Creamy Mexican Street Corn Cup Recipe

Introduction

Creamy Mexican Street Corn Cup is a flavorful twist on the classic elote, served in an easy-to-eat cup form. This creamy, tangy, and slightly spicy dish brings the vibrant taste of street corn to your home with charred corn, rich crema, and zesty lime.

Ingredients

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

Instructions

1. Step 1: Melt 3 tablespoons of butter in a skillet over medium heat, making sure it does not brown.
2. Step 2: Add the corn kernels to the skillet and sauté for 5 to 7 minutes until they are lightly charred.
3. Step 3: In a large bowl, combine mayonnaise, Mexican crema, minced garlic (if using), chopped jalapeño (if using), lime juice, chili powder, and a pinch of salt. Mix well to form the creamy mixture.
4. Step 4: Add the warm, charred corn to the bowl and toss until all the kernels are evenly coated with the creamy mixture.
5. Step 5: Spoon the corn mixture into individual serving cups for a fun and easy presentation.
6. Step 6: Garnish each cup with crumbled Cotija cheese, a sprinkle of chili powder, and chopped cilantro. Serve with lime wedges on the side.

Tips & Variations

• For extra smokiness, use grilled corn instead of sautéed corn.
• Add a pinch of smoked paprika to enhance the flavor depth.
• Substitute Cotija cheese with feta if Cotija is unavailable.
• Adjust the amount of jalapeño and chili powder to control the spice level.
• Use Greek yogurt instead of Mexican crema for a lighter version.

Storage

Store any leftover creamy corn mixture in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, so if storing, reheat gently in a skillet before serving to preserve the texture and flavors. Add fresh lime juice after reheating to brighten the taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute butter with a plant-based alternative, use vegan mayonnaise, and replace Cotija cheese with a dairy-free cheese or nutritional yeast for a vegan-friendly version.

Is it necessary to char the corn?

Charring the corn adds a smoky flavor that is traditional for Mexican street corn, but if you prefer, you can simply sauté the corn without charring. The dish will still be delicious and creamy.

Creamy Mexican Street Corn Cup Recipe

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★★★★★

4.4 from 69 reviews

A creamy, flavorful take on Mexican street corn served in convenient individual cups. This dish features lightly charred corn kernels tossed in a rich mixture of mayonnaise, Mexican crema, lime juice, chili powder, and Cotija cheese, garnished with fresh cilantro and lime wedges for a festive and delicious snack or side dish.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

For the Corn

• Corn kernels (fresh, grilled, or thawed frozen), 3 cups
• Butter, 3 tablespoons
• Garlic, minced (optional), 1 teaspoon
• Jalapeño, finely chopped (optional), 1 small
• Salt, to taste

Creamy Mixture

• Mayonnaise, 3 tablespoons
• Mexican crema or sour cream, 1/2 cup
• Lime juice, freshly squeezed, 1 tablespoon
• Chili powder, 1 teaspoon

Toppings and Garnishes

• Cotija cheese, crumbled, 1/3 cup
• Extra chili powder, for garnish
• Fresh cilantro, chopped, 2 tablespoons
• Lime wedges, for serving

Instructions

1. Heat the Butter: Melt 3 tablespoons of butter in a skillet over medium heat, ensuring it does not brown to maintain a smooth flavor base.
2. Sauté the Corn: Add the corn kernels to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the corn has a light char and is heated through.
3. Prepare the Creamy Mixture: In a large bowl, combine mayonnaise, Mexican crema, minced garlic (if using), finely chopped jalapeño (if using), freshly squeezed lime juice, chili powder, and a pinch of salt. Stir the ingredients together until smooth and well blended.
4. Combine Corn and Mixture: Add the warm, lightly charred corn to the bowl with the creamy sauce. Toss thoroughly to coat every kernel and create a uniform mixture.
5. Serve in Cups: Spoon the creamy, charred corn mixture into individual serving cups for an attractive and easy-to-eat presentation.
6. Garnish and Enjoy: Sprinkle crumbled Cotija cheese, extra chili powder, and freshly chopped cilantro on top. Serve each cup with a lime wedge on the side for an added zesty finish.

Notes

• Using fresh or grilled corn adds the best authentic flavor, but frozen corn works well in a pinch.
• For a spicier version, add more jalapeño or chili powder to taste.
• Mexican crema can be substituted with sour cream for a milder tang.
• Serve immediately for the best texture and flavor, as the corn mixture may become watery if left to sit too long.
• Can be made gluten-free by ensuring all ingredients, including chili powder, are certified gluten-free.

Keywords: Mexican street corn, esquites, creamy corn salad, Cotija cheese, lime, chili powder, easy side dish, summer recipe