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Homemade Takis Elote Street-Corn Cups recipe photo
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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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
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.