Healthy Stampede Street Corn Cups recipe

Stampede Street Corn Cup with a denim napkin beside it and 5 more corn cups in the background.

Healthy Stampede Street Corn Cups recipe

A healthy, 20-minute twist on the iconic Calgary Stampede Midway snack! These Stampede Street Corn Cups feature smoky charred corn, a zesty lime crema, and a festive tortilla strip crunch. Served in cute mason jars with bandana ribbons, they are the ultimate portable side dish for your summer BBQ or Canada Day celebration.

Course Side Dish

Cuisine mexican inspired

Keyword elote, healthy, mexican, street corn

Special Diet Vegetarian, weight watchers

Prep Time 3 10

Cook Time 10

Total Time 20

Servings serving

Calories 141kcal

Author Terri Gilson

Equipment

Ingredients

3 cups Frozen Corn Thawed and patted bone-dry.
1 teaspoon Olive Oil for charring.
¼ cup Light or Non-fat Sour Cream Reduced from ⅓ cup to fix the "too saucy" issue.
1 ½ tablespoon Light Mayonnaise.
1 ½ teaspoon Fresh Lime Juice
¾ teaspoon Lime Zest
1 clove Garlic minced
¼ teaspoon Salt
½ teaspoon Chili Powder
2 tablespoon Fresh Cilantro, chopped
2 tbsp light Parmesan Cheese
¼ cup Feta Cheese crumbled.
½ teaspoon Crushed red pepper flakes
¾ cup Tri-color Tortilla Strips

Garnish

6 lime slices
cilantro sprigs optional

US Customary - Metric

Get Recipe Ingredients

Instructions

Tie your bandana ribbons around the jars (if you are using them)
Heat the oil in a large skillet (preferrably cast iron) over medium-high heat. Add the dry corn. Let it sit undisturbed for 2-3 minutes until you see those dark brown charred edges. Stir and cook for 2 more minutes.
1 tsp Olive Oil, 3 cups Frozen Corn
In a small bowl, whisk the sour cream, mayo, lime juice, zest, Parmesan cheese, garlic, salt, and chili powder.
¼ cup Light or Non-fat Sour Cream, 1 ½ tbsp Light Mayonnaise., 1 ½ tsp Fresh Lime Juice, ¾ tsp Lime Zest, 1 clove Garlic, ¼ tsp Salt, ½ tsp Chili Powder, 2 tbsp Fresh Cilantro, chopped, 2 tbsp light Parmesan Cheese
Add the sauce to the warm corn.
Spoon the corn into your 6 small mason jars.
Top with a layer of feta.
¼ cup Feta Cheese
Add some crushed red pepper flakes, if using.
½ tsp Crushed red pepper flakes
Top with a small handful of Tri-color Tortilla Strips.
¾ cup Tri-color Tortilla Strips
Garnish with a ½ slice of lime on the edge of the cup and a sprig of cilantro.
6 lime slices, cilantro sprigs

Notes

Expert Recipe Tips:

The "Lazy" Char: When browning the corn, let it sit undisturbed in the hot skillet for 2-3 minutes. If you stir too often, the corn will steam instead of charring. You want those dark brown "Elote" edges for the best flavor!
The Bandana Hack: For a professional "Western" look, tie a small strip of a red paisley bandana ribbon (sponsored link) around the neck of each mason jar. It's a 10-second styling trick that makes these look like they came from a high-end catering company.
Crunch Control: To keep the tortilla strips from getting soggy, don't add them until the very last second before serving.
Layering for Visuals: If you want the jars to look extra pretty, layer the feta and chopped cilantro on top of the corn rather than mixing it all in. It creates beautiful color bands in the glass.

Storage:

Fridge: Store the corn and sauce mixture in the jars (without the tortilla strips and garnishes) for up to 3 days.
Reheating: These are delicious cold, but if you prefer them warm, just pop the jar in the microwave for 30 seconds (remove the metal lid first!).
Freezing: I do not recommend freezing this dish, as the creamy sauce can change texture when thawed.

WW Points:

This recipe is Weight Watchers friendly @ 2 WW points per jar.

Nutrition