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Elote (Mexican Corn) in a cup

Elote in a Cup

Elote in a Cup is such a fun dish - it's takes one of my favorite ways to eat corn on the cob but makes it less messy and more portable! You start with fresh corn and then layer it with a tangy creamy sauce and top it with a crunchy spicy coating! It's a super fun and unique side dish!
4.60 from 10 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side
Cuisine Mexican
Servings 4 people
Calories 430 kcal

Equipment

Ingredients
  

  • 2 tbsp sugar
  • 2 tbsp salt
  • 2-3 ears corn on the cob 2 cups of corn kernels
  • 1.5 cups water
  • 1/2 cup Duke's Mayonnaise
  • 1 lime
  • 1/2 tsp coarse sea salt
  • 2 cups Hot Cheetos
  • 1 tsp chili powder
  • 1 tbsp Tajin
  • 1/4 cup cheese parmesan, romano, cotija or gueso fresco
  • 1 tsp cilantro

Instructions
 

  • Bring water, salt and sugar to a boil in a small saucepan
    2 tbsp sugar, 1.5 cups water, 2 tbsp salt
  • While water is coming to a boil, shuck corn and cut it off the cob. You should yield 2 cups of corn for this recipe. You can also use canned or frozen corn for this recipe as well.
    2-3 ears corn on the cob
  • When water is boiling - add corn and cover with lid. Simmer for 3-5 minutes until corn is cooked and tender. Adjust accordingly if using frozen or canned. (frozen - you can microwave in bag, canned - heat with liquid in can)
    2-3 ears corn on the cob, 1.5 cups water, 2 tbsp sugar
  • While corn is simmering, combine mayonnaise, juice from 1/2 of lime and salt in a small bowl. Stir and refrigerate until ready to serve.
    1/2 cup Duke's Mayonnaise, 1 lime, 1/2 tsp coarse sea salt
  • In a blender, add Cheetos, Tajin and Chili powder. Pulverize until made into crumbs. Set aside until ready to serve.
    2 cups Hot Cheetos, 1 tsp chili powder, 1 tbsp Tajin
  • When corn is done, pour into a strainer to drain. Spread out corn around strainer to cool more quickly. Allow to cool for 3-5 minutes.
    2-3 ears corn on the cob
  • In your cups, add 1-2 spoonfuls of corn across bottom of dish. Spoon 1 large spoonful of mayo mixture over corn. (Go light on the mayo layer - it can overwhelm) Spoon 1-2 spoonfuls of Cheetos mixture over corn.
  • Repeat all layers - corn, mayo and cheetos.
  • Cut other half of lime into four wedges.
    1 lime
  • Sprinkle top with cheese, cilantro and a lime wedge.
    1/4 cup cheese, 1 tsp cilantro

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 0.5cupCalories: 430kcalCarbohydrates: 38.1gProtein: 9.7gFat: 28.6gSaturated Fat: 5.2gCholesterol: 20mgSodium: 508mgPotassium: 255mgFiber: 3.5gSugar: 9.7gCalcium: 137mgIron: 1mg
Keyword copycat, corn, mexican
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