Elote in a Cup, also known as Elote in Vaso or simply Esquites, is everything you know and adore about Mexican street corn packed into portable, easy-to-eat handheld form. Sweet, crunchy corn, creamy sauce, zesty lime, and bold spices come together for the ultimate fiesta food. Ready the spoons and call your people--this easy elote in a cup recipe is perfect for spring and summer entertaining, worthy of any backyard gathering!
This simple version bypasses the grill for a quick rendition that lacks nothing in flavor. We start with canned corn and take it for a quick turn in the pan with butter. This gives the corn gorgeous color and amplifies the flavor in less than 10 minutes! Then, the corn gets coated with our perfectly spiced elote sauce.
Serve this alongside a big bowl of guacamole, chicken street tacos, and slow cooker charro beans for an authentic Mexican food experience you can easily enjoy at home.
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Why This Recipe Works
As a Texas-born food blogger, I've spent my life savoring and recreating the big, bold flavors of Tex-Mex and authentic Mexican cuisine. With over a decade of professional recipe development experience, I can guarantee--this elote recipe in a cup is giving street truck, and you won't even have to try that hard for it.
Here's why:
- Mimics Grilled Corn (without the Fuss) | Forget shucking, slicing kernels off the cob, and messy clean up! We use canned corn for ease and convenience and a quick, buttery sauté for extra flavor and color, leaving you with rich roasted flavor, without the grill.
- Perfect Creamy Sauce | The sauce is the perfect consistency, using a combination of mayonnaise, crema, and lime juice. Not too thick, not too thin, and coats the corn perfectly.
- Authentic Flavor | The perfect elote spice blend using heavy hitters like chipotle powder and smoked paprika. It gives smoky, savory vibes to the dish without having to go to the grill. It also goes perfectly with the corn and balances out the zingy sauce. And, thanks to lime zest and fresh lime juice, you've also got extra depth of flavor.
- Party Ready | This recipe is such a win for busy home cooks who love to host. Whip this easy dish up for an appetizer or Mexican side dish, and you've got a leveled-up party win.
- Ready in under 20 Minutes | I created this recipe for ease and convenience. Who doesn't want that?
Here's What You'll Need
Corn | We opt for canned corn for ease here. Be sure to drain well before adding to the pan. If canned corn is a staple in your home, add our Mexican Corn Dip to your must-make list.
Butter | This adds richness of flavor and helps to brown the corn.
Crema | Similar to sour cream but tangier and thinner, this is the authentic ingredient for esquites, but is used to top off tacos, topping off enchiladas, or even dunking quesadillas. If you can't find cream, you can use sour cream thinned out with a splash of milk
Mayonnaise | This is the perfect creamy ingredient for getting that elote sauce to meet the perfect consistency.
Lime | Lime is 100% necessary for authentic elote. This recipe uses lime juice and zest for a punchy, full-flavored rendition. It's so bright and citrusy, a perfect combination with corn.
Hot Sauce | Our go-to hot sauce is Cholulah as it has great vinegar tang, a mild heat level most can easily enjoy, and great smoky flavor. Rather than just dashing on top of each cup individually, the hot sauce is built into the sauce, making it easier (and less messy) on the cook and host.
Homemade Elote Seasoning | The flavors are similar to taco seasoning, but this mix is tailored specifically to amplify the flavors of elote in a cup. It consists of granulated sugar for a touch of sweet, chipotle powder, smoked paprika, and cumin for great smoky, chili flavor, and garlic and onion powder for savory notes, plus Kosher salt.
Cotija Cheese | This authentic topping is a salty, savory crumbly cheese you don't want to miss.
Garnishes | Top off your elote in a cup with chopped, fresh cilantro for a great pop of color and fresh flavor, Tajin for a little extra sprinkle of spice, and a lime wedge in case your guests like it extra zingy.
How to Make Elote in a Cup
Make the Elote Sauce | Combine the crema, mayonnaise the zest of one lime, the juice of two limes, hot sauce and spices in medium-sized mixing bowl. Whisk thoroughly until well blended, then set aside.
Sauté the Corn | Melt the butter in a large skillet over medium-high heat, ensuring it does not burn. Once the butter has melted, add the corn to the skillet and stir frequently for approximately five to six minutes. Remove the skillet from the heat and let the corn cool.
While the corn's cooking is also the perfect time to whip up a quick batch of queso or salsa.
Assemble Your Cups | Add approximately ½ cup of corn to each cup and layer it with elote sauce. Sprinkle cotija cheese on top and add any additional desired garnishes. Make sure you've got your favorite margaritas on standby and enjoy!
Serve fresh for maximum flavor and texture. Leftovers will keep for up to two days in the refrigerator.
Esquites FAQs - Answered!
Yes! You can use frozen corn in this recipe. You will need two bags of frozen corn thawed and drained. If you're pressed for time, boil the frozen corn until warmed through, drain, and use as directed.
Yes! You can prepare the corn and sauce up to three days in advance. Keep them stored separately in airtight containers in the refrigerator. Warm the corn just before serving and assemble as directed.
Elote is served as a skewered corn on the cob, smothered in toppings like crema, mayonnaise, cotija cheese, chili powder, and fresh lime juice. Elote in a Cup (or Esquites) is served as corn off the cob and in a cup with traditional elote garnishes mentioned above on top. People often stir all the corn and toppings up with a spoon and enjoy it on the go.
5 Mexican Dishes to Serve with Elote in a Cup
Elote in a Cup
Ingredients
- ½ cup Mexican crema
- ½ cup mayonnaise
- Zest of 1 lime + Juice of 2 limes
- 2 teaspoons Cholulah hot sauce
- ¾ teaspoon Kosher salt
- 1 teaspoons granulated sugar
- ½ teaspoon chipotle powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 6 tablespoons unsalted butter
- 4 (16-ounce) cans of corn, drained
- 1 ½ cup cotija cheese, crumbled
- Optional Garnishes: chopped cilantro, lime wedges, Tajin seasoning
Instructions
- Add the crema, mayonnaise, zest of 1 lime, juice of 2 limes, hot sauce, and spices to a medium-sized mixing bowl and whisk to combine. Set aside.
- Add the butter to a large skillet over medium-high heat. Do not let the butter burn. As soon as the butter has melted, add the corn to the skillet and saute, stirring often, for about 5-6 minutes. Remove from the heat and allow to cool slightly.
- Add about a ½ cup of corn to each cup (I used 8-ounce glasses) and top with about 2 tablespoons of elote sauce. Sprinkle with cotija cheese and top with any other desired garnishes. Serve and enjoy!
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