Mexican Corn Elote Cups

• 8 corn tortillas, halved
• 2 cups fresh corn kernels (from about 4 ears)
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or dairy-free alternative)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Juice of 1 lime
• 1/4 cup crumbled cotija cheese (or feta for dairy-free)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon minced red onion
• 1 jalapeño, seeds removed and minced (optional)
• Salt to taste
• Paprika or chili powder for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Arrange tortilla halves in a greased muffin tin, pressing into cups.
3. 3 In a medium bowl, mix corn, mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice.
4. 4 Spoon corn mixture evenly into tortilla cups.
5. 5 Bake for 15 minutes or until edges are golden.
6. 6 Top with cotija cheese, cilantro, red onion, and jalapeño if using.
7. 7 Garnish with a sprinkle of paprika or chili powder before serving.

Nutrition

Tips

• For a smokier flavor, grill the corn kernels before mixing.
• Ensure tortillas are well-greased to prevent sticking.
• Feel free to adjust the spice level with more or less jalapeño.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5-10 minutes to restore crispiness.

Serving Suggestions

• Serve with a side of fresh guacamole and salsa.
• Perfect appetizer for game day or summer cookouts.

FAQ