro for garnish).
6. Add the charred corn into the creamy mixture and stir to combine. Mix in ½ cup of the Cotija cheese, reserving some for garnish.
7. Divide into cups, pile on the remaining Cotija, sprinkle with a pinch of extra chili powder, and garnish with remaining cilantro. Serve with lime wedges and hot sauce.
How to Cut Corn Off the Cob
My favorite way to cut corn off the cob without getting corn kernels literally everywhere is to use a bundt cake pan.
Shuck the corn and remove the cornsilk. Insert the small end of the corn cob into the hole on the top of the bundt pan.
Use a knife to slice off the corn kernels, letting them fall into the bundt pan. So simple and no mess!
Substitutions
Traditional elote or esquites does not contain sour cream, so if you don't have any just sub an extra ¼ cup mayonnaise.
Regular paprika can be subbed for the smoked paprika, but the flavor will be slightly different (less smoky, obvs).
Cotija cheese is traditional and super delicious in this recipe, but if you can't find it or don't like it then feta, Parmesan, or queso fresco would be a great sub.
Variations
Spicy - Add more jalapeno or try some Tajin or hot sauce.
Hot Cheetos - Top the corn salad with crushed Flamin’ Hot Cheetos for crunch and heat. (I have to admit I haven't tried this personally, but it sounds fun!)
Cheesy - Mix in some Oaxaca or mozzarella for maximum cheesiness.
Equipment
Knife & Cutting Board – For cutting fresh corn off the cob and prepping garnishes.
Large Skillet or Saucepan – To sauté the corn.
Wooden Spoon or Spatula – For stirring the corn as it cooks.
Mixing Bowl – To combine the cooked corn with the other ingredients.
Measuring Spoons & Cups – For accurate ingredient portions.
Ladle or Large Spoon – To scoop the corn salad into serving cups.
Serving Cups or Bowls – Traditional elote en vaso is served in small cups.
Bundt Pan (optional) - For cutting the corn off the cob with less mess.
Storage
To store elote en vaso (Mexican street corn salad in a cup) properly, follow these guidelines:
Refrigeration:
- Cool completely before storing to prevent condensation.
- Transfer to an airtight container to maintain freshness.
- Store in the refrigerator for up to 3–4 days.
Reheating:
- Warm in a skillet over medium heat for a few minutes.
- Microwave in 30-second intervals, stirring between each, until heated through.
- Add a splash of water or butter if needed to restore moisture.
Freezing (Not Recommended):
- Mexican corn salad is best fresh since the texture of the corn may become mushy after freezing.
- If you must freeze it, store plain cooked corn without the other ingredients in a sealed bag for up to 2 months. Add toppings after reheating.
Top Tip
For the most flavorful elote en vaso, char the corn before mixing in the toppings! In this version we sauté the kernels in butter for a smoky, authentic street-food taste. Alternatively, you can grill whole corn cobs until lightly charred.
FAQ
Elote en vaso, also known as esquites, is a popular Mexican street food made with corn kernels served in a cup and mixed with various flavorful toppings like mayonnaise, cheese, lime, and chili powder.
Elote is grilled or boiled corn on the cob, typically slathered with mayonnaise, butter, cheese, lime juice, chili powder, and sometimes hot sauce. It's eaten directly off the cob, making it a messy but delicious street food.
Esquites (also called elote en vaso) are corn kernels served in a cup. The corn is usually sautéed or boiled, then mixed with the same toppings as elote—mayo, cheese, lime, and chili. It’s eaten with a spoon, making it easier to enjoy without the mess.
Anything Tex-Mex flavored would be great here. Mexican street corn pairs well with tacos, fajitas, tortilla chips, or as a standalone snack.
Absolutely! Just drain and rinse canned corn before using. You can throw frozen corn directly into the skillet and cook for an additional minute or two, but either frozen or canned corn will taste great!
Cotija cheese is traditional in Mexican street corn, but you can substitute it with feta, Parmesan, or queso fresco.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mexican street corn salad (elote en vaso):
Mexican Street Corn in a Cup (Elote en Vaso)
Ingredients
- 4 cups fresh corn (4-5 ears of corn)
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 jalapeno finely diced
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder plus more for garnish
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ⅔ cup Cotija cheese (divided)
- ¼ cup cilantro chopped
- extra lime wedges and hot sauce for serving
Instructions
- Cut corn off the cob if using fresh corn, using a bundt pan if desired.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to char and caramelize (about 5–7 minutes). Don't stir continuously or the corn won't have a chance to get charred and flavorful, but don't allow it to burn.
- While the corn is cooking, mince the garlic. Finely dice the jalapeno and remove seeds if desired (to decrease spice level). Coarsely chop the cilantro.
- Add the garlic and jalapeno to the pan, cooking and stirring for 1–2 minutes, until fragrant.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, black pepper, and most of the cilantro. Keep some cilantro aside for topping.
- Add the charred corn into the creamy mixture and stir to combine.
- Mix in ½ cup of the Cotija cheese, reserving some for garnish.
- Divide into cups, pile on the remaining Cotija, sprinkle with a pinch of extra chili powder, and garnish with remaining cilantro. Serve with lime wedges and hot sauce.
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