Ever tried Mexican street corn (Elote) and thought, “Wow, I wish I could eat this without making a mess”? Well, Elote en Vaso—Mexican Corn in a Cup—solves that problem. It’s basically all the deliciousness of street corn, but in a portable form. Sweet corn, creamy mayo, tangy lime, crumbly cheese, and a spicy kick from Tajín or chili powder… all packed into a cup!
And here’s the cherry on top: crushed Hot Cheetos. Yep, they add crunch and a pop of spice that takes the whole dish to the next level. Perfect for parties, casual hangouts, or lazy afternoons when you crave something quick and flavorful.
What’s cool about this recipe is that it’s rooted in Mexican culinary history. Corn isn’t just an ingredient; it’s been sacred to Mexican culture since the time of the Aztecs and Mayans. Over centuries, Mexican food has evolved, blending traditional flavors with European influences. This recipe keeps that rich heritage alive but adds a modern twist. Ready to dive in?
Quick Recipe Rundown
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: Makes about 3 cups
- Difficulty: Super easy (even if you burn toast, you’ll nail this one).
What You’ll Need
- Medium saucepan
- Mixing bowl
- Measuring tools
- Cups for serving (go fancy with glass or keep it casual with Styrofoam).
The Ingredients
What Goes Into It
- 20 oz frozen corn (two bags of the super sweet kind are best).
- 3 tablespoons butter, melted.
- 3 tablespoons mayonnaise (one tablespoon per cup).
- ½ cup fresh cilantro, chopped.
- 2 limes, sliced into wedges.
- ½ teaspoon Tajín (or chili powder).
- ⅓ cup grated Parmesan cheese (Cotija cheese works too).
- 1½ cups Hot Cheetos, crushed into fine crumbs.
Want to Switch Things Up?
- Fresh or canned corn can replace frozen corn—just cook and drain it well.
- Cotija cheese is traditional, but Parmesan or even feta works in a pinch.
- No Tajín? Use chili powder or smoked paprika instead.
Step-by-Step Instructions
Step 1: Cook the Corn
Start by prepping the corn. Follow the package instructions for frozen corn. Using fresh corn? Boil it for 3–5 minutes. Canned corn? Drain it before heating.
What to Look For:
The corn should be tender, not mushy, with a bright yellow color.
Step 2: Butter It Up
While the corn is still warm, toss it with melted butter in a bowl so it coats every kernel.
Hot Tip:
Warm corn helps the butter melt smoothly, giving it that rich, buttery flavor.
Step 3: Build Your Cups
Spoon about ¾ cup of corn into each serving cup. Stir in one tablespoon of mayonnaise per cup.
Key to Success:
The mixture should look creamy—nicely coated but not dripping.
Step 4: Add Flavor
Sprinkle cilantro, squeeze lime juice, and dust a bit of Tajín on top. Taste as you go so you don’t overdo the spice.
Don’t Go Overboard:
More Tajín isn’t always better. Add slowly and adjust.
Step 5: Top It Off
Finish each cup with Parmesan cheese and a generous layer of crushed Hot Cheetos.
Pro Presentation:
The bright orange Cheetos paired with yellow corn and green cilantro? It’s Instagram-worthy.
Make It Your Own
Diet-Friendly Options
- Vegan: Swap butter, mayo, and cheese for plant-based alternatives. Nutritional yeast adds a cheesy vibe.
- Gluten-free: Double-check your Hot Cheetos—they need that gluten-free label!
Adjust the Spice Level
Not a fan of heat? Skip the Cheetos or go light on Tajín. Love spice? Add hot sauce or extra chili powder.
Fancier Setup
Hosting a dinner party? Layer the ingredients in clear glass cups for a gourmet vibe.
Serving & Storing Tips
How to Serve
Serve warm with lime wedges on the side. Bonus points if you pair it with tacos, guacamole, or refreshing drinks like horchata.
Storing Leftovers
Keep the corn and toppings separate in airtight containers in the fridge (good for up to 3 days). Assemble when ready to eat.
Why This Recipe Rocks
Mexican Corn in a Cup isn’t just tasty—it’s a nod to Mexican culture with a playful twist. It’s easy to make, customizable, and perfect for sharing with friends and family. Whether you’re hosting a backyard fiesta or just digging into a midday snack, this dish always delivers big flavors.
So grab those Hot Cheetos and let’s cook!
PrintMexican Corn in a Cup
Mexican Corn in a Cup, or Elote en Vaso, is a quick and flavorful twist on the traditional Mexican street food. Packed with sweet corn, creamy mayonnaise, tangy lime, and spicy Hot Cheetos, it’s the perfect blend of textures and bold flavors. This portable dish is ideal for casual gatherings or as a fun snack to spice up your day!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Snack/Appetizer
- Cuisine: Mexican
Ingredients
- 20 oz super sweet frozen corn (2 bags)
- 3 tablespoons salted butter, melted
- 3 tablespoons mayonnaise (1 tablespoon per cup)
- ½ cup chopped cilantro, fresh
- 2 limes, cut into wedges
- ½ teaspoon Tajín, or to taste
- ⅓ cup grated Parmesan cheese (or Cotija cheese)
- 1½ cups crushed Hot Cheetos, finely blended
Instructions
- Cook the Corn: Prepare the frozen corn according to package instructions. If using fresh corn, boil for 3–5 minutes or until tender. Drain and transfer to a large mixing bowl.
- Add Butter: While the corn is still warm, stir in melted butter until evenly coated.
- Assemble Cups: Scoop about ¾ cup of cooked corn into each serving cup. Add 1 tablespoon of mayonnaise and mix well to coat the corn evenly.
- Layer Flavors: Sprinkle chopped cilantro on top, squeeze fresh lime juice over the mixture, and add a dash of Tajín seasoning. Stir to combine all flavors thoroughly.
- Finish with Toppings: Top each cup with grated Parmesan cheese and crushed Hot Cheetos for a spicy crunch. Serve immediately and enjoy!
Notes
Serving Suggestions:
- Serve warm with extra lime wedges on the side for added zest.
- Pair with tortilla chips or guacamole for a complete snack platter.
Tips & Tricks:
- Use freshly squeezed lime juice for the best flavor.
- Gradually add Tajín to avoid overpowering the dish—taste as you go!
- Blend Hot Cheetos finely for an even texture that sticks well to the corn.
Storage & Reheating:
- Store leftover corn mixture in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for 30 seconds before assembling fresh toppings.
- Avoid freezing due to dairy content.
