Mexican Street Corn Cups (Print Version)
# Ingredients:
→ For the Corn
01 -
3 cups corn kernels (fresh, grilled, or frozen and thawed)
02 -
3 tbsp butter
→ For the Creamy Sauce
03 -
3 tbsp mayonnaise
04 -
½ cup Mexican crema or sour cream
05 -
2 garlic cloves, minced (optional)
06 -
1 jalapeño, finely chopped (optional)
07 -
2 tbsp fresh lime juice
08 -
1 tsp chili powder
09 -
Salt to taste
→ For Topping
10 -
½ cup crumbled Cotija cheese
11 -
Fresh cilantro, chopped
12 -
Extra chili powder for sprinkling
13 -
Lime wedges for serving
# Instructions:
01 -
Put 3 tablespoons of butter in a skillet and melt it over medium heat. Don't let it turn brown, just melt it until it's liquid and ready to go.
02 -
Add your corn kernels to the skillet with the melted butter. Cook them for 5 to 7 minutes, stirring occasionally, until they get a little charred and golden in spots.
03 -
Grab a large bowl and combine the mayonnaise, Mexican crema, minced garlic if using, chopped jalapeño if using, lime juice, chili powder, and a pinch of salt. Stir everything together until smooth.
04 -
Add your warm, slightly charred corn to the creamy mixture in the bowl. Toss everything together until all the corn is coated with that delicious sauce.
05 -
Spoon the corn mixture into individual serving cups. This makes it easy to eat and looks really nice for serving.
06 -
Sprinkle crumbled Cotija cheese over each cup, add a little extra chili powder if you want, and top with chopped cilantro. Serve with lime wedges on the side so people can squeeze more lime on if they like.
# Notes:
01 -
Fresh corn works best when it's in season, but frozen corn is perfectly fine year-round.
02 -
If you can't find Mexican crema, sour cream is a great substitute.
03 -
Skip the jalapeño for a milder version that's still full of flavor.
04 -
These cups are perfect for parties since they're easy to eat and not messy.
05 -
Make the corn mixture ahead and assemble the cups right before serving.