Elote In A Cup is a less-mess way of serving Mexican street corn with all its toppings. This DIY fiesta dish is a guaranteed crowd pleaser for everybody from the guy who wants it blazingly spicy, to a kid who just wants a plain cup of corn.
2canswhole kernel corn(15.25 ounces each), drained and patted dry
For the Salad Bar:
1can diced mild green chiles(4 ounces), drained
2limescut into wedges
1bunch green onionsthinly sliced
¾cupchopped fresh cilantro
¾cupchopped red onions
¾cupcrumbled cotija or feta cheese
¾cupshredded Monterey Jack cheese
½cupsliced fresh or jarred jalapeño peppers
hot sauce
Small plastic cupsfor serving
Instructions
Make the Elote Sauce:
In medium bowl, whisk garlic, lime juice, mayonnaise, sour cream, chili powder and salt until smooth. Cover and refrigerate at least 1 hour or up to 2 days before serving.
Make the Corn:
Heat large skillet over medium-high heat. Add 1 tablespoon butter and half of corn. Cook 4 to 6 minutes or until corn is golden brown, stirring occasionally. Transfer corn to serving platter or bowl and repeat process with remaining butter and corn.
Serve the Salad Bar:
Arrange green chiles, limes, green onions, cilantro, red onions, cotija cheese, Monterey Jack cheese, jalapeños, hot sauce, elote sauce, corn and plastic cups on table and have guests assemble their own salads.
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.