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
- 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).
- Fill Cups : Scoop mixture into homemade masa corn cups, ramekins, or mini disposable serving cups / bowls.
- Garnish and Serve : Top with extra cheese, a sprinkle of additional seasoning, and fresh cilantro. Serve warm or at room temperature.
Equipment
10-Piece Glass Nesting Bowl Set
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Smithey No. 14 Cast Iron Skillet
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- 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