This Mexican Corn In A Cup recipe is a flavorful way to eat fresh sweet corn. It has all of the flavors of elote but is easier to eat!
Every state has some uniquely popular foods at its state fair, from a bucket of chocolate chip cookies at the Minnesota State Fair to Indian Tacos at the New Mexico State Fair. When I found out that the Iowa State Fair has Corn In A Cup, I had to make it along with the other fair foods we made at home!
In This Post
Elote In A Cup Ingredients
- Corn: This recipe calls for four cups of fresh sweet corn, so you’ll need four ears of corn on the cob. You can use canned or frozen corn kernels if it isn’t available.
- Chorizo: Ground chorizo pork sausage is a flavorful meat that pairs well with the flavors in esquites.
- Dressing: The dressing is a simple combination of mayonnaise, sour cream, and chipotle garlic seasoning.
- Toppings: Top the corn in a cup with crumbled cotija cheese, chipotle seasoning, chopped cilantro, and lime juice.
How To Make Corn In A Cup
Step One: Start by browning the ground chorizo pork sausage over medium-high heat. Drain the excess grease and set aside but keep warm.
Step Two: Next comes the fresh grilled sweet corn, which is the star of the recipe! You can find my instructions for how to grill corn on cob here. Allow the corn to cool enough to be able to handle it, and then cut it off of the cob.
Step Three: Put the still-warm corn kernels (reheat in the microwave, if necessary), mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.
Step Four: Now it’s time to assemble the cups. If you use a clear cup, you can see the layers inside. Otherwise, use styrofoam cups which will help keep everything warm.
- Scoop a layer of the corn mixture into the bottom of a cup.
- Top with a layer of cooked, ground chorizo pork sausage.
- Add another layer of the seasoned corn to the top.
- Finally, sprinkle the top with cotija cheese, a pinch of chipotle garlic seasoning, chopped cilantro, and a squeeze of lime juice.
How To Make Corn in a Cup Ahead of Time
You can prepare the ingredients for corn in a cup ahead of time and store them separately (the seasoned corn mixture, cooked chorizo, crumbled cotija cheese, chopped cilantro, and lime wedges) in the refrigerator. Warm the corn mixture and the chorizo prior to assembling the cups.
Storing and Reheating Mexican Corn In A Cup
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Mexican corn in a cup does not freeze well due to the mayonnaise dressing, but you can freeze the corn and the cooked chorizo for later.
- Reheating: You can reheat leftovers in the microwave for about 45-60 seconds.
Yes, you can use canned corn, frozen corn, fresh corn, or leftover boiled corn instead of grilled corn. And if you want to get that “grilled” flavor without a grill, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until the corn starts to brown.
Yes, you could use taco meat instead of chorizo for your corn in a cup. It has a different flavor but would still be delicious!
Corn in a cup is Mexican Street Corn or elote in a cup called rather than on the cob. It’s also called esquites and is sold by street vendors in Mexico. The cup features roasted corn kernels coated with spicy mayo, chorizo pork sausage, cotija cheese, cilantro, and lime juice.
Additional Elote Recipes
- Grilled Mexican Street Corn is topped with mayo, seasonings, and cotija cheese.
- Mexican Street Corn Walking Tacos are perfect for serving at a party!
- These Street Corn Nachos are a fun way to eat elotes!
- Make Mexican Corn Salad and serve it as a side dish or an appetizer with chips.
More Fair Foods
Corn in a Cup is a popular fair food sold by The Corn Stand at the Iowa State Fair. Here are a few more of our favorite fair foods to try.
- This Cheese On A Stick is coated in a cornmeal batter that is fried to golden perfection.
- Deep Fried Pizza has a crispy, buttery crust with all your favorite toppings.
- Crispy fried Chees Curds are our favorite midwest fair food!
- Our Mini Corn Dogs are kid-approved!
- Make these crunchy Churros for a sweet treat!
Corn In A Cup
- 1 lb ground chorizo pork sausage
- 4 cups charred corn kernels
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon chipotle garlic seasoning
- ½ cup crumbled cotija cheese
- ½ teaspoon chipotle garlic seasoning
- ¼ cup chopped cilantro
- 8 lime wedges
- Brown the ground chorizo pork sausage in a skillet over medium-high heat. Drain the excess grease. Set aside yet keep warm.
- Put the warm corn kernels (heat in microwave if necessary), mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.
- Layer the coated corn and cooked chorizo in 8 cups.
- Top with cotija cheese, a dash of chipotle garlic seasoning, chopped cilantro, and a lime wedge. Serve warm.