Trolelote - Corn Cup with Crushed Takis
Corn cup with mayo, soured cream, cotija cheese and crushed Takis — viral Mexican street snack.
About this recipe
A deconstructed corn-on-the-cob served in a cup: boiled maize kernels with mayonnaise, soured cream, cotija cheese, chilli powder and crushed Takis as a crunchy topping. The viral street snack of Mexico's Generation Z.
History & Origin
The trolelote is the logical evolution of elote en vaso - one of Mexico's best-selling street snacks - taken to extremes by the TikTok generation and twenty-first-century fair stalls. The name blends 'trolado' (trolled) and 'elote' (corn): a corn snack that puts you in troll mode with its absurd but irresistible combination. Takis - rolled corn crisps with intense chilli - replace the classic Tajín and chilli powder mix, adding a layer of crunch and flavour that turned this snack into a viral phenomenon. It is sold at fairs, concerts and school canteens across the whole Republic.
Estimated cost
£3.50
Total cost
£0.88
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
250
Calories
8g
Protein
36g
Carbohydrates
10g
Fat
5g
Fibre
300mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Boil the corn cobs in salted water for 15 minutes or until tender. Leave to cool slightly, then slice off the kernels with a knife.
- 2
Place the warm corn kernels into plastic cups or bowls (about 150 g per serving).
- 3
Add a generous spoonful of mayonnaise and stir well to coat the kernels.
- 4
Spoon over the soured cream, then add a generous amount of crumbled cotija cheese.
- 5
Dust with chilli powder to taste. Squeeze a lime wedge over each cup.
- 6
Crush a handful of Takis in your hands and scatter generously over the trolelote. The crunch and chilli flavour of the Takis is what sets this street snack apart from the traditional elote en vaso. Serve immediately.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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