Camp cooking rewards the patient moves—letting the fire settle, heating the pan until it’s truly ready, and trusting smoke to do some of the seasoning for you. Fire-Roasted Elote Corn Cups lean into that rhythm: blister the kernels hard over live flame, then scrape up all those sweet, toasty edges that only a campfire seems to manage.
While the corn is still warm, toss it so the cheese clings, the lime wakes everything up, and the chili brings a steady heat that plays well with the char. A handful of cilantro finishes it with a fresh snap, and the mix stays spoon-friendly with plenty of crispy bits and tangy, salty bite in every scoop.
Serving it in cups keeps things moving around camp—no dripping cob ends, no balancing plates on camp chairs, and no worrying about sandy hands. It’s an easy win for lake days and late-afternoon snacking, and you can prep the add-ins at home so all you’re doing at camp is roasting corn and stirring once.
Fire-Roasted Elote Corn Cups
Equipment
- Cast iron skillet
- Knife
- Spoon
Ingredients
- 2 ears fresh corn kernels sliced off
- 1/2 cup cotija cheese crumbled
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 2 tablespoons cilantro chopped
Instructions
- Heat skillet over hot campfire. Add corn kernels and roast, stirring occasionally, for 8-10 minutes until golden and slightly charred.
- Remove from heat. Stir in mayonnaise, lime juice, chili powder, and half the cotija. Mix well.
- Spoon into small cups or bowls. Top with remaining cotija and cilantro. Serve warm.
- Optional: Add a dash of hot sauce for more kick.