Elote en vaso is a classic Mexican street food made with sweet corn served in a cup and topped with crema, mayo, cheese, lime, and chili. It’s easy, messy, and full of flavor!
This is the kind of snack you’ll find at street stands all over Mexico, often called esquites or chaskas depending on the region.
It’s usually served warm and made to order, so every cup is a little different depending on how spicy, creamy, or cheesy you like it. This homemade version keeps things simple and close to the street-food flavor, so you can enjoy it anytime without needing anything complicated.
Did you know?
“En vaso” means in a cup in Spanish, and in Mexico many street snacks are served this way, like elote en vaso, fruit cups, or even tacos in a cup.
Ingredients
- Corn kernels (fresh, canned, or frozen)
- Mexican crema or sour cream
- Mayonnaise
- Cotija cheese or queso fresco (or feta as a substitute)
- Lime juice
- Chili powder and hot sauce
- To boil the corn you’ll need onion, cilantro, butter, and salt.
How To Make Elote en Vaso
Remove the husks and silk from the corn on the cob. Wash each ear under cold water and pat dry them with a kitchen towel.
Take the corn cob in one hand firmly but gently. Using a sharp knife, position the blade at the top of the cob, then carefully slice downward, removing the kernels.
Pour about 6-7 cups of water into a large saucepan or pot. Add onion, cilantro, butter, and salt. Bring to a boil and add the cork kernels.
Turn the heat to medium and cook for 10 minutes or until tender and nicely flavored.
Tip: This combination of aromatics will give the corn a delicious and hearty flavor. So don’t skip it!
Remove the pan from heat and allow everything to reach room temperature.
Assemble
To assemble your Mexican corn in cups, first fill about half of each cup with the cooked corn and some cooking water. Next, make a layer of cream, queso fresco, and hot sauce.
Add more kernels (but without cooking water) filling the cup almost to the top, then top with more crema, cheese, and a sprinkle of chili powder.
Finish with a good squeeze of lime and more sauce if desired. Stir to combine the ingredients and ¡Buen Provecho!
My Tips & Notes
- Frozen corn works perfectly when fresh corn isn’t available and makes this elote en vaso recipe much quicker to prepare.
- The flavor really comes from the seasoning: mayo, crema, cheese, lime, and chili (or Tajín) are the classic base, but you can easily adjust everything to your taste. A little melted butter also adds extra richness.
- You can flavor the corn while cooking with simple aromatics like onion, epazote, garlic, oregano, bay leaf, or black pepper.
- Mix everything well before eating so the creamy, cheesy, and spicy flavors come together in every bite.
How To Serve Mexican Corn in a Cup
You can serve Mexican corn in a cup as a fun snack for parties, and it’s especially great for gatherings like a Cinco de Mayo potluck since it’s easy to eat while standing.
It works well hot, warm, or at room temperature, and you can even set up a simple topping station so everyone can build their own cup.
It’s also a great side dish for grilled meats like a carne asada platter or chicken, or served as an easy appetizer with chips.
Store & Reheat
The cooked corn mixture can last up to 3-4 days stored in the fridge in an airtight container. Just make sure to allow the mixture to cool down and then store.
For reheating, transfer the corn along with the cooking water to a saucepan or pot and reheat on the stove stirring constantly until warm again.
Assembled cups can be stored for 1-2 days. Cover them with cling film and place them in the refrigerator. When ready to enjoy remove from the fridge to allow the corn to reach room temperature and enjoy.
Let’s clear a few things up
What chile is used for elote en vaso?
The chile for elote en vaso can vary from regional or personal preferences. Most street vendors will have a selection of various types of chili powder and salsas like tajin, chile de árbol powder, chile chipotle, chili oil, chamoy, etc. This way the customer can add the type they prefer and as much as they want.
What is elote in a cup made of?
Elote in a cup is made of boiled or grilled corn kernels layered in a cup with cream, mayonnaise, cheese, chili powder, and hot sauce.
Elote en vaso vs esquites
They are essentially the same dish. In Mexico City it’s usually called esquites, while in many other regions of Mexico it’s known as elote en vaso. Both refer to corn served in a cup with toppings like mayo, cheese, lime, and chili.
More Mexican Snacks
Did this corn in a cup satisfy your cravings or leave you wanting more?Please rate the recipe and leave your comments below.
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Elote en Vaso (esquites)
Equipment
- 6 cups (7-8 ounces size each)
Ingredients
- 6 ears of corn
- ½ small onion
- 1 bunch cilantro
- 3 Tablespoons butter
- 1 ½ teaspoons salt
For serving
- 1 cup Mexican crema (or sour cream)
- 1 cup queso fresco (read notes)
- chili powder (as needed)
- hot sauce (as needed)
- 3-4 limes (cut into wedges)
Instructions
- Remove the husks and silk from the corn on the cob. Wash each ear under cold water and pat dry it with a kitchen towel.
- Add about 6-7 cups of water in a large saucepan or pot.
- Add onion, cilantro, butter, and salt. Bring to a boil and then add the corn kernels.
- Turn the heat to medium and cook for 8-10 minutes or until corn is tender and nicely flavored.
- Remove the pan from the stove and allow the mixture to reach room temperature.
Assemble the cups
- Add corn kernels and a little bit of the cooking water to fill about half of the cup.
- Make a layer of cream, cheese, and hot sauce.
- Add more kernels (but without cooking water) filling the cup almost to the top, and top with more crema, cheese, and a sprinkle of chili powder.
- Repeat until you make all 6 cups and serve with a spoon and a lime wedge on top.
Notes
- Mix everything really well before eating so every bite is creamy, cheesy, and a little spicy.
- The flavor is all about balance: mayo, crema, cheese, lime, and chili (or Tajín) can be adjusted depending on how you like it.
- Frozen corn works just as well as fresh and makes this elote en vaso much faster to prepare.
- You can add extra depth while cooking the corn with simple aromatics like onion, garlic, oregano, epazote, or bay leaf. A little butter also makes it richer.
My kids loved your elote en vaso recipe! It is our favorite Mexican street food ever. We made our own with your recipe and it was sweet, spicy, and tangy. Absolutely delicious!
Elote en vaso was a delightful discovery! Creamy, tangy, and packed with flavor. The convenience of enjoying Mexican street corn in a cup made it even better. A mouthwatering treat that brings back fond memories of strolling through vibrant food markets. Can’t wait to have it again!
This was a delightful treat! Creamy, tangy, and full of flavor. Loved the convenient cup format for enjoying this traditional Mexican street corn. A must-try!
SO DELICIOUS! Since I had some corn on the cob at home, I decided to try this recipe and I am SO glad I did! Cooking the corn with aromatics is key. I added extra herbs (some chives and fresh basil) and oh my…
Served also to the kids with a bit melted butter (as your recommendation) and they loved it and asked seconds, definitely a must-try recipe.
Elote en vaso is a fiesta in a cup! I made some last night, just for fun! It is really easy to prepare and a crowd-pleaser, this recipe is a must-try for all corn lovers!