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This creamy Mexican street corn cup brings the vibrant flavors of a popular Mexican street food snack right into your kitchen. It combines sweet corn with a rich, tangy mixture of Mexican crema and mayonnaise, topped off with crumbly Cotija cheese and a fresh hit of lime and spices for a perfect balance of creamy, zesty, and spicy notes.
I first made this recipe when craving the street flavors I missed after a trip to Mexico City, and now it’s a favorite every summer that everyone in my family requests. Its creamy texture with the unexpected brightness of lime and the salty punch from Cotija cheese is simply addictive.
Ingredients
- Corn kernels: either fresh, grilled, or thawed frozen depending on the season offers natural sweetness and texture
- Butter: adds a silky richness essential for sautéing the corn without overpowering it
- Mayonnaise: contributes creaminess and binds the flavors together
- Mexican crema or sour cream: provides tang and lightness to balance the richness Mexican crema is preferable for authenticity
- Cotija cheese: crumbled for a salty, crumbly topping that finishes the dish perfectly
- Garlic: minced is optional but adds a nice savory depth when included
- Jalapeño: finely chopped for a mild heat that can be adjusted to taste
- Freshly squeezed lime juice: brightens and lifts all the flavors creating a fresh contrast
- Chili powder: adds smoky warmth without overwhelming the corn’s sweetness
- Salt: to taste enhances all flavors naturally
- Fresh cilantro: chopped gives a fresh herbaceous pop that contrasts with the creamy corn
Step-by-Step Instructions
- Melt the Butter:
- Melt 3 tablespoons of butter gently in a skillet over medium heat making sure it does not brown as this keeps the fat light and lets the corn’s flavor shine.
- Sauté the Corn:
- Add the corn kernels to the skillet and cook while stirring occasionally for 5 to 7 minutes until they develop light char marks. This charring brings out a wonderful caramelized flavor very reminiscent of street vendor corn.
- Mix the Creamy Sauce:
- In a large bowl combine 3 tablespoons of mayonnaise with 1/2 cup of Mexican crema. Add minced garlic if using, finely chopped jalapeño for heat, freshly squeezed lime juice, 1 teaspoon of chili powder, and a pinch of salt. Stir until well blended forming a creamy, tangy base.
- Combine Corn and Sauce:
- Add the warm, sautéed corn into the creamy mixture and toss thoroughly so each kernel is coated evenly with the flavorful sauce.
- Assemble and Garnish:
- Scoop the mixture into individual serving cups. Sprinkle generously with crumbled Cotija cheese, more chili powder if desired, and chopped fresh cilantro. Serve with lime wedges on the side for extra zing.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. The mixture may thicken so give it a gentle stir before serving. To reheat, warm gently on the stove or microwave until just heated through but avoid overcooking to keep the corn tender.
Ingredient Substitutions
If Mexican crema is unavailable, full-fat sour cream works as a great substitute though crema provides a slightly thinner and tangier texture. Cotija cheese can be replaced with feta for similar saltiness and crumbly texture. Use mayonnaise alternatives like Greek yogurt for a lighter version. Adjust spice levels by varying jalapeño or chili powder amounts.
Serving Suggestions
Enjoy these corn cups as a festive appetizer at gatherings or paired with grilled meats for a flavorful side. They also work great as a filling snack at barbecues or a casual game day bite. Lime wedges on the side allow everyone to customize their zing.
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Cultural Context
This snack is inspired by elote a traditional Mexican street food popular in many regions across Mexico. Vendors serve elote on a stick coated with creams, cheeses, chile powder, and lime—this cup version offers all those classic elements in bite-sized form perfect for indoors or parties.
Frequently Asked Questions
- → Can I use frozen corn for this dish?
Yes, thawed frozen corn works well and can be sautéed similarly to fresh corn to develop a nice char and flavor.
- → How can I make this less spicy?
Omit the jalapeño and reduce or skip the chili powder to keep the flavors mild and creamy.
- → What can I substitute for Cotija cheese?
Feta cheese is a good substitute offering a similar crumbly texture and salty flavor.
- → Is grilling the corn necessary?
Grilling adds a smoky depth but sautéing provides a tasty charred element, so grilling is optional.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container and consume within 2 days for best freshness.
- → Can I prepare this dish ahead of time?
Yes, prepare the creamy mixture and corn separately, then combine shortly before serving to maintain texture.