Creamy Mexican Street Corn Cup
Creamy Mexican Street Corn Cup is a skillet cooked corn dish tossed in a tangy crema dressing, finished with cotija cheese, chili powder, and fresh lime, served warm in individual cups for easy sharing.
Ingredients
For the corn base
- 4 cups corn kernels fresh grilled or thawed frozen
- 3 tablespoons butter
For the creamy dressing
- 3 tablespoons mayonnaise
- ½ cup Mexican crema or sour cream
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt to taste
Optional add ins and toppings
- 1 clove garlic minced
- 1 small jalapeño finely chopped
- ½ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
Instructions
- Melt butter in a large skillet over medium heat, keeping it golden without browning.
- Add corn in an even layer and cook, stirring occasionally, until golden with light charred spots.
- In a bowl, mix mayonnaise, crema or sour cream, lime juice, chili powder, salt, and optional garlic or jalapeño until smooth.
- Add the hot corn to the creamy mixture and toss until evenly coated.
- Spoon the corn into small serving cups, pressing gently to fill.
- Garnish with cotija cheese, extra chili powder, cilantro, and serve with lime wedges.