Description
Creamy Mexican Street Corn Cup is a delicious and easy-to-make dish that combines charred corn with a creamy topping, perfect for parties or a side dish.
Ingredients
Scale
- 4 cups (600 g) corn kernels, fresh or thawed frozen
- 2 tablespoons (28 g) unsalted butter
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 cup (55 g) mayonnaise
- 1/4 cup (60 g) Mexican crema or sour cream
- 1 tablespoon fresh lime juice, plus wedges for serving
- 1/2 cup (55 g) crumbled Cotija cheese, divided
- 2 tablespoons chopped fresh cilantro
- Hot sauce, to taste
- Extra chili powder or chile-lime seasoning, for serving
Instructions
- Char the corn: Melt the butter in a wide skillet over medium-high heat. Add the corn and cook for 6-8 minutes, stirring only occasionally, until tender with browned spots.
- Toast the seasonings: Stir in the salt, chili powder, smoked paprika, and garlic powder. Cook for 30 seconds, just until fragrant.
- Make the creamy base: In a medium bowl, stir together the mayonnaise, crema, lime juice, and 1/4 cup of Cotija until smooth.
- Mix the corn: Add the hot seasoned corn to the bowl and fold until every kernel is coated. Taste and adjust with more lime juice or salt if needed.
- Fill the cups: Spoon the corn into 4 serving cups. Top with the remaining Cotija, cilantro, hot sauce, and a light dusting of chili powder or chile-lime seasoning.
- Serve: Serve warm with lime wedges on the side.
Notes
- For an extra kick, add more hot sauce according to your taste.
- Mexican crema can be substituted with sour cream for a similar taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg