Creamy Mexican Street Corn Cups

Ingredients

• 4 cups corn kernels, fresh, frozen, or canned
• 1 tbsp butter
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• Salt, to taste
• 1/2 cup crumbled cotija cheese or feta
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving
• Extra chili powder or Tajín, for topping

Instructions

1. If using frozen corn, thaw it first. If using canned corn, drain it very well.
2. Heat the butter in a large skillet over medium-high heat.
3. Add the corn and cook for about 6–8 minutes, stirring occasionally, until the kernels are hot and lightly charred in spots.
4. Remove the skillet from the heat and allow the corn to cool for 2–3 minutes.
5. In a large mixing bowl, combine the mayonnaise, sour cream or crema, lime juice, chili powder, smoked paprika, garlic powder, black pepper, and a small pinch of salt.
6. Stir until the dressing is smooth and creamy.
7. Add the warm corn to the creamy mixture.
8. Add most of the crumbled cotija cheese and chopped cilantro, reserving a little of each for garnish.
9. Gently stir until all the corn is evenly coated in the creamy dressing.
10. Taste and adjust with additional lime juice, chili powder, or salt if needed.
11. Spoon the creamy street corn mixture into small clear cups.
12. Top each cup with extra cotija cheese, chopped cilantro, and a light sprinkle of chili powder or Tajín.
13. Add a lime wedge to the side of each cup.
14. Serve immediately while slightly warm, or refrigerate and serve chilled.

Tips

For the most authentic flavor, use cotija cheese. Feta is a good substitute if cotija is unavailable.

Char the corn slightly in the skillet. Those browned edges add the roasted flavor associated with Mexican street corn.