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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.

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

Find it online: https://kitchenbyrita.com/creamy-mexican-street-corn-cup-recipe/