Creamy, tangy, a little smoky, and loaded with sweet corn flavor, this Creamy Mexican Street Corn Cup is the kind of recipe that disappears fast. It’s warm comfort food with bright flavors, served in a cup so it’s easy to scoop, share, and serve anywhere. Backyard cookouts. Weeknight dinners. Game day spreads. It fits right in every time.
If you love classic elote but want something easier to make and serve, this recipe delivers. No skewers. No grilling required. Just tender corn kernels coated in a rich, creamy sauce with just the right amount of spice, finished with fresh toppings that make every bite pop.
This version is smooth, well-balanced, and easy to customize. It comes together quickly on the stovetop, uses simple ingredients, and tastes like something you’d get from a street vendor, only fresher and made exactly how you like it.
Why You’ll Love This Creamy Mexican Street Corn Cup
This recipe hits that sweet spot between comfort food and bold flavor. The corn stays juicy and slightly crisp, the sauce is creamy without being heavy, and the toppings bring everything together.
It’s also incredibly versatile. Serve it as a side dish with tacos or grilled meats. Spoon it into small cups for parties. Add extra heat or keep it mild for family meals. It works hot, warm, or even slightly cooled.
And it’s fast. From start to finish, you’re looking at about 20 minutes.
What Is Mexican Street Corn in a Cup?
Mexican street corn in a cup, often called esquites, is a popular street food made with corn kernels instead of corn on the cob. The corn is cooked, then mixed with creamy ingredients like mayonnaise and sour cream, seasoned with chili powder, lime juice, and salt, and finished with cheese and fresh toppings.
This cup version keeps all the classic flavors but makes it easier to eat and easier to serve. No dripping butter. No messy hands. Just a spoon and a warm cup of corn packed with flavor.
Ingredients for Creamy Mexican Street Corn Cup
Every ingredient here has a job. Nothing extra. Nothing complicated.
You’ll Need:
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Corn kernels – Fresh, frozen, or canned all work. Sweet corn is ideal.
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Butter – Adds richness and helps the corn sauté properly.
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Mayonnaise – Creates that signature creamy texture.
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Sour cream – Balances the mayo and adds tang.
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Lime juice – Brightens everything up.
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Chili powder – Adds warmth without overpowering the corn.
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Smoked paprika – Optional, but adds depth.
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Garlic powder – Subtle savory flavor.
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Salt – Brings all the flavors together.
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Cotija cheese – Salty, crumbly, and classic.
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Fresh cilantro – For a fresh finish.
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Optional heat – Jalapeño, cayenne, or hot sauce if you like it spicy.
Choosing the Best Corn
Corn is the star here, so it matters.
Fresh corn gives you the sweetest flavor and the best texture. If it’s in season, use it. Just cut the kernels off the cob.
Frozen corn is a great year-round option. No need to thaw first. It cooks quickly and holds its shape well.
Canned corn works in a pinch. Drain it well and pat it dry so it doesn’t water down the sauce.
No matter which you choose, make sure the corn gets hot and slightly toasted in the pan. That extra step adds flavor you don’t want to skip.
How to Make Creamy Mexican Street Corn Cup
This recipe comes together in one skillet. Simple steps. Big payoff.
Step One: Cook the Corn
Heat a large skillet over medium-high heat. Add the butter and let it melt.
Once the butter is hot, add the corn. Spread it out in an even layer and let it cook without stirring for a minute or two. This helps it get a little color.
Stir and continue cooking for about 5 to 7 minutes, until the corn is heated through and lightly golden in spots.
Step Two: Season the Corn
Reduce the heat to medium. Sprinkle the chili powder, smoked paprika, garlic powder, and salt over the corn.
Stir well so the spices coat every kernel. Let it cook for another minute so the spices bloom and become fragrant.
Step Three: Make It Creamy
Turn the heat to low. Add the mayonnaise and sour cream directly to the skillet.
Stir until everything is smooth and creamy. The sauce should coat the corn evenly without pooling at the bottom.
Add the lime juice and stir again. Taste and adjust seasoning if needed.
Step Four: Finish and Serve
Remove the skillet from the heat.
Stir in most of the cotija cheese, saving a little for the top.
Spoon the corn into cups or small bowls. Top with extra cotija, chopped cilantro, and any additional toppings you like.
Serve warm.
Texture and Flavor Notes
This dish is all about balance.
The corn stays slightly crisp. The sauce is creamy but not heavy. The lime cuts through the richness. The cheese adds salt. The chili powder brings warmth without overpowering the sweetness of the corn.
Each bite should taste rich, fresh, and just a little indulgent.
Ingredient Substitutions and Additions
This recipe is flexible. You can tweak it easily based on what you have or what you like.
Cheese Options
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Feta works well if you can’t find cotija.
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Parmesan adds saltiness with a slightly different texture.
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Queso fresco is milder but still traditional.
Creamy Base Swaps
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Use Greek yogurt instead of sour cream for a lighter option.
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Replace part of the mayo with extra sour cream if you prefer more tang.
Spice Variations
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Add cayenne pepper for more heat.
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Use chipotle powder for smoky spice.
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Stir in a little hot sauce at the end.
Extra Mix-Ins
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Finely diced red onion for crunch.
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Minced jalapeño for fresh heat.
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A handful of black beans to make it heartier.
How to Serve Mexican Street Corn Cups
This dish works in so many ways.
Serve it as a side with grilled chicken, steak, or shrimp. It pairs especially well with tacos, fajitas, and enchiladas.
For parties, spoon it into small cups or ramekins and set out toppings so everyone can customize their own.
You can even use it as a topping. Spoon it over baked potatoes, grilled corn tortillas, or alongside rice and beans.
Making It Ahead
You can make this recipe ahead of time with a few small adjustments.
Cook the corn and mix in the sauce, but hold off on the toppings. Let it cool, then store it in an airtight container in the fridge.
When you’re ready to serve, reheat gently on the stovetop or in the microwave. Stir well, then add the cheese and fresh toppings right before serving.
Storage Tips
In the fridge:
Store leftovers in an airtight container for up to three days.
Reheating:
Reheat gently. The stovetop works best. Add a splash of milk or cream if the sauce thickens too much.
Freezing isn’t recommended. The creamy sauce can separate when thawed.
Common Mistakes to Avoid
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Skipping the corn sauté. Letting the corn cook and get a little color adds flavor.
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Too much heat. Add spice gradually. You can always add more.
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Overcooking after adding the sauce. Keep the heat low so the sauce stays smooth.
Creamy Mexican Street Corn Cup Recipe
Ingredients
- 4 cups corn kernels fresh, frozen, or canned
- 2 tablespoons butter
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Optional toppings:
- Extra cotija cheese
- Chopped jalapeño
- Hot sauce
- Lime wedges
Instructions
- Heat a large skillet over medium-high heat. Add butter and let it melt.
- Add corn and cook for 5 to 7 minutes, stirring occasionally, until heated through and lightly golden.
- Reduce heat to medium. Add chili powder, smoked paprika, garlic powder, and salt. Stir and cook for 1 minute.
- Lower heat to low. Stir in mayonnaise and sour cream until smooth.
- Add lime juice and stir to combine.
- Remove from heat. Stir in most of the cotija cheese.
- Spoon into cups or bowls. Top with remaining cheese, cilantro, and optional toppings.
- Serve warm.
This Creamy Mexican Street Corn Cup is one of those recipes that feels simple but tastes special. It’s rich without being heavy. Bright without being sharp. Comforting with just enough kick to keep things interesting.
It’s easy to make. Easy to serve. And easy to love.
