Think of the street corn you get at a taco stand or food truck, shaved off the cob, packed into a cup and served with crunchy tortilla chips. This Elote in a Cup is just that—portable, flavorful, and perfect for parties.
About this Appetizer
If you enjoyed the Corn Feta Dip, you’ll love this version that’s designed to be easier to eat while mingling. Instead of dipping from one bowl, the corn mixture is portioned into individual cups so guests can hold and snack while they chat. It’s ideal for potlucks, cocktail hours, graduations, backyard barbecues, and any gathering where people are on the move.
Made with sweet corn, salty cotija, fresh cilantro, red onion and a little jalapeño for brightness, this recipe balances creamy and tangy flavors. The Greek yogurt–mayo dressing keeps the mixture rich without being heavy, and a squeeze of lime at the end adds freshness.
Recipe Ingredients
- Frozen corn – or use fresh corn cut from the cob, or canned corn (rinsed and drained).
- Cotija cheese – a classic choice; feta is a good substitute if unavailable.
- Veggies – cilantro, red onion, and jalapeño add brightness and a touch of heat.
- Greek yogurt and mayo – the yogurt keeps the dressing light; mayo adds creaminess. Sour cream can be used instead if preferred.
- Sriracha – just a teaspoon adds a gentle kick.
- Elote seasoning – Trader Joe’s sells a ready blend. If you don’t have it, mix chili powder, cumin, chipotle powder, garlic powder and salt.
See the recipe card below for exact measurements and the full ingredient list.
Substitutions and Variations
- Add black or pinto beans for extra protein and texture—just rinse and drain first.
- If you prefer no heat, swap the jalapeño for diced bell pepper and reduce or omit the sriracha.
- Swap the homemade Greek yogurt dressing for Mexican crema, chipotle crema or queso fresco for a different flavor profile. Use about 1 1/4 cups total for a similar consistency.
How to Make This Recipe
1. Cook the frozen corn according to package directions, then spread it out to cool completely.
2. Finely dice the red onion, cilantro and jalapeño (remove seeds for milder heat). Crumble cotija and shave the Parmesan if needed.
3. In a large bowl, combine the cooled corn, cilantro, onion, jalapeño and both cheeses. Stir to combine.
4. Whisk together the Mexican cream by combining Greek yogurt, mayo, lime juice, sriracha and elote seasoning until smooth.
5. Pour the creamy sauce over the corn mixture and fold gently with a rubber spatula until everything is well coated.
6. Portion the mixture into eight individual cups. Garnish with a lime wedge, tuck in a few tortilla chips, and serve.
Expert Tips
- Grill fresh corn for a few minutes to add a smoky char before cutting the kernels off the cob. Allow it to cool before mixing.
- For a festive presentation, rim the cups with Tajín or chile-lime seasoning the way you would rim a cocktail glass.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days. Use the mixture as a taco topping, on grilled chicken, or mixed into a salad for a quick meal.
Tortilla chips are classic, but mini tortillas, sliced bell peppers, celery or carrot sticks, or small spoons also work well.
Choose shallow, wide disposable or reusable cups so guests can easily dip with chips. They should be wide enough to reach in with a chip without being too deep.
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Elote in a Cup
Ingredients
- 1 bag frozen corn (10 oz)
- 1 block cotija cheese (8 oz), crumbled
- 1/4 cup shaved Parmesan
- 1/4 cup cilantro, diced
- 1/2 cup red onion, diced
- 1 jalapeño, diced (seeds removed for less heat)
Mexican Cream
- 1 cup plain Greek yogurt
- 3 tbsp mayo
- Juice of 1 lime
- 1 tsp sriracha
- 1 tbsp elote seasoning
Instructions
- Cook the frozen corn according to package instructions and let cool.
- Dice the red onion, cilantro and jalapeño. Crumble the cotija and shave the Parmesan.
- Combine cooled corn, cilantro, onion, jalapeño and cheeses in a large bowl.
- Whisk together Greek yogurt, mayo, lime juice, sriracha and elote seasoning.
- Pour the dressing over the corn mixture and fold until evenly coated.
- Divide into eight cups, garnish with lime, add chips and serve.
Nutrition
Serving: 1 | Calories: 192 kcal | Carbohydrates: 11 g | Protein: 12 g | Fat: 11 g | Saturated Fat: 6 g | Sodium: 682 mg
Notes
Grilling fresh corn before shaving it off the cob adds a smoky depth—just cool it before mixing. Leftovers keep for up to 4 days in an airtight container and are great on tacos, salads or grilled chicken.
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