Creamy Mexican Street Corn Cups
These creamy Mexican Street Corn Cups are rich, tangy, buttery, and packed with bold flavor. Inspired by classic Mexican elote, this easy cup version is perfect for parties, BBQs, taco nights, or a quick side dish everyone loves.
Ingredients
- 4 cups corn kernels (fresh, grilled, or frozen & 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
- 1 garlic clove, minced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper to taste
- Extra cotija cheese and lime wedges for garnish
Instructions
- Cook the Corn
Melt the butter in a large skillet over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until slightly charred and golden. - Make the Creamy Sauce
Lower the heat and stir in the mayonnaise, Mexican crema, minced garlic, chili powder, smoked paprika, and lime juice. Mix until the corn is fully coated and creamy. - Add Cheese & Seasoning
Stir in the cotija cheese and chopped cilantro. Season with salt and black pepper to taste. - Serve in Cups
Spoon the warm street corn mixture into small serving cups. Top with extra cotija cheese, more chili powder, cilantro, and a squeeze of fresh lime juice.
Tips
- For extra smoky flavor, grill fresh corn before cutting off the kernels.
- Add diced jalapeños for heat.
- Sprinkle crushed hot chips on top for crunch.
- Serve warm or chilled.
Quick Info
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6 cups
Perfect as a side dish, snack, or party appetizer!