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
• Hosting Tips
• 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

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.

HOSTING TIPS

• Serve Them Individually : Spoon the elote into small ramekins, cups, or even baked tortilla cups for a stylish, mess-free appetizer. Guests can grab one and mingle without needing utensils. You can even get disposable shooter glasses and serve with mini forks.
• Create an Elote Bar : Set up a self-serve station with toppings like extra Cotija, lime wedges, chili powder, and cilantro. it’s interactive and lets everyone customize their level of heat and zest.
• Pair It Perfectly : Serve alongside tacos, grilled meats, or margaritas for an effortless spread that is festive and not stressful.
• Add a Visual Touch : Garnish with lime zest or a sprinkle of Tajín just before serving, it gives the dish an extra pop of color and restaurant-worthy presentation.

OTHER RECIPES YOU’LL LOVE

• Homemade Cornbread
• Slow-Braised Brisket
• Buffalo Blue Cheese Deviled Eggs
• Smoked Deviled Eggs with Candied Bacon Crumble
• Hot Honey Chicken Bites
• Barbecue Pork Crostini
• Masa Corn Tortillas and Cups

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