Takis Elote Street-Corn Cups
These Takis Elote Street-Corn Cups combine creamy, tangy corn with a spicy Takis crunch for a fun, flavorful snack or party treat!
Servings: 6 servings
Ingredients
- 4 ears corn husked and cleaned
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup cotija cheese crumbled
- 1 tablespoon chili powder
- 1 lime juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups crushed Takis
- 2 tablespoons fresh cilantro chopped, optional
- turkey bacon cooked and crumbled, optional
Instructions
- Start by boiling or grilling the corn until it’s tender and slightly charred for extra flavor. Boil for about 7-10 minutes if not grilling. Let cool slightly.
- Using a sharp knife, carefully cut the kernels off each ear of corn, getting as close to the cob as possible. Place kernels in a large mixing bowl.
- In a separate bowl, combine mayonnaise, sour cream, lime juice, garlic powder, chili powder, and salt. Stir until smooth and well blended.
- Add the creamy sauce to the corn kernels. Toss to coat evenly. Fold in about 3/4 cup of the crumbled cotija cheese, reserving the rest for garnish.
- Place a generous scoop of the creamy corn mixture into individual serving cups. Sprinkle tops with crushed Takis chips and extra cotija cheese for garnish.
- If desired, top with crumbled cooked turkey bacon and chopped cilantro. Serve immediately with lime wedges on the side.
Equipment
- Large Mixing Bowl
- Sharp Knife
- Serving Cups
- Grill or Pot
Notes
- Grilling the corn adds a smoky flavor that enhances the dish.
- Crush Takis chips just before serving to keep them crispy.
- Use fresh lime juice for the best citrus flavor.
- Substitute dairy ingredients with vegan alternatives to make this recipe dairy-free.
- Store leftover corn mixture separately from Takis chips to maintain crunch.