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 cilantro, chopped; Chili powder, for garnish; 1 lime, cut into wedges

If you love all the bold, tangy, and creamy flavors of Mexican street corn but want a fuss-free way to enjoy it, then this Mexican Street Corn Cups Recipe is exactly what you need. I absolutely love how this recipe transforms that classic elote into a fun, handheld delight that’s perfect for summer gatherings, quick snacks, or even casual dinners. Trust me, once you try this, you’ll want to make it over and over!

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Why You’ll Love This Recipe

Classic Flavors Made Easy: You get all the smoky, creamy goodness of traditional Mexican street corn without any grilling.
Perfect for On-the-Go: Serving the elote in cups makes it way less messy — I discovered this trick when I wanted to enjoy it at picnics.
Quick and Simple: Just 15 minutes from start to finish, it fits perfectly into busy weeknights or last-minute parties.
Customizable Heat Level: Adjust the sriracha to your taste, so everyone at the table can enjoy it just right.

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 Cupss recipe, Mexican elote cups, easy Mexican street corn, summer snack recipes

Ingredients You’ll Need

What I love about this Mexican Street Corn Cups Recipe is how straightforward the ingredients are, yet they come together to create such a vibrant dish. Each component plays a role: the sweetness of the corn, creaminess from mayo and sour cream, tang of lime, and that little kick of spice. When you shop for these, pick fresh cilantro and good-quality cotija cheese — it really makes a difference.

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 Cupss recipe, Mexican elote cups, easy Mexican street corn, summer snack recipes

Water: This is for cooking the corn gently so it stays juicy, not mushy.
Sugar: Adds a subtle sweetness that balances the tangy and spicy flavors.
Frozen whole-kernel corn: I usually keep this on hand — no need for fresh corn, and it cooks fast!
Mayonnaise: Provides the creamy base that’s essential for that classic elote texture.
Sour cream: Adds a cool tang that brightens the mixture.
Sriracha: Gives just enough heat; adjust to your liking or swap for another hot sauce.
Kosher salt: Enhances all the flavors — don’t skip this!
Lime salt (optional): If you have it, it brings an amazing citrusy finish.
Cotija cheese or queso fresco: The crumbly, salty cheese is the star topping here.
Cilantro: Fresh herbaceousness that counters the richness beautifully.
Chili powder: Adds smokiness and color — sprinkle generously.
Lime wedges: For that final squeeze of brightness before digging in.

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 a big fan of making recipes your own, and this Mexican Street Corn Cups Recipe is no exception. I’ve tried a few twists over time that keep it fresh and tailored to different tastes or dietary needs. Don’t hesitate to experiment — you might discover a new family favorite!

Mild Version: I’ve dialed down the sriracha for my kids, replacing it with a pinch of smoked paprika so they still get the flavor without the heat.
Vegan Swap: Swap mayo and sour cream with vegan alternatives and use nutritional yeast instead of cotija cheese — still delicious and creamy.
Extra Crunch: Occasionally, I toss in some crisp diced jicama or radish for an added fresh crunch.
Grilled Corn Upgrade: If you have a grill handy, grilling the corn before cooking it with sugar water adds a smoky depth I absolutely adore.

How to Make Mexican Street Corn Cups Recipe

Step 1: Simmer the Corn to Tender Perfection

Start by bringing 1 cup of water and 2 tablespoons of sugar to a boil in a medium saucepan over high heat. I learned that adding the sugar right into the water helps to sweeten the corn evenly without overpowering it. Once boiling, toss in your frozen whole-kernel corn, cover, and let it simmer for 3 to 5 minutes. Keep an eye on it — you want the kernels cooked through but still with a nice bite, not mushy.

Step 2: Whip Up the Creamy Sauce

While the corn is simmering, mix together your mayonnaise, sour cream, sriracha, kosher salt, and if you have it, lime salt in a small bowl. When I first tried this, I was nervous about how spicy the sriracha would be, so I start with just half a teaspoon and add more after tasting. The balance here is key, so taste as you go!

Step 3: Combine and Cool Slightly

Drain the cooked corn well and return it to the pan or a mixing bowl. Let it cool down for about 3 minutes so the sauce doesn’t melt right away but the corn remains warm. Then, stir in that luscious sriracha-mayo mixture, making sure every kernel is coated evenly — this is where all the magic happens.

Step 4: Assemble Your Cups and Garnish

Divide the corn mixture evenly into four cups, making it easy to enjoy without the mess of corn on the cob. Top each cup generously with crumbled cotija or queso fresco, a sprinkle of chopped cilantro, a dash of chili powder, and a fresh lime wedge on the side. Squeeze that lime just before biting in — it really wakes up the flavors.

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Pro Tips for Making Mexican Street Corn Cups Recipe

Don’t Overcook the Corn: The corn cooks quickly, so keep a close watch to avoid it becoming mushy — tender but still firm is the goal.
Balance Your Spice: Start with less sriracha and add gradually; it’s easier to add heat than to tone it down!
Use Good Cotija Cheese: The salty, crumbly cheese is essential — don’t substitute with a generic feta or you’ll miss that authentic flavor.
Serve Immediately: This recipe tastes best fresh; the sauce and cheese come alive right when served.

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 Cupss recipe, Mexican elote cups, easy Mexican street corn, summer snack recipes

Garnishes

I usually go classic with cilantro, cotija cheese, chili powder, and lime wedges because those are the flavors I fell in love with. Sometimes, I add a sprinkle of smoked paprika or even some crunchy toasted pepitas for extra texture — it’s your call! The lime wedge really brightens it, so don’t skip it.

Side Dishes

This dish pairs beautifully with grilled meats, tacos, or even a big leafy salad for a casual meal. I also love serving these corn cups alongside some roasted sweet potatoes or black bean and avocado salad for a well-rounded plate.

Creative Ways to Present

Once, for a summer party, I used mini mason jars instead of cups to make these cute, Instagram-worthy servings. It’s great for casual entertaining and keeps everyone happy without the mess of corn on the cob. You can also layer the corn with the sauce and cheese in clear glasses to show off those gorgeous colors!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the corn mixture separately from the garnishes in airtight containers in the fridge. The flavors meld nicely after a day, but the texture is best within 24 hours.

Freezing

I don’t recommend freezing this one because the creamy sauce and cheese don’t freeze well — they tend to separate and get grainy when thawed.

Reheating

Reheat leftover corn gently in a skillet on medium-low heat, stirring often to prevent sticking. Add a splash of water if it seems dry. Then, add fresh cheese, cilantro, chili powder, and lime right before serving to revive those vibrant flavors.

FAQs

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

Absolutely! Fresh corn works beautifully here. Simply remove the kernels from the cob, then simmer them briefly as directed. Cooking fresh corn might require a minute or two less since it’s already tender and sweet.
Is there a dairy-free version of this recipe?

Yes! You can substitute the mayonnaise and sour cream with their dairy-free versions or use mashed avocado for creaminess. For the cheese, nutritional yeast or finely crumbled tofu seasoned with salt makes a nice alternative.
How spicy is this Mexican Street Corn Cups Recipe?

The level of spice depends on how much sriracha you add. I recommend starting with half a teaspoon and increasing slowly. You can always serve extra hot sauce on the side for those who like it spicy!
Can I prepare this recipe in advance for a party?

You can prep the corn and sauce separately a few hours ahead but add garnishes and assemble cups right before serving to keep everything fresh and vibrant.

Final Thoughts

I’m telling you, this Mexican Street Corn Cups Recipe has become one of my go-to favorites, especially when I want a quick, crowd-pleasing side. It’s easy, flavorful, and just downright fun to eat. The first time I served it at a backyard get-together, my family went crazy for it, asking for seconds and even thirds! So grab those simple ingredients, give it a try, and watch it disappear from the table faster than you can say “¡Delicioso!”