This Mexican street corn salad is a quick and easy twist on classic elote, made right on your stovetop with perfectly charred corn, a creamy, tangy sauce, and just the right kick of lime and chili.
Mexican street corn in a cup is a twist on the traditional dish that is usually served on the cob after being grilled. The grilled on-the-cob version is called elote in Spanish, which means “corn.”
Esquites is the off-the-cob version served as a salad in a bowl.
Esquites are also typically boiled in a large pot, sometimes with a broth.
They’re served with chopped onion, fried green chile, and chicken, and topped with lime juice and mayo or sour cream, cotija, chile, and salt.
Both elote and esquites are Mexican street fare that have become trendy all over the world.
Iowa State Fair Corn Cup Variations
Here in Iowa, it is served at the Iowa State Fair at the Corn Stand, where you can find a variety of corn in a cup versions:
- Chinese Sweet Corn Cup: Chinese barbecue pork, walnuts, sesame seeds, Chinese five-spice sauce, shredded daikon radish, and crispy wontons
- Mexican Street Corn Cup: Pork chorizo, chayote cheese, mayo, lime juice, cilantro, sour cream, and chili powder
- The Duke Corn Cup: Smoked sausage, BBQ sauce, pepper jack cheese, pork rinds, and chives
- Iowan Street Corn Cup: Pork sausage, cheddar cheese, mayo, butter, lime, and chili powder (my personal favorite!)
Ingredients
- Whole Kernel Sweet Corn
- Mayonnaise
- Sour Cream
- Cotija Cheese
- Lime Juice
- Chopped Cilantro
- Chili Powder, or use Tajin
- Salt
- Crispy Tortilla Strips
If you have difficulties finding cotija powdered cheese, the closest thing to another powdered cheese is Parmesan or feta.
How to Make Mexican Street Corn
- Cook the corn in a dry, hot pan, letting it sit long enough to get golden-brown, slightly blackened spots.
- If you’re grilling corn on the cob, lightly oil each cob and place on the grill for 12-15 minutes, turning every few minutes. They will become bright yellow and slightly charred when they’re ready.
- In a bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, cilantro, chili powder, and salt to taste.
- Add corn to the mayo mixture and stir to combine. Cover and refrigerate for 30-60 minutes before serving.
- For each serving, top with a sprinkle of cotija cheese, chili powder, and crispy tortilla strips.
Recommended Recipes
- 19 Cinco de Mayo Mexican Recipes
- Air Fryer Corn Ribs (Buttery Seasoning)
- Air Fryer Fish Tacos
- Baja Shrimp Elote Bowls (High Protein + Meal Prep)
- Chorizo Queso with Flour Tortilla Chips
- Corn and Black Bean Salsa
- High-Protein Street Corn Chicken Bowl (Meal Prep)
- Mexican Black Beans
- Sheet Pan Chicken Fajitas
Mexican Street Corn in a Cup
Ingredients
- 2 ½ cups Whole Kernel Sweet Corn 2-15.25 ounce cans, 16 ounces frozen corn kernels, or about 5 fresh corn cobs
- ¼ cup Mayonnaise
- 2 tablespoons Sour Cream
- ⅓ cup Cotija Cheese
- 1 tablespoon Lime Juice
- 1 tablespoon Chopped Cilantro
- ½ teaspoon Chili Powder or use Tajin
- ½ teaspoon Salt
- Crispy Tortilla Strips optional topping
Instructions
- Cook the corn in a dry, hot pan, letting it sit long enough to get golden-brown, slightly blackened spots.If you're grilling corn on the cob, lightly oil each cob and place on the grill for 12-15 minutes, turning every few minutes. They will become bright yellow and slightly charred when they're ready.
- In a bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, cilantro, chili powder, and salt to taste.
- Add corn to the mayo mixture and stir to combine. Cover and refrigerate for 30-60 minutes before serving.
- For each serving, top with a sprinkle of cotija cheese, chili powder, and crispy tortilla strips.
Leave a Reply