Elotes, a beloved Mexican street food, brings the flavors of corn to new heights in a cup. This delectable recipe showcases the perfect harmony of sweet corn, creamy mayonnaise, tangy lime, and savory cotija cheese, creating a taste sensation that’s both comforting and exciting.
Start with fresh corn on the cob, grilled to perfection to enhance its natural sweetness and add a smoky depth of flavor. Once cooked, carefully cut the corn off the cob, creating bite-sized kernels.
The magic of Elotes lies in the layering of flavors. Generously coat the corn kernels with creamy mayonnaise, providing a rich and velvety base. Squeeze fresh lime juice over the corn, adding a zesty and refreshing kick that balances the creaminess.
To elevate the savory notes, sprinkle crumbled cotija cheese over the corn. Cotija, a Mexican cheese with a salty and crumbly texture, enhances the overall flavor profile, creating a satisfying contrast to the sweetness of the corn.
For a hint of heat, dust the Elotes with chili powder or cayenne, adding a spicy element that complements the other flavors. Optionally, chopped cilantro or green onions can be added for a burst of freshness and color.
Serve Elotes in cups or small bowls, offering a convenient and portable way to enjoy this delightful street food. Whether enjoyed at a summer festival, picnic, or as a side dish to complement Mexican meals, Elotes captivate the taste buds with their irresistible combination of sweet, creamy, tangy, and savory flavors.
Embrace the culinary tradition of Elotes and savor the essence of Mexican street food—a celebration of corn in a cup that’s sure to delight and satisfy your cravings for bold and delicious flavors.
Elotes (Mexican Corn in a Cup) Recipe | S2Recipes
Details Elotes (Mexican Corn in a Cup) Recipes
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 4
Yield: 4 cups
Ingredients For Elotes (Mexican Corn in a Cup) Recipes
2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste
Instructions: Elotes (Mexican Corn in a Cup) Recipes
Step 1: Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
Step 2: Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.
Feedback of Elotes (Mexican Corn in a Cup) Recipes
One would think if you grew up near the border and got this regularly, you would at least have the decency to call it by the correct name. This isn't elote. It's esquites. Have some respect.
Mine was sooooo good and spicy ❤️
This is quick and easy! Next time, I will either use less mayonnaise, or substitute cream cheese.
This was soooo good! My husband said we are going to be eating a lot more corn in this house now. Didn't change a thing except I let people add their own tajin or lime juice to their liking. My husband preferred it with no lime juice or tajin. My son preferred it with lime juice and I liked it best with tajin.
So easy to make. Went great on fish tacos. 100% will use again
Didn't come out anywhere near the way I expected. Consistency was wrong, flavor wasn't what I expected.
This recipe is AMAZING! This is only my second time having this dish. I ordered it a Mexican restaurant while we were traveling and thought, "I have to have that again!"I didn't change anything except that I used the Mayo I am accustomed to and I cut the corn off the cob. Everything was accurately proportioned. Absolutely delicious ????
it's sooo tasty .it will also be better if u add mushrooms
5.18.18 Just a drizzle of lime would have worked better for us. I did have some cotija cheese in the fridge (more authentic for elotes, I believe), so I did sub that for the parmesan. Cotija is probably a difficult one to find in many areas, and I think parmesan would be equally good. Full of flavor and quick and easy to make. Kelsie, thanks for sharing, we enjoyed it.
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