Creamy Mexican Street Corn Cup Recipe

Introduction

Creamy Mexican Street Corn Cup is a delightful twist on the classic elote, served in convenient individual portions. This dish features charred corn kernels blended with a creamy, tangy sauce, topped with salty Cotija cheese and fresh cilantro for a burst of flavor in every bite.

Ingredients

• Corn kernels (fresh, grilled, or thawed frozen)
• 3 tablespoons butter
• 3 tablespoons mayonnaise
• 1/2 cup Mexican crema or sour cream
• Crumbled Cotija cheese
• Minced garlic (optional)
• Finely chopped jalapeño (optional)
• Freshly squeezed lime juice
• 1 teaspoon chili powder
• Salt, to taste
• Chopped fresh cilantro

Instructions

1. Step 1: Melt the butter in a skillet over medium heat, being careful not to let it brown.
2. Step 2: Add the corn kernels to the skillet and sauté for 5 to 7 minutes until they develop a light char.
3. Step 3: In a large bowl, combine the mayonnaise, Mexican crema (or sour cream), minced garlic and jalapeño if using, lime juice, chili powder, and a pinch of salt. Mix well.
4. Step 4: Add the warm, charred corn to the creamy mixture and toss until the corn is fully coated.
5. Step 5: Spoon the corn mixture into individual serving cups for a festive presentation.
6. Step 6: Garnish each cup with crumbled Cotija cheese, an extra sprinkle of chili powder, and chopped cilantro. Serve alongside lime wedges for squeezing.

Tips & Variations

• Use fresh grilled corn for the best smoky flavor, or thaw frozen corn and briefly sauté if fresh isn’t available.
• Adjust the chili powder and jalapeño to control the level of heat to your preference.
• Swap Cotija cheese for feta or Parmesan if you can’t find it—it adds a similar salty tang.
• For a dairy-free version, substitute mayonnaise with avocado and skip the crema or use a plant-based sour cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving, adding a little lime juice to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the creamy mixture and sauté the corn in advance. Combine them just before serving to keep the corn from becoming too soft.

What if I don’t have Mexican crema?

Sour cream is a perfect substitute for Mexican crema and will still provide a rich, tangy flavor to the dish.

Creamy Mexican Street Corn Cup Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This Creamy Mexican Street Corn Cup recipe offers a delicious and easy way to enjoy the classic flavors of Mexican street corn in a convenient, individual serving. Sweet corn kernels are sautéed in butter to achieve a light char, then tossed in a rich, creamy mixture of mayonnaise, Mexican crema, lime juice, and spices. Topped with crumbly Cotija cheese and fresh cilantro, these cups make a perfect festive appetizer or side dish bursting with tangy, smoky, and savory notes.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups corn kernels (fresh, grilled, or thawed frozen)
• 3 tablespoons butter
• 3 tablespoons mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1 teaspoon chili powder
• 1 teaspoon lime juice, freshly squeezed
• Salt, to taste

Optional Ingredients

• 1 clove garlic, minced (optional)
• 1 small jalapeño, finely chopped (optional)
• 1/4 cup Cotija cheese, crumbled
• 2 tablespoons fresh cilantro, chopped

For Garnish

• Extra chili powder
• Lime wedges

Instructions

1. Heat the Butter: Melt 3 tablespoons of butter in a skillet over medium heat. Ensure the butter is melted without browning to keep a clean flavor base.
2. Sauté the Corn: Add the corn kernels to the warm skillet and cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly charred and tender, giving it that smoky street corn essence.
3. Prepare the Creamy Mixture: In a large bowl, combine the mayonnaise, Mexican crema or sour cream, minced garlic if using, finely chopped jalapeño if using, freshly squeezed lime juice, chili powder, and a pinch of salt. Mix well to create a smooth, flavorful sauce.
4. Combine Corn and Mixture: Transfer the warm, charred corn into the bowl with the creamy mixture. Toss thoroughly to coat all the kernels evenly with the sauce.
5. Serve in Cups: Spoon the creamy corn mixture into individual serving cups for a convenient and festive presentation.
6. Garnish and Enjoy: Sprinkle crumbled Cotija cheese, an extra dusting of chili powder, and chopped fresh cilantro over each cup. Serve with lime wedges on the side for an added zing.

Notes

• You can use fresh, grilled, or thawed frozen corn kernels depending on availability.
• Adjust chili powder and jalapeño quantity to taste for preferred spice level.
• Mexican crema can be substituted with sour cream if unavailable.
• This dish is best served immediately to enjoy the warm, creamy texture.
• To make it vegetarian, ensure the cheese used is vegetarian-friendly.

Keywords: Mexican street corn, elote, creamy corn cups, appetizer, Mexican cuisine, Cotija cheese, chili powder, lime, vegetarian appetizer