Creamy Mexican Street Corn Cup
Ingredients
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- 3 tablespoons butter
- 3 tablespoons mayonnaise
- ½ cup Mexican crema (or sour cream)
- ½ cup crumbled Cotija cheese (or feta cheese)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- 1 clove garlic, minced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper, to taste
- Extra Cotija cheese, chili powder, cilantro, and lime wedges for garnish
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until lightly charred and tender.
- Reduce the heat to low. Stir in the garlic and cook for 30 seconds until fragrant.
- In a separate bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, salt, and black pepper.
- Pour the creamy mixture over the warm corn and stir until evenly coated.
- Fold in the crumbled Cotija cheese and chopped cilantro.
- Spoon the creamy corn into serving cups.
- Garnish with extra Cotija cheese, a sprinkle of chili powder, fresh cilantro, and a lime wedge on the side.
🍴 Serving Suggestions
Serve warm as a snack, appetizer, or side dish with grilled chicken, steak, tacos, burgers, or barbecue favorites.
Tips
- Grilled corn gives the best smoky flavor.
- Adjust the chili powder to make it as mild or spicy as you like.
- Add diced jalapeños or a dash of hot sauce for extra heat.
- For the most authentic flavor, use Mexican crema and Cotija cheese if available.