Last updated on November 19th, 2020 at 02:56 pm
Street Corn Salad Wonton Cups are are light, crispy cups filled with my version of traditional Mexican Elotes!
Roasted corn combined with jalapeno, red onions, sour cream, Cotija cheese, and some chili powder for spice. Served in an edible cup makes a delicious party appetizer or side dish.
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious & easy recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
I have been hearing about it for years and never had the chance to have authentic street corn until recently.
What is Elotes?
Street corn is a popular food sold in Mexico but depending on the region the name and serving method can be different.
Elote is corn on the cob that is grilled or boiled, in the husk. It is eaten much like we eat corn on the cob but with come condiments added to it.
Where we normally just add some butter and salt to our corn, in Mexico, they add mayonnaise or sour cream, salt, chili powder, butter, lime juice, and cheese!
Doesn’t that sound yummy?
What’s the difference between Elotes and Esquites?
There are a few names that people use for street corn and it gets a little confusing to me as to which one is which.
The other way to eat street corn, usually in the southern areas of Mexico and the urban sections is called esquites. This is where they serve the hot corn in a cup.
How do you eat Esquites?
Usually the corn is just stripped off, added with the other delicious ingredients, spooned into a cup, and served with a spoon.
I went one step further and made the cup edible too!
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Elote Recipe Cup Ingredients
- Mexican street corn
- wonton wrappers
- oil/non-stick spray
I could eat elote day long! Makes me want to take a big bowl to the movies and eat it instead of the movie popcorn.
Wonton wrappers are a great thing to have in your fridge or freezer.
Just like puff pastry, these are an entertaining staple! You can put just about anything in a wonton wrapper and either steam, pan sear, or fry them for a great appetizer or dessert.
How to make Mexican corn in a cup
STEP ONE: Preheat oven to 350F. Spray a muffin tin with non-stick spray and place a wonton wrapper in each cavity.
STEP TWO: Press down gently to make into a cup shape. Spray the inside with non-stick spray.
STEP THREE: Bake at 350F for 6 minutes. Watch carefully! They go from raw to burnt in a flash if you are not watching.
STEP FOUR: When finished, remove from oven and cool a few minutes. Remove the wonton cups the pan and place on a cooling rack to cool completely.
When ready to serve, assemble the cups by scooping the salad into the cups. Garnish with a sprinkle of Cotija cheese, some chopped cilantro, and a lime wedge.
How do you use Cotija cheese?
Cojita cheese is the Mexican version of Parmesan cheese. The Cojita cheese adds a nice texture to the street corn salad.
Also, a salty flavor that goes well with the bell pepper and jalapeno.
Take Two Tapas Tips
- You can stop after all the cups are baked and store in an air tight container for up to 3 days.
- Make the esquites up to 3 days before serving. The longer it sits the more intense the flavors.
- A great seasoning to add to the top is Tajin Clasico Seasoning.
- Keep the two separate and serve them buffet style to keep the cups from getting soggy.
Not that it is just for Cinco de Mayo, these Mexican Street Corn Salad cups are fun for Easter, Mother’s Day, or my birthday.
Hint, Hint for anyone who is reading…
Other things to make with wonton wrappers
Mexican Street Corn in a Cup Recipe
For the Wonton Cups
- Non-stick spray
- 48 wonton wrappers (1 package)
Make the Wonton Cups
- Preheat oven to 350F.
- Spray a muffin tin with non-stick spray and place a wonton wrapper in each cavity.
- Press down gently to make into a cup shape.
- Spray the inside with non-stick spray.
- Bake at 350F for 6 minutes. Watch carefully! They go from raw to burnt in a flash if you are not watching.
- When finished, remove from oven and cool a few minutes.
- Remove the wonton cups the pan and place on a cooling rack to cool completely.
- You can stop after all the cups are finished and store in an air-tight container for up to 3 days.
Serve the Street Corn Salad Cups
- To serve, scoop salad into the wonton cups.
- Garnish with more cilantro or sliced green onion and a little lime zest.
- Enjoy with friends and a margarita!
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 60mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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