15 mintime
Easydifficulty
4Servings
—Rating
Quick Elote Cups
75% authentic · Mexican
A simplified, faster version of esquites, perfect for a weeknight treat. Uses pre-cooked corn and a quicker dressing, still capturing the essential flavors of Mexican street corn.
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Ingredients
- Corn kernels3 cups (frozen or canned, drained)
- Sour cream1/4 cup
- Lime1/2
- Cotija cheese1/4 cup, crumbled
- Chili powder1 teaspoon
- Cilantro1 tablespoon, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
If using frozen corn, cook according to package directions or microwave until heated through. If using canned, drain well.
- 2
In a bowl, combine the heated corn kernels with sour cream, the juice of half a lime, chili powder, salt, and pepper. Mix well.
- 3
Stir in most of the crumbled cotija cheese and chopped cilantro.
- 4
Divide the mixture into 4 small cups or bowls.
- 5
Garnish with the remaining cotija cheese and cilantro.
