Creamy Mexican Corn Cup (Printer-Friendly)
Zesty corn with Cotija cheese, lime, and spices in a creamy, handheld serving.
# The Ingredients You'll Need:
→ Corn Mixture
01 -
3 tablespoons unsalted butter
02 -
2 cups corn kernels (fresh, grilled, or thawed frozen)
→ Cream Sauce
03 -
3 tablespoons mayonnaise
04 -
1/2 cup Mexican crema or sour cream
05 -
1 teaspoon freshly squeezed lime juice
06 -
1 teaspoon chili powder
07 -
Pinch of salt, to taste
→ Optional Flavorings
08 -
1 clove garlic, minced (optional)
09 -
1 small jalapeño, finely chopped (optional)
→ Toppings
10 -
1/4 cup crumbled Cotija cheese
11 -
Chopped fresh cilantro, for garnish
12 -
Extra chili powder, for garnish
13 -
Lime wedges, for serving
# Step-by-Step Instructions:
01 -
Heat 3 tablespoons of butter in a skillet over medium heat until melted without browning.
02 -
Add 2 cups of corn kernels to the skillet and cook for 5 to 7 minutes, stirring occasionally, until lightly charred.
03 -
In a large bowl, combine 3 tablespoons mayonnaise, 1/2 cup Mexican crema, minced garlic and finely chopped jalapeño if using, lime juice, chili powder, and salt; mix until smooth.
04 -
Add the warm, sautéed corn to the creamy sauce and toss thoroughly to coat the kernels evenly.
05 -
Spoon the corn mixture into individual serving cups. Top each with crumbled Cotija cheese, a sprinkle of chili powder, and chopped cilantro. Serve with lime wedges on the side.
# Extra Tips:
01 -
Adjust spice levels by altering jalapeño and chili powder quantities. For smoky flavor, grill corn before sautéing. Use fresh lime juice to enhance brightness.