Miso Delicious Street Corn in a Cup Recipe

The day I made this, I realized there is no other way I want to eat street corn anymore. Like, I’m sorry to every elote I’ve ever loved before, but this one has a little secret that makes it taste unfair.

You’ve probably noticed by now I’m obsessed with Asian flavors, so the second I decided “ok, we’re doing street corn,” my brain went, “what if we add miso?” And yeah, that was the right thought.

If you’re here for the story, stay with me. If you’re hungry and dramatic (same), you can jump to the recipe card at the bottom.

Jump to recipe

This miso street corn in a cup is delicious charred corn tossed in a creamy miso and Greek yogurt sauce with lime, spices, and salty/sour cheese. It’s for anyone who loves elote but hates how mayo-heavy it usually is. The result is sweet, smoky, tangy, and super umami. My key tip is to char the corn first, that browning is the flavor.

Why does miso street corn in a cup taste so good?

IDK why you're asking me this but it's because it hits all the best buttons at once, sweet corn, salty cheese, bright lime, and that savory “what is THAT?” depth from miso. Miso brings umami, which is basically the reason you go back for “one more bite” and then suddenly the cup is gone.

Also, charring the corn is not optional in my house. That little browning situation is the whole point.

Can I make street corn in a cup without mayo?

Yes, and I honestly prefer it. I swap mayo for plain Greek yogurt because I want the creaminess without feeling like I just ate a jar of mayo with a side of corn.

It sounds funny until you taste it. Yogurt gives you that tangy “crema” vibe, and with lime and miso, it starts tasting like it was always meant to be this way.

What kind of corn is best for street corn cups?

Aim for the sweetest corn you can get, because sweet corn plus savory miso is the whole relationship.

• If you’re using canned, I swear Del Monte is the sweetest. Not a paid promotion, just my most honest taste buds reporting live.
  

• Frozen corn is the easiest and still slaps (I got this from my husband lol, he says it all the time), especially if you char it in a skillet.
  

• Fresh corn on the cob is amazing if you have the time.

Popular sweet varieties to look for

• Bicolor: Peaches & Cream, Temptation, Providence

• Yellow: Bodacious, Incredible, Jubilee, Honey Select

• White: Silver Queen, Silver King, Whiteout
  

Tips for buying fresh corn

• Check the silk, moist and a little browned usually means fresh

• Feel the kernels, they should be plump and firm

• Look for “TripleSweet” if you see it, those are extra sweet
  

How do I char corn for the best flavor if I don’t have a grill?

Stovetop charring is the easiest. I heat a skillet, toss in the corn, and let it sit long enough to get those brown spots before I start stirring. If I stir too soon, it steams, and then I get mad for no reason.

If you need a tiny bit of fat, use a small splash of olive oil or avocado oil. Then I stir with a wooden spoon and pretend you're doing something very serious lol

What cheese is best for elote cups, cotija or feta?

I used cotija, and I will choose it every time if it’s available. It’s salty, crumbly, and it tastes like “street corn” instantly.

If you can’t find cotija, feta works. It’s a little tangier, so just go easy on your lime at first, taste, then adjust. This recipe is forgiving if you treat it like a conversation and not like a chemistry exam.

How much cream should I add to the corn so it doesn’t taste sour?

Ok, confession. The first time I made this I made a HUGE mistake, I added waaaaaay too much creamy sauce and the corn got sour. I learned the hard way that you don’t need to drown it.

What works for me is:

• Start with about 1 tablespoon of sauce per cup of corn, toss, taste

• Add more slowly until it’s perfect for you

I do it this way because some people want it saucy, some people want it more corn-forward. This is personal, like how some people like extra ketchup and I’m trying not to judge them.

Should I make elote cups without spicy?

Yes. Next question.

Honestly talking, I do it every time because I hate spicy. Like, I’m not being brave for anyone.

My husband loves spicy, so I keep the main mix mild and I add spice to his cup only. That way I’m happy, he’s happy, and nobody is sweating at the dinner table.

My sneaky trick though is cayenne pepper. I know, it sounds like betrayal. But if you use a TINY pinch, I’m talking 0.0001% of the mix lol, it adds this little “something” at the end that isn’t spicy, it just tastes deeper. That’s probably what chefs call depth, and I call “why does this taste expensive.”

Why do lime, cilantro, and smoked paprika are so much here?

Because they each do a job, and I love ingredients that show up with a purpose.

• Limes brighten everything and keep the sauce from tasting flat. I zest first, then squeeze. If you have a microplane, this is where it earns its keep. If not, a grater works.

• Cilantro makes it taste fresh and “street,” not heavy.

• Smoked paprika is the shortcut to that grilled, smoky vibe even if you’re just standing in your kitchen in socks.

And seasoning matters. I go light at first because miso can be salty, then I adjust with salt and freshly cracked black peppercorns.

My “don’t mess it up” tips before you scroll to the recipe

• Char the corn first, don’t skip this.

• Start with less sauce, you can always add more.

• Zest the lime before you juice it, it’s easier and you get more flavor.

• Keep spice out of the main bowl if you’re cooking for mixed heat levels.

• Taste as you go, because miso brands vary and people’s lime tolerance is personal.

Click reasons to actually make this instead of just thinking about it

1) Common mistakes that ruin it

• Stirring the corn too soon (no char, no flavor)

• Adding too much sauce (hello sour corn)

• Salting aggressively before tasting (miso is already salty)

• Dumping all the spice into the main bowl (now half the table is mad)

2) My exact order so it stays balanced

1. Char corn

2. Mix sauce

3. Add lime slowly, taste

4. Toss corn with sauce

5. Add cilantro at the end

6. Cheese on top, not mixed in

3) Troubleshooting table

If this happens	Do this
It tastes sour	Add more corn, add a little more cheese, go lighter on lime next time
It tastes flat	Add a pinch of salt, more zest, a touch more miso
It’s not “street corn-y”	Add more smoky spice like smoked paprika, and don’t skip the char
It’s too spicy	Add more yogurt to that portion, and keep spice as a topping next time

You don’t need everything. This is just the stuff that actually shows up in the post if you want to restock.

• Limes

• Cilantro

• Smoked paprika

• Cayenne pepper

• Salt

• Black peppercorns

• Skillet

• Wooden spoon

• Microplane or grater

• Optional but helpful: Citrus juicer

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If you liked this one, it connects really well with that same “simple ingredients, big flavor” energy, and it’s the kind of post you read when you want dinner to feel easy but still special.

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This is the kind of little recipe that makes me feel like I did something fun without making a mess of my whole day. It’s warm, fast, a little salty, a little bright, and it tastes like you put in more effort than you did, which is honestly my favorite category of cooking.

If you make it, tell me how spicy you went, and if you’re a cotija person or a feta person. I’m nosy in a loving way.

And if you want more cozy recipe posts like this, you can subscribe. I send the good stuff, not noise. Now let's move to this super delicious Miso Street Corn in a Cup Recipe:

Miso Street Corn in a Cup (Miso Elote Cups) Recipe

Index

• Ingredients

• Step by step

• Tips

• FAQ

• Notes and variations

Total time

• Total time: 15 minutes

• Prep time: 5 minutes

• Cook time: 10 minutes
  

Nutrition facts (estimated, per 1 small cup, makes 4)

Calories	Protein	Carbs	Fat	Fiber	Sugar
~140	~8 g	~18 g	~5 g	~2 g	~4 g

Nutrition estimate assumptions (so you know what I’m basing it on): 2 cups corn, 1/2 cup plain Greek yogurt, 1 tbsp miso paste, and about 1.5 oz cotija cheese total. If your yogurt is higher fat or you go heavier on cheese or sauce, it goes up, if you go lighter, it goes down.

Ingredients

Corn

• 2 cups corn (frozen is easiest, canned corn works too, or kernels cut from fresh corn)
  

Miso crema

• 1/2 cup plain Greek yogurt

• 1 to 1½ tbsp miso paste (start with 1 tbsp, go 1½ tbsp if you want more umami)

• Zest of 1 lime

• 1 to 2 tbsp lime juice (start with 1 tbsp, add more if needed)

• 1 tsp chili powder (optional, skip if you hate spicy)

• 1/2 tsp smoked paprika

• 1 pinch salt (go light, miso is salty)

• black peppercorns, freshly cracked

• Optional: 1 light sprinkle Tajín

• Optional: the tiniest pinch of cayenne pepper (my “I hate spicy but I want depth” trick)
  

Toppings

• 1 to 2 oz cotija cheese (or feta cheese if you can’t find cotija)

• 2 to 3 tbsp chopped cilantro

• Extra lime wedges

• Optional: a few drops of hot sauce for the spicy people
  

Step by step

1) Char the corn (this is the flavor)

• Heat a skillet over medium-high.

• Add the corn. If needed, add a tiny splash of olive oil or avocado oil.

• Let it sit to blister before stirring. Then stir occasionally until you see browning, about 5 to 8 minutes.

• Use a wooden spoon to keep it moving once the char starts.

  

2) Make the miso crema

In a bowl, whisk together:

• Greek yogurt

• miso paste

• lime zest and juice

• chili powder (optional)

• smoked paprika

• A pinch of salt and cracked black peppercorns

• Optional: a sprinkle of Tajín

• Optional: a micro pinch of cayenne pepper

Tip: If you have a microplane, zesting the lime is faster and you get more aroma. A grater works too.

3) Toss and finish

• In a bowl add the corn and add half of the miso crema we made and mix, you can keep adding more crema until you're satisfied with the flavor.

• Stir in chopped cilantro.

• Taste and adjust:

  • More lime juice for brightness

  • More miso paste for umami

  • More chili powder for heat (or keep it separate for spicy people)

4) Serve like cups

• Spoon into 4 small cups.

• Top each with:

  • cotija cheese (about 1 tsp per cup)

  • Optional extra smoked paprika or chili powder

  • Optional extra cilantro

  • A lime wedge on the side

  • Optional hot sauce on the spicy cups only

Tips

• Char first, sauce second. The browning is the whole reason it tastes like street corn.

• Start with less sauce. You can add more, but you can’t un-sour a cup that got drowned.

• If you hate spicy like me, keep spice out of the main bowl and only add it to individual cups.

FAQs

Can I use canned corn?

Yes, use canned corn and char it in a skillet so it doesn’t taste “straight from the can.”

Can I make this without spicy? Yes. Skip the chili powder and cayenne pepper in the main bowl, then add spice only to individual cups for those who like spicy.

Cotija vs feta, which is better?

Cotija cheese tastes the most classic. Feta cheese works, it’s just a little tangier.

What if my sauce tastes too sour?

Add more corn, add more cheese, and next time start with less lime juice. Go slow.

Notes and variations

• Mixed heat household trick: Keep the base mild. Add chili powder, Tajín, or hot sauce only on top of individual cups.
  

• Depth without spice: A tiny pinch of cayenne pepper gives that “what is that?” flavor without making it hot, as long as you go microscopic.
  

• Creamier: Add 1 extra spoon of Greek yogurt.
  

• More umami: Add an extra 1/2 tbsp miso paste, but taste first because it can get salty fast.