Easy Mexican Street Corn Cups Recipe (Elote En Vaso / Esquites)

This easy recipe is perfect for Cinco de Mayo, summer BBQs, or taco nights. In our case, that’s about once or twice a month. My daughter always asks for more garlic-lime crema so she can add it as a topping too. She loves these corn cups!

For more Mexican-inspired recipes, try my Mexican Caesar Salad or Mexican Fruit Salad. They’re just as easy and fresh. Now, let’s toss some corn!

This Mexican street corn recipe in cup form is full of bold flavor! It’s one of our favorite recipes for Cinco de Mayo gatherings.

Quick and easy: It’s ready in just 15 minutes.

Versatile: Make it spicier, use white corn, and add more toppings.

Great for gatherings: Serving in cups makes it super easy to share.

Vegetarian: This is a wonderful recipe if you’re trying to eat more veggies or have vegetarian guests coming over.

These spicy Mexican corn cups are made with pantry-friendly ingredients for ultimate convenience. Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Frozen corn kernels: Feel free to use canned (drained and rinsed) or fresh corn instead.
• Unsalted butter: Margarine works too, but butter gives a richer flavor.
• Red onion: I don’t recommend white or yellow onion for this. If you’re not a fan of raw onion, skip it.
• Jalapeño: Use fresh, not pickled chilis for best flavor.
• Fresh cilantro: Don’t swap it for parsley, as the flavor profiles are very different.
• Mayonnaise: Full-fat mayo creates a thicker, creamier sauce, but low-fat works too.
• Mexican crema: Use sour cream as a substitute.
• Queso fresco: Some stores sell it pre-crumbled, but you can also find it in rounds or wedges depending on the brand.
• Garlic powder: Avoid garlic granules because they’ll make the sauce gritty.
• Lime juice: You can use fresh lemon juice instead.
• Salt: Kosher salt is best. Coarse sea salt doesn’t dissolve well, so I recommend skipping it.

Toppings:

• Cayenne pepper: Chili powder or red pepper flakes are okay as well. Use Tajín for a tangier kick.
• Cilantro: Adds a pop of color but feel free to skip it.
• Queso fresco: I prefer larger crumbles for the topping so the flavor can be appreciated.
• Tortilla chips: Use homemade or store-bought ones. Even Tostitos are great.
• Lime wedges: Use fresh lemon wedges if you prefer.

See recipe card for quantities.

These crunchy Mexican street corn salad cups are a quick, no-fuss appetizer for all your fiestas!

1. Step 1: Melt butter in a pan over medium heat. Add corn and cook until lightly charred, 5–6 minutes. Remove from heat and let cool for 3–5 minutes.

2. Step 2: In a small bowl, whisk together mayonnaise, Mexican crema, crumbled queso fresco, garlic powder, and lime juice until smooth.

3. Step 3: In a large bowl, combine cooled corn, red onion, jalapeño, and cilantro. Add the sauce and mix until well coated. Spoon into cups, then top with cayenne or chili powder, cilantro, crushed tortilla chips, queso fresco, and a lime wedge. Serve immediately.

This creamy-and-tangy Mexican street corn cups recipe is easy to customize depending on who’s coming over! Try these yummy twists for a quick appetizer that’ll be a hit with everyone:

Make it spicier: Add ½ tablespoon extra jalapeño at a time to the corn mixture. Serrano chili works too.

More toppings: Crushed chicharron (pork rinds), diced avocado, or even crispy bacon are great ways to add more flavor and texture to every bite.

Swap the corn: Authentic Mexican street corn is actually made with white corn (not sweet corn). It’s often sold fresh or canned at most Mexican grocery stores if you can find it.

Go onion-free: Skip the red onion and these street corn cups will be a hit with most little ones!

Make it no-cook: Skip the charring of the corn. It won’t have its signature smoky flavor, but it hits the spot too. Even kids can help make it since there’s no stove involved.

This fresh Mexican street corn recipe is effortless enough for weeknights but impressive enough for special gatherings! Here are our favorite ways to enjoy it:

• Serve as an appetizer along with my Mexican Street Corn Guacamole.
• As part of my Cinco de Mayo spread along with my Pineapple Habanero Salsa.
• Pair with tacos or grilled steak.
• As a topping for my Air Fryer Chicken Fajita Bowls.
• Bring to summer BBQs along with my Mexican Street Corn Chicken Salad and Street Corn Pasta Salad.
• Enjoy as a light vegetarian lunch or snack.

This party-perfect corn cup recipe is best fresh but keeps well short-term if you’re prepping in advance! Here’s how to store it for later:

Refrigerator

In an airtight container for up to 24 hours. Stir gently and spoon the mixture into cups right before serving. Keep the toppings separate. Don’t add the tortilla chips until right before serving to preserve crunch.

These simple tips and tricks will make your Mexican corn cups the star of every gathering, whether it’s Cinco de Mayo or your weekly taco night:

Make it milder: Reduce the jalapeño and/or cayenne pepper in the recipe to taste depending on your heat tolerance.

Let it cool: Don’t throw the hot corn into the sauce straight away. Always let it cool to prevent it from releasing extra moisture and splitting the sauce.

Give it extra charred flavor: Cook the corn a little longer (1-2 extra minutes) until lightly golden in spots. Don’t let it burn or dry out, as this makes the corn quite chewy.

Swap the cheese: Queso fresco adds a mild, creamy texture, but crumbled feta and cotija cheese are great too. Both alternatives are much more savory, so pick your favorite.

Prep a spicy sauce: This is for heat-lovers. Add a dash of Tabasco or your favorite hot sauce to the mayo-crema sauce for extra heat.

Here’s what other party hosts and Mexican food-lovers are asking about this Mexican street corn salad!

Absolutely! It’s perfect for this recipe if you have some on hand.

Yes! Refrigerate it until ready to serve.

Yes! It’s a good substitute for queso fresco.

Reduce the jalapeño and cayenne to taste.

Looking for other recipes like this? Try these:

Easy Mexican Chamoy Candy Recipe (Made with Gummies)

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Pastel Easter Chocolate Bark (The Best Candy Treat For Easter)

How to Make Chocolate-Dipped Rice Krispie Treats

These are my favorite dishes to serve with this Mexican Street Corn Cups recipe:

The Best Frozen Mangonada Margarita Recipe with Chamoy Sauce

Easy Slow Cooker Mulled Wine with Cranberries and Rosemary

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Sparkling Strawberry Moscow Mule | Easy & Vibrant Party Drink

These charred Mexican street corn cups are our favorite way to enjoy street-style corn with friends and family! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more Mexican food recipes and recipe cards!