Go Back
–+ servings
Fire-roasted corn cups topped with creamy sauce, cheese, and chili powder served in foil cups.
No ratings yet

Fire-Roasted Elote Corn Cups

Inspired by Mexican street corn, these easy fire-roasted corn cups are tossed with creamy cotija, lime, chili, and cilantro. Mess-free and perfect for snacking on the go.
Servings 4 cups
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes

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.

Notes

If using canned corn, drain well before roasting. This snack is great for sharing and keeps hands clean on the move. Use compostable cups for easy cleanup.
Calories: 197kcal
Course: Snack
Cuisine: Mexican
Keyword: campfire, easy cleanup, make ahead, summer camping, vegetarian

Nutrition

Calories: 197kcal | Carbohydrates: 7.4g | Protein: 9.2g | Fat: 14.2g | Saturated Fat: 5.1g | Sodium: 698mg | Fiber: 0.5g | Sugar: 0.2g