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Corn salad with cilantro and crumbled cheese in a white bowl on colorful woven blanket.

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
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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