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!
Servings: 4 servings
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.