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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 mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Side

Cuisine Mexican

Servings 4 people

Calories 430 kcal

Equipment

• Sauce Pan
• Rotary Cheese Grater
• Juicer
• Cutting Board
• Chef's Knife
• Blender
• Strainer
• Glass cups

Ingredients

  

1x2x3x

• 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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