Elote en Vaso (Mexican Corn in a Cup)

Elote en Vaso (Mexican Corn in a Cup)! Grilled corn is mixed with a creamy sauce and flavorful spices in this salad version of Mexican street corn (elotes) that is served in a cup!

It’s Tuesday. I had all intentions of posting on Monday. That didn’t happen.

After spending all of Saturday and Sunday painting the 12 foot ceilings in my husband’s new office, I needed a break from anything even remotely resembling work.

{Not to mention we did not go grocery shopping over the weekend and if it wasn’t for a lunch date with a friend yesterday and half of a leftover sub in the fridge, I’m pretty sure I would have eaten ice cream for lunch and dinner.}

Anyway, I’ve recovered from the paint fumes, and today I’m bringing you a little something that I think is absolutely perfect for summer: Elote en Vaso, also known as Esquites or Mexican Corn in a Cup!

If you’ve been around a while, you might remember I had a little love affair with making foods on a stick. But sometimes skipping the stick and

They’re fun. They prevent messy fingers. They make even regular food a little more entertaining. What’s not to love?

When I saw a segment on The Martha Stewart Show about this popular Mexican street food, I knew it would be delicious and summer-approved.

I was right!

As a side note, this particular recipe includes mayo as the coating for the corn, and I know how that makes some people {like my husband} feel. If you happen to be part of the Mayo Hatin’ club, my suggestion is to substitute it with thick Greek yogurt. {Or maybe even guacamole if you’re ok with alien corn on a stick!}

Give it a try! I have a feeling this will be the talk of your next summer cookout.

Elote en Vaso (Mexican Corn in a Cup)

Elote en Vaso (Mexican Corn in a Cup)! Grilled corn is mixed with a creamy sauce and flavorful spices in this salad version of Mexican street corn (elotes) that is served in a cup!

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Course Appetizer

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings 4 servings

Author Dianna Muscari

Ingredients  

• 4 cups grilled corn kernels fresh, canned, or frozen
• ¾ cup mayonnaise
• ¾ cup Mexican crema or sour cream
• 1 cup crumbled cotija cheese or feta cheese as a substitute
• 1 teaspoon chili powder adjust to your spice preference
• ½ teaspoon ground cayenne pepper optional, for extra heat
• ½ teaspoon smoked paprika
• ½ cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 4 lime wedges for garnish

Instructions 

Grill the Corn

• Grill the corn cobs over medium-high heat until they get charred marks on all sides.
• Let them cool down slightly before removing the kernels from the cobs. If using canned or frozen corn, heat them according to the package instructions.

Prepare the Sauce

• In a mixing bowl, combine the mayonnaise, Mexican crema or sour cream, lime juice, chili powder, cayenne pepper (if using), smoked paprika, and half of the crumbled cotija cheese.
• Mix well until the sauce is smooth and well combined. Adjust the seasoning with salt and pepper to your taste.

Mix the Corn and Sauce

• Add the grilled corn kernels to the bowl with the sauce. Toss the corn with the sauce until it is evenly coated.

Serve

• Divide the elote mixture into four cups or glasses. Sprinkle the remaining crumbled cotija cheese and chopped cilantro over the top of each cup. Add a pinch of chili powder or smoked paprika for presentation.
• Place a lime wedge on the rim of each cup for garnish.