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Mini Elote Corn Cups

September 24, 2025

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I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.

Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.

WELCOME!

Street corn in bite-sized form.

If you love the bold, zesty flavors of Mexican street corn, you’re going to adore these Mini Elote Corn Cups. Creamy, tangy, and just the right amount of smoky-spicy, they’re an easy way to serve elote at parties without the mess of corn on the cob. Each cup is packed with flavor and topped with cotija, lime, and seasoning for that signature elote bite.

WHAT TO EXPECT IN THIS POST

  • Why You’ll Love This Recipe
  • Ingredients
  • Equipment
  • Step-By-Step Instructions
  • Storage Tips
  • Frequently Asked Questions
  • Other Recipes You’ll Love
  • Recipe Card

WHY YOU’LL LOVE THIS RECIPE

These elote cups are perfect for entertaining because they’re individually portioned, easy to eat, and look gorgeous on a serving tray. You can use fresh grilled corn in the summer or roasted frozen corn year-round, so this recipe works in any season.

The homemade masa corn cups add a fun twist, but you can also keep things simple by serving the mixture in ramekins or mini disposable bowls / cups. Either way, the flavors are bold, crave-worthy, and impossible not to love.

INGREDIENTS

ELOTE FILLING

  • 2 cups corn (freshly grilled or roasted frozen corn)
  • 1/4 cup avocado mayonnaise (use Greek yogurt for a lighter version)
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili lime seasoning (or a similar seasoning)
  • sea salt, to taste

FOR SERVING

  • Extra cotija and cilantro for garnish
  • Optional : homemade masa corn cups (2 cups masa harina + 1 1/2 cups water, formed into tortillas and gently pressed into muffin tins to bake until crispy)

EQUIPMENT

  • Mixing bowl
  • Spoon or spatula
  • Muffin tin (if making corn tortilla cups)
  • Ramekins or mini serving cups / bowls

STEP-BY-STEP INSTRUCTIONS

  1. Mix Filling : In a bowl, combine warm corn with mayo, cotija, lime juice, cilantro, and chili lime seasoning. Season with salt (if your seasoning blend does not have it).
  2. Fill Cups : Scoop mixture into homemade masa corn cups, ramekins, or mini disposable serving cups / bowls.
  3. Garnish and Serve : Top with extra cheese, a sprinkle of additional seasoning, and fresh cilantro. Serve warm or at room temperature.

STORAGE TIPS

  • Refrigerator : Store filling (without garnishes) in an airtight container for up to 3 days.
  • Make Ahead : Mix corn filling in advance, then assemble just before serving.
  • Corn Cups : If making masa cups, bake ahead of time, cool, and store at room temperature (covered) for up to 2 days.

FREQUENTLY ASKED QUESTIONS

Can I make these dairy-free?

Yes, you can use a dairy-free cheese alternative; however, the cotija really adds to this recipe!

What if I don’t have cotija cheese?

Feta is the closest substitute, giving the same salty, crumbly bite.

Can I make it spicy?

Absolutely. Add some chili powder, Tajín, or a pinch of cayenne for extra heat.

Can I skip making the masa cups?

Yes! This is delicious on it’s own, tucked in a tortilla, or served with a side of tortilla chips for dipping.

These Mini Elote Corn Cups are festive, flavorful, and a creative way to enjoy street corn without the cob. They’re fun to serve at parties and always disappear quickly.

If you make this recipe, snap a photo and tag me so I can see how you served it! Let me know what you think and drop a comment below.

OTHER RECIPES YOU’LL LOVE

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Mini Elote Corn Cups


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  • Author: Caitlin
  • Total Time: 25 minutes
  • Yield: about 8 mini cups 1x
  • Diet: Gluten Free

Description

All the bold flavors of Mexican street corn in bite-sized cups. Creamy, tangy, and topped with cotija. The perfect versatile recipe for entertaining or simply enjoying on Taco Tuesday!


Ingredients

Scale

ELOTE FILLING

  • 2 cups corn (freshly grilled or roasted frozen corn)
  • 1/4 cup avocado mayonnaise (use Greek yogurt for a lighter version)
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili lime seasoning (or a similar seasoning)
  • sea salt, to taste

FOR SERVING

  • Extra cotija and cilantro for garnish
  • Optional : homemade masa corn cups (2 cups masa harina + 1 1/2 cups water, formed into tortillas and gently pressed into muffin tins to bake until crispy)


Instructions

  1. Mix Filling : In a bowl, combine warm corn with mayo, cotija, lime juice, cilantro, and chili lime seasoning. Season with salt (if your seasoning blend does not have it).
  2. Fill Cups : Scoop mixture into homemade masa corn cups, ramekins, or mini disposable serving cups / bowls.
  3. Garnish and Serve : Top with extra cheese, a sprinkle of additional seasoning, and fresh cilantro. Serve warm or at room temperature.

Notes

  • Use feta if cotija isn’t available.
  • For a lighter version, swap mayo for Greek yogurt.
  • Make ahead by preparing filling and assembling before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer / Snack
  • Method: Mixing / Baking
  • Cuisine: Mexican-Inspired

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