Elote en Vaso (Corn in a Cup)
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Updated Jul 28, 2025, Published Aug 16, 2022
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Do you love the flavor of Mexican street corn but hate having to floss when you’re done eating? Then this elote en vaso recipe is about to change your life. Also known as esquites or Mexican corn in a cup, this easy and authentic dish has all the flavor of grilled traditional elotes, but without the cob! Made with just 7 ingredients in less than 10 minutes, it’s the ultimate corn cup snack.
What Are Esquites?
Perhaps Mexico’s finest street dish, esquites are warm, juicy corn kernels drenched in butter and lime juice, then topped with crumbly cotija cheese, crema Mexicana or mayonaise, chili powder, and a drizzle of hot sauce. Typically served in Styrofoam or plastic cups (hence the name elote en vaso, or “corn in a cup”), this comforting classic is sold all over Mexico—from bustling plazas and street corners to festivals and family gatherings.
In border cities like my hometown of El Paso, you can find street corn in a cup at bazaars, parks, and local mercados. It’s a nostalgic bite of home for me!
Why You’ll Love This Recipe
- Quick & easy: Just 7 ingredients and ready in under 10 minutes.
- Customizable: Adjust lime juice, crema, cheese, and spice to your taste.
- Mess-free: All the fun of street corn—without the kernels stuck in your teeth.
- Year-round friendly: Use fresh or frozen corn to enjoy it anytime.
- Totally crave-worthy: Creamy, tangy, spicy, and sweet in every spoonful.
Whether you call it elotes en vaso, esquites, or corn in a cup, one thing’s for sure—this dish is irresistible.
Ingredients & Substitutions
You don’t need much to make this elote en vaso recipe:
- Corn – Fresh off the cob is best in summer, but frozen kernels work great all year.
- Butter – Salted butter adds richness, but unsalted or dairy-free is fine too.
- Limes – Always go fresh! Roll them first to get the most juice.
- Crema Mexicana – Or use sour cream, or mayo for a classic Mexican street corn salad vibe.
- Cotija cheese – Swap in queso fresco or even Parmesan if needed.
- Chili Powder or Tajín – For that signature flavor and zing.
- Valentina Hot Sauce – Optional but delicious. Add heat and a splash of acid.
- Salt – Use sparingly—cotija brings plenty.
Complete measurements and instructions can be found in the printable recipe card below.
How To Make Elote in a Cup
This simple recipe for esquites mexicanos comes together in a flash. Here’s how it’s done:
Step 1: Prep Corn. Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
Step 2: Cook Corn. Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.
Step 3: Assemble. Add 3/4 cup of cooked corn to a glass, add butter, and stir to melt the butter. Mix in lime juice and crema. Sprinkle with a good, heavy coating of chili powder and salt to taste, though you should taste first as the cheese adds plenty of salt. Mix well.
Step 4: Garnish & Serve. Top with crumbled cheese. If you like spicy food, then add a few drops of some hot sauce for that extra bit of oomph. Serve with a spoon and lime wedges.
Watch my video below to see how simple this recipe can be made at home.
Optional Variations
This elote en vaso recipe is endlessly adaptable. Here are a few twists to try:
- Add chopped cilantro for freshness.
- Swap in mayo if you prefer a richer flavor.
- Serve it cold like a Mexican corn salad.
- Spoon it over Mexican grilling recipes!
Elote en Vaso Tips & Tricks
These elote en vaso tips will help you whip up the easiest (and tastiest) street corn in a cup ever—whether you’re serving a crowd or just craving a quick snack.
- Use a bundt or tube pan for fresh corn. Place the cob on the center tube, then slice kernels off with a sharp knife. The pan catches all the kernels—no mess!
- Opt for frozen corn to cut prep time. It’s sweet, tender, and available year-round.
- Serve it buffet-style for parties. Instead of prepping individual cups, make a large batch in a serving bowl and call it an esquites salad! Set out toppings like cotija, crema, lime wedges, and hot sauce so guests can customize their own corn cup snack.
Frequently Asked Questions
Great question! Elote is grilled or boiled corn served on the cob, slathered in mayo or crema, cheese, lime, and chili powder. Esquites, on the other hand, are the off-the-cob version, served in a cup with all the same delicious toppings. Think of it as Mexican street corn salad in a spoonable form.
Totally up to you! I love serving elote en vaso warm right after cooking, but it’s just as tasty chilled—especially on a hot day. Warm or cold, this Mexican corn in a cup always hits the spot.
Absolutely! To make vegan elote en vaso, just swap in your favorite plant-based butter, vegan crema (or cashew cream), and a crumbly dairy-free cheese like Follow Your Heart feta. Still creamy, tangy, and totally satisfying.
Yes, and I recommend it when fresh corn isn’t in season. Frozen corn is picked at peak ripeness, making it a sweet and easy shortcut for this elote in a cup recipe.
Definitely! This corn cup snack is party-perfect. For a crowd, skip individual cups and serve it in a big bowl as an esquites salad. Set out all the toppings buffet-style and let everyone build their own.
More Recipes for Corn Lovers
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Elote en Vaso (a.k.a. Esquites)
Ingredients
- 10 ears of corn, shucked and cut from the cob
- 2 tablespoons butter, per serving
- 1/4 cup lime juice, per serving
- 1/4 cup crema mexicana, per serving
- 2 tablespoons crumbly salty white cheese
- chili powder
- Valentina hot sauce
- lime wedges for garnish
- salt to taste
Instructions
- Husk the corn, remove the silks, and slice the kernels from the cobs with a sharp knife.
- Place the corn in a saucepan with enough salted water to cover. Bring to a boil; let boil for two to three minutes, then drain. Turn off the heat, and return corn to saucepan.
- Add 3/4 cup of corn in a glass, add butter, and stir to melt the butter. Mix in lime juice and crema.
- Sprinkle with a good heavy coating of chili powder and salt if desired, though the cheese adds plenty of salt. Mix well.
- Top with crumbled cheese.
- If you like spicy then add a few drops of some hot sauce for that extra kick of heat.
- Serve with a spoon and lime wedges.
Video
Notes
- Frozen corn can be used instead of fresh to save time—no need to thaw before boiling.
- Cotija cheese is traditional, but queso fresco or even Parmesan work in a pinch.
- Crema Mexicana can be swapped with sour cream or mayonnaise, depending on preference.
- For a vegan version, use plant-based butter, vegan crema or sour cream, and dairy-free crumbly cheese.
- To serve a crowd, make a large batch and present it as a Mexican corn salad in a bowl with toppings on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
So tasty and so simple! I’m not sure the butter is necessary when adding crema (I used crème fraiche).
Just made this the other day. Having moved to Spain we miss our favorite Mexican treats. So we made our own elote and vaso. Turned out great.
As a college student, I’m always craving this but not many places in Austin have bomb ones. So glad I found this recipe; tastes just like the ones in Houston! Now I can satisfy my cravings more often!
Maybe a dumb question, but is this served hot or cold?
Serve warm so the butter melts in the steaming kernals of corn. My mouth is watering just thinking about it 🙂