Creamy Mexican Street Corn Cups

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4–6

 Ingredients:

• 4 cups corn (fresh, canned, or frozen)
• 2 tbsp butter
• ½ cup mayonnaise
• ½ cup sour cream (or Mexican crema if you have it)
• 1 cup crumbled cotija cheese (or feta as a substitute)
• 1–2 cloves garlic, minced
• 1 tbsp lime juice (fresh is best)
• 1 tsp chili powder (or Tajín for extra flavor)
• ½ tsp paprika
• Salt & black pepper to taste
• ¼ cup chopped fresh cilantro (optional)
• Extra cheese & chili powder for topping

 Instructions:

1. Cook the corn
   In a pan over medium heat, melt the butter and add the corn.
   Cook for about 5–7 minutes until warm and slightly charred.
2. Make it creamy
   Lower the heat and stir in mayonnaise, sour cream, garlic, and lime juice.
3. Add flavor
   Mix in chili powder, paprika, salt, and pepper.
4. Cheese it up
   Stir in most of the cotija cheese, saving some for topping.
5. Serve
   Spoon into cups, then top with extra cheese, a sprinkle of chili powder, and cilantro.

 Tips:

• Want it spicier? Add hot sauce or diced jalapeños.
• For smoky flavor, grill the corn instead of pan-cooking.
• Serve warm for the best creamy texture.

This is one of those recipes where people say they’ll just have a bite… then come back three times