These cute elotes cups are perfect for a party, or anytime! I use Greek yogurt to cut down on calories, but not at all on the flavor! The filling is full of roasted fresh corn from the cob and peppers and topped off with a cool, tangy crema. They are a hit with my family and friends, and I know you will love them too!

Elotes have become such a huge trend….there’s elotes dip, elotes tacos, elotes pasta, and more! We love elotes!!! And for good reason…it’s fresh, spicy, creamy, smokey, and that sweet corn…yummmm. There’s always a little stand on the corner near my office that has great Mexican street corn. I would get it every day if I could, but my waistline can’t afford it.

With this version I took all of the flavors of elotes and put them into adorable little tortilla cups. They are so perfect and easy for a summer barbecue….I know because that’s where I tested this recipe out in the first place! And I can’t promise that you won’t need a fork to eat, but you will be 100 percent satisfied!

Skinny Elotes Cups

Ingredients

Mexican Street Corn Filling

12 mini tortillas street tacos; 4.5 inches diameter
2 cups corn 3-4 ears of corn
1/2 cup cotija cheese
1/2 medium red pepper diced
1 jalapeno charred and diced
1/2 tsp cumin powder
1/2 tsp salt
1 tbsp lime juice approximately 1/2 lime
handful of cilantro chopped

Chili-Lime Yogurt Crema

1/2 cup plain greek yogurt
1/4 cup sour cream
1 tsp chili powder
1/2 tsp salt
1/2 tbsp lime juice
zest of 1/2 lime

Instructions

Preheat oven to 375 degrees.
Coat each side of tortilla with oil.
Microwave tortillas in batches for 20 seconds to make the tortillas more pliable.
Then press and fold tortillas into a muffin tin to make cups. Do this carefully because they can get hot!
Bake for 10 minutes or until golden brown.
Turn up the oven to 450 degrees.
Place corn and jalapenos on a baking tray. Coat each ear of corn and peppers with oil and sprinkle with salt and pepper.
Roast corn and peppers for 5-6 minutes then remove the jalapenos once they are charred.
Roast corn for 7-10 minutes more until nicely charred. Flip halfway through.
Once the corn and jalapenos are cool enough to handle cut kernels off with a sharp knife and dice the peppers.
Combine roasted corn and jalapenos in a large bowl with the rest of the ingredients for the filling.
Mix together ingredients for the crema in a bowl and set aside or refrigerate if making ahead of time.
Fill each tortilla cup evenly with corn filling before serving.
Top with crema, and more cotija cheese if desired.