Corn in a cup (also called esquites or elote en vaso, depending on how it’s made) is a Mexican street snack that’s sweet, savory, and ready in just 15 minutes. Tender corn kernels are tossed in a creamy mix of mayo, butter, zesty lime juice, queso fresco, and Tajín seasoning, creating the ultimate summer snack or cookout side. I tested this recipe repeatedly until it matched my memories of grabbing a cup from street carts in Mexico City. Once you try this easy homemade version, it’ll become your go-to corn fix!
This 15 minute corn in a cup is what your summer needs!
My first taste of corn in a cup happened on a bustling street in Mexico City. I still remember the street vendors expertly mixing hot kernels straight off the cob, a dollop of mayo, fresh lime juice, and chili seasoning. It was creamy, spicy, and utterly delicious —I practically inhaled it, then immediately went back for seconds.
What sets my version apart? Fresh summer corn boiled just right to stay juicy, a perfectly balanced mix of mayo, butter, and tangy queso fresco, and Tajín seasoning added right before serving to keep that authentic spicy-tangy kick vibrant. Whether you eat it warm or chilled, each bite hits the perfect combination of creamy, crunchy, spicy, and tangy.
Love street-style snacks? Try my Indian samosa chaat or Colombian Arepas con Queso – you won’t regret it!
Key ingredients and why they matter
To make this corn in a cup recipe, you’ll need ears of corn, mayonnaise, butter, queso fresco, lime, and tajin seasoning.
Full ingredient list and detailed instructions are on the recipe card.
- Fresh corn: Sweet, summer corn taken out of husks, boiled, and shucked is best. But thawed frozen or canned corn works in a pinch.
- Mayonnaise: Adds creamy richness. Substitute with Mexican crema or sour cream if desired.
- Queso fresco: Crumbly Mexican cheese with mild flavor—swap with cotija cheese or parmesan cheese for stronger flavors.
- Tajín seasoning: Adds chili-lime tang and mild spice. Use chili powder and lime zest if you don’t have Tajín. Adjust heat by adding diced jalapeño, cayenne pepper, or extra chili powder based on your spice tolerance.
- Fresh lime juice: Brightens flavors dramatically—freshly squeezed is always best.
Tips & Tricks
Shruthi’s top tips
- Use a bundt pan to hold corn upright while removing kernels; the kernels drop neatly into the pan below.
- Grill the corn in the husk and then use that instead of boiled corn!
- Add Tajín seasoning immediately before serving to keep the flavors bright and texture fresh.
- Control creaminess by adjusting mayo quantity or using a blend of mayo and crema.
- You can serve this warm or cold and both ways taste delicious, but warm corn brings out flavors better, while chilled is refreshing
How to make corn in a cup
- Boil corn in a large pot of water for 5-7 minutes until kernels are tender, then drain. You can also microwave the corn to achieve the same result.
- With a knife, remove kernels from the cob carefully and transfer to a large bowl. Do this in a bundt pan if you want to prevent the corn from flying everywhere!
- Add mayonnaise, melted butter, cheese, and lime juice to the corn mixture to layer the flavors.
- Combine until thoroughly mixed. Season with some salt.
- Serve the corn in small cups, sprinkle Tajin, and add lime wedges for zing! You can also add cilantro.
How to serve Mexican corn in a cup
This delicious corn in a cup can make the perfect side dish or appetizer to accompany your main course. It’s easy to prepare, and you can even make it in advance!
Pair it with Mexican dishes like tacos, quesadillas, or tamales for a festive meal. Serve it up as a Mexican street corn salad or with a veggie taco salad. You can also serve it with nacho chips and dips like spicy guacamole or poblano sauce.
Storage and reheating suggestions
To store leftovers, keep them in an airtight container in the fridge for up to 2 days. When ready to serve, simply reheat them in a pan over low heat to avoid burning. Once it’s warmed through, you can serve it as a tasty and convenient side dish!
I don’t recommend freezing corn in a cup because while corn in itself freezes well, mayonnaise, cheese, and fresh herbs don’t.
More corn recipes
If you like corn, check out these delicious recipes that feature corn:
Corn Casserole with Cream Cheese
Jalapeno Corn
Mexican Corn Salad
Corn Nuggets
Corn In A Cup
Ingredients
- 4 ears of fresh corn, shucked; substitute 3 cups of kernels
- 4 tablespoons mayonnaise
- 4 tablespoons butter, melted
- 8 tablespoons queso fresco, crumbled, substitute cotija, or parmesan
- 1 lime, juiced
- 1 teaspoon salt, adjust to taste
- 1 teaspoon Tajin seasoning, for serving, adjust to taste
- 1 lime, cut into thin wedges, for serving
- 1 tablespoon cilantro, chopped, optional for garnish
Instructions
- Bring a large pot of water to a boil. Cook corn until tender, about 5–7 minutes. Drain and let cool slightly.
- Use a sharp knife to carefully cut kernels off the cob. Transfer to a large bowl. Pro tip: Use a bundt pan to hold the corn.
- Add mayonnaise, melted butter, queso fresco, and fresh lime juice to the bowl. Stir gently until well combined. Season with salt.
- Divide corn mixture evenly into serving cups. Sprinkle generously with Tajín seasoning and garnish with lime wedges and cilantro, if using.
Notes
- Use a bundt pan to stabilize the corn when removing kernels. This method collects kernels in the pan, reducing mess.
- Experiment with different cheeses like queso fresco, cotija, or Parmesan to find your preferred taste and texture.
- Add Tajin seasoning right before serving to maintain its vibrant flavor and prevent it from getting soggy from the lime juice.
- Store leftover corn mixture (without toppings) in an airtight container for up to 2 days.
- Warm leftovers briefly in a pan over low heat before serving. Avoid microwaving too long to prevent drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely love this corn in a cup recipe! It’s such a flavorful and easy snack to whip up for my kids!An absolute must-try!