Mexican Elote Corn Cups

Method

1. Prepare the sauce and toppings

   In a large bowl, whisk 60 g of mayonnaise, 60 g of Mexican crema, 30 ml of fresh lime juice, and 5 g of ancho chile powder until smooth. Finely chop 8 g of fresh cilantro and set it aside. Crumble 60 g of Cotija cheese into a separate bowl so the toppings are ready before the corn comes off the heat.

2. Char the corn

   

   Heat a wide cast-iron or stainless-steel skillet over medium-high heat until a drop of water evaporates on contact. Add 15 ml of neutral oil, then spread 680 g of sweet corn kernels in an even layer. Cook without stirring for 2 minutes to start browning, then stir about once a minute until the kernels are hot, tender, and deeply golden in spots, 8 to 10 minutes total. Begin checking at 8 minutes; if liquid collects, keep the heat high and let it evaporate before stirring again.

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3. Add the aromatics

   Reduce the heat to medium. Mince 2 garlic cloves and finely chop 1 jalapeño pepper, then add both to the skillet with 3 g of kosher salt. Cook, stirring constantly, for 1 minute, until fragrant and the jalapeño loses its raw edge. Remove the skillet from the heat.

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4. Dress the corn and fill the cups

   

   Let the corn stand for 3 minutes so it stays warm but does not split the creamy sauce. Scrape the corn and any browned bits into the bowl with the dressing. Add most of 60 g of Cotija cheese and 8 g of fresh cilantro, reserving a little of each for the top, and fold until every kernel is lightly coated. Spoon into individual small cups, finish with the reserved toppings, and serve immediately with lime wedges (optional).

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Smart Substitutions

• No Cotija? Use queso fresco for a milder finish or feta for a similarly salty, crumbly topping.
• No Mexican crema? Use full-fat sour cream and loosen it with a small squeeze of lime.
• Using frozen corn? Cook it directly from frozen and allow a few extra minutes for the excess moisture to evaporate before browning begins.
• Prefer less heat? Remove the jalapeño seeds and reduce the ancho chile powder to suit your taste.

Tips and Variations

• Use the widest skillet you have so the kernels contact the hot surface instead of piling up and steaming.
• Wait for visible brown spots before adding the garlic; the aromatics cook quickly and can burn during the longer charring stage.
• Reserve part of the measured Cotija and cilantro for the top so each cup has a fresh, distinct finish.

What Went Wrong?

• Corn is steaming instead of browning Keep the skillet uncovered, raise the heat, and let visible moisture evaporate before stirring again.
• Creamy sauce looks oily The corn was probably too hot. Let it stand briefly, then fold gently until the sauce comes back together.
• Cups taste too spicy Add more crema from the measured sauce and use less of the chile-coated liquid at the bottom of the bowl when portioning.
• Flavor tastes flat Add a squeeze of lime and a light pinch of salt before filling the cups.

Nutrition Estimate

• Fiber: 5 g per serving
• Sodium: 640 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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