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Mexican corn in a cup topped with cotija cheese, chili powder and a lime wheel.

Mexican Corn in a Cup

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 Servings 1x
  • Category: Salad/Side Dish
  • Method: Grilled
  • Cuisine: Mexican


Mexican corn in a cup takes your classic Street Food Elote into an easy to eat portable corn cup. Made with classic ingredients like mayonnaise, melted butter, cotija cheese and chili powder for an authentic taste.

Make this corn in a cup as a snack, appetizer, or side dish!



8 ears of fresh corn, husked (or 5 cups frozen or canned)

3/4 cup mayonnaise

3 tablespoons melted butter

¼½ cup red onion, finely diced

¼ cup cilantro, chopped

12 limes, juiced

¾ cup cotija cheese, crumbled

Chili powder

Hot sauce 


  1. Remove husks from corn on the cobs.
  2. Heat your grill to medium (350-400 F) and grill the corn on the cobs for 10 minutes, rotating the corn every few minutes so it doesn’t burn. Remove the corn from the grill and let it cool for 5-10 minutes.
  3. Trim the corn kernels off of the cob and place into a large mixing bowl. Add mayonnaise, melted butter, red onion, cilantro, limes, and cotija cheese. Mix until well combined.
  4. Serve with a sprinkle of chili powder, lime wedge, and hot sauce for topping. 


Note on cheese: if you don’t have cotija cheese you can also use grated parmesan. 

Note on corn: If fresh corn isn’t in season, you can use canned or frozen it just won’t be as fresh!

Keywords: corn, street food, elote