Elote Recipe (Mexican Street Corn Cups)
User Reviews
5
Elote Recipe (Mexican Street Corn Cups)
Description
Elote Recipe (Mexican Street Corn Cups) starts with gently simmered corn kernels cooked in a lightly sweetened water to become tender without losing bite. The corn is then tossed in a creamy sauce made from mayonnaise, sour cream, sriracha, and salt, lending a fusion of creaminess with subtle heat and tang. The sauced corn is served in single portions enhanced with crumbled cotija cheese or queso fresco, fresh cilantro, chili powder for smoky warmth, and lime wedges which add a refreshing citrus brightness when squeezed.
This preparation captures the essence of Mexican street corn in an accessible cup format, making it easy to serve at gatherings or as a side dish with grilled meats or salads. Adjustments in spice level can be made by controlling the amount of sriracha or adding diced jalapeños as noted.
For variations, consider swapping cotija for queso fresco or using reduced-fat mayo or Greek yogurt for a lighter creamy topping. Additional mix-ins like grilled vegetables or jalapeños can be stirred in to transform the dish into a salad or dip suitable for tortilla chips or alongside carne asada.
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1 pound corn frozen, whole kernel
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon sriracha or to taste
- kosher salt to taste
- lime salt to taste (optional)
Toppings
- ½ cup cotija cheese or queso fresco, crumbled
- ¼ cup cilantro
- chili powder
- 1 lime wedges
Instructions
- In a medium saucepan over high, bring water and sugar to a boil. When water is boiling, add corn and cover with a lid. Simmer corn for 3-5 minutes or until corn is cooked through and tender.
- While corn is simmering, combine mayonnaise, sour cream, sriracha, salt, and lime salt in a small bowl.
- When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes.
- Add sriracha-mayo mixture to the corn and stir until well combined.
- Divide corn into 4 individual cups.
- Top with cheese or queso fresco, cilantro, a dash of chili powder, and a lime wedge. Serve immediately.
Notes
- Use reduced-fat mayo or Greek yogurt for a lower-calorie creamy sauce alternative.
- Substitute cotija cheese with queso fresco for a similar salty, crumbly topping.
- Add grilled vegetables or jalapeños to create a more substantial street corn salad or dip.
- Serve over greens with carne asada to make a hearty Mexican corn salad.
- For an extra kick, incorporate chopped jalapeños, hot sauce, or cayenne pepper as desired.
- Sprinkle Tajín seasoning and omit chili powder and lime salt to mimic a grilled flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 465mg | 19% |
| Potassium | 467mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 182mg | 18% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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