Elote en vaso (corn in a cup) is a popular Mexican street food made with corn kernels cooked with onion, serrano pepper, butter, and broth, then served warm in a cup with mayonnaise, cheese, lime juice, and chile piquín.
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It has the same creamy, tangy, slightly spicy flavor as elote (Mexican street corn), but in an easy-to-eat cup.
This Elote en vaso recipeis easy to make and similar to Mexican street corn, with all the flavors of traditional elote served off the cob.
In this version, the corn is sautéed with aromatics to build flavor, then simmered in a light broth until tender.
It's topped with queso panela, fresh lime juice, and chile piquín for a classic Mexican street snack.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Corn kernels (elote): The base of corn in a cup. Fresh corn gives the best flavor and texture, but frozen or canned corn works when fresh corn is not available.
- Butter: Adds richness and helps sauté the onion and corn so they develop flavor.
- Onion: Builds the savory foundation of the dish and adds natural sweetness as it cooks.
- Serrano pepper: Adds gentle heat and balance to the sweetness of the corn. You can substitute jalapeño for a milder flavor. Adjust the amount depending on how spicy your family likes it.
- Water: Helps soften the corn and creates the light broth typical of traditional esquites.
- Salt: Enhances the natural sweetness of the corn and balances the flavors.
- Epazote (optional): Adds an earthy, traditional Mexican flavor that makes esquites taste authentic.
- Mayonnaise: Adds creaminess and helps the toppings cling to the corn.
- Grated cheese (Cotija, queso fresco, or queso panela): Adds salty, savory contrast to the sweet corn.
- Lime juice: Brightens the dish and balances the richness of the butter and mayonnaise.
- Tajin Lime Seasoning: Adds heat and finishes the esquites with a classic street-food flavor.
How to Make Elote en vaso
Note: Full instructions are provided in the recipe card below.
- In a large saucepan over medium-high heat, melt the butter. Add the onion and cook until translucent, about 3 to 5 minutes.
- Add the corn kernels and sauté, stirring constantly, for about 5 minutes. Add the serrano pepper and cook for a few minutes more.
- Add water, stir in the salt, and bring to a boil. Stir in the epazote (if using), cover, and cook over low heat, stirring occasionally, until tender, about 20 to 30 minutes.
- Serve hot in cups or small bowls. Top each serving with mayonnaise, crumbled cheese, chile piquín, and lime juice to taste. Stir gently before eating.
Hint: Let the corn sauté brifly before adding water - this builds flavor in the final broth.
Storage, Make Ahead, & Freezing
Storage: Refrigerate for up to 3 days.
Make Ahead: Prepare the corn mixture and add toppings when serving.
Freezing: Not recommended. Corn in a cup are best fresh.
Camila's Tips & Variations
- Corn tastes bland: Add lime juice and a pinch of salt before serving.
- Corn too firm: Simmer a few minutes longer until tender.
- Broth too thin: Cook uncovered for a few minutes to reduce.
- No epazote: Skip it or add a small pinch of dried oregano.
- Portion size: Plan about 1-2 ears of corn per person.
Frequently Asked Questions
Can I use frozen corn?
Yes. Sauté it directly from frozen without thawing.
Can I make corn in a cup without epazote?
Yes. It will still taste savory.
Why is my corn in a cup dry?
Not enough broth remained. Add a little hot water when reheating.
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Recipe
Elote en vaso
Ingredients
- 4-6 ears corn , kernels cut from cobs
- 3 tablespoons butter
- 1 small onion , chopped
- 1 serrano pepper , chopped (to taste)
- 2-3 sprigs epazote
- 1¾-2 cups water , or as needed to cover the corn
- ½ teaspoon salt (adjust to taste)
- Mayonnaise , to taste
- queso panela, crumbled (or cotija cheese)
- fresh lime juice , to taste
- Tajin Lime Seasoning , to taste
Instructions
- In a large saucepan over medium-high heat, melt the butter. Add the onion and cook until translucent, about 3 to 5 minutes.
- Add the corn kernels and sauté, stirring constantly, for about 5 minutes. Add the serrano pepper and cook for a few minutes more.
- Add water, stir in the salt, and bring to a boil. Stir in the epazote (if using), cover, and cook over low heat, stirring occasionally, until tender, about 20 to 30 minutes.
- Serve hot in cups or small bowls. Top each serving with mayonnaise, crumbled cheese, chile piquín, and lime juice to taste. Stir gently before eating.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
