Creamy Mexican Street Corn Cup

There is something about creamy Mexican street corn cups that makes any gathering feel like a celebration. The mixture of smoky corn and tangy crema always takes me back to hot summer days and bustling street vendors. It is easy to make at home and turns ordinary corn into an unforgettable treat.

I made a batch of these for my last family picnic and every cup disappeared before I could set down the tray. The creamy corn and salty cotija made even the pickiest eaters come back for seconds.

Ingredients

• Corn kernels fresh grilled or thawed frozen: Corn brings sweetness and texture. Choose ears with bright green husks if using fresh.
• Butter three tablespoons: Adds richness smooths out the corn and helps char. Use high quality or European style if possible.
• Mayonnaise three tablespoons: Lends creaminess and tang. Full fat tastes best but light also works.
• Mexican crema or sour cream half cup: Provides silky smoothness and classic flavor. Crema is more pourable but sour cream is just as tasty.
• Cotija cheese crumbled: Salty crumbly topping that makes this dish taste authentic. Look for blocks with a strong dairy aroma.
• Garlic minced optional: Gives robust background flavor. Freshly minced works best.
• Jalapeño finely chopped optional: Adds gentle heat and crunch choose glossy firm peppers.
• Lime juice freshly squeezed: Balances the richness and brightens flavors. Always pick limes that feel heavy for their size.
• Chili powder one teaspoon: Brings warm spice and smokiness. Mexican style chili powder or ancho tastes wonderful.
• Salt to taste: Enhances natural corn flavor.
• Fresh cilantro chopped: Adds a burst of herby freshness and color.

Instructions

Prepare the Skillet:

Start by melting three tablespoons of butter in a large skillet set over medium heat. Watch closely so the butter stays golden and does not brown which keeps the corn’s flavor mellow.

Char the Corn:

Add corn kernels to the buttery skillet and let them cook undisturbed for about one minute to encourage caramelization. Stir and continue sautéing for five to seven minutes until the corn becomes golden with patches of char. The charring deepens flavor so do not rush this step.

Mix the Creamy Base:

In the meantime combine mayonnaise Mexican crema or sour cream minced garlic if using jalapeño if using fresh lime juice chili powder and a pinch of salt in a large bowl. Mix thoroughly until you have a smooth dressing. Aim for a balanced taste: tangy slightly spicy and creamy.

Toss Corn with Dressing:

As soon as the corn is nicely golden transfer it while still warm into the bowl with your creamy base. Toss thoroughly so every kernel is evenly coated and glossy. The warmth helps the crema soak into the corn.

Serve in Cups:

Divide the creamy corn mixture among small serving cups for an authentic street food presentation. Press it gently so the cups are generously filled.

Garnish and Finish:

Top each cup with a generous sprinkle of crumbled cotija extra chili powder and chopped fresh cilantro. Serve with lime wedges for squeezing over the top just before eating.

My favorite part about this recipe is the cotija cheese. Its salty punch brings everything together and every time I share these at a party I think of my sister who used to sneak extra cheese on her cup when she thought I was not watching.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. If you make it ahead stir in the cilantro and cotija just before serving for freshest flavor. The corn can be briefly reheated or eaten cold for a delicious snack.

Ingredient Substitutions

You can swap feta cheese for cotija in a pinch it delivers similar salty contrast. If Mexican crema is hard to find try half sour cream and half heavy cream for texture. For vegan guests use vegan mayo and omit the dairy toppings. Grilled corn on the cob adds a smoky boost if you have access.

Serving Suggestions

Pile these cups high for backyard barbecues or serve as a side with tacos enchiladas or burgers. I love setting out little topping bowls so guests can build their own street corn cup just how they like it.

Cultural and Seasonal Variations

Mexican street corn known as esquites is rooted in vibrant street food traditions. Corn is a staple of Mexican cuisine and this recipe gets extra magic from seasonal variations. In summer use sweet fresh corn or toss in diced red bell pepper for color and crunch during autumn.

This recipe brings festive flavors into every bite. Try these creamy street corn cups for your next gathering and watch them disappear quickly.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn can be used if fresh is unavailable. Dry well before sautéing for best results.

→ What can I substitute for Cotija cheese?

If Cotija isn’t available, try feta or Parmesan for similar salty, crumbly texture and taste.

→ Is there a lighter alternative to Mexican crema?

Sour cream works well, or use Greek yogurt for a tangy, lighter twist while retaining creaminess.

→ How spicy is this dish?

Chili powder and jalapeño add mild heat. Adjust quantities or omit jalapeño for less spice.

→ Can this be made ahead?

You can prep components in advance, but mix corn with the creamy sauce shortly before serving for best texture.

→ What’s the best way to serve?

Individual cups make for easy serving at parties. Garnish with Cotija, chili powder, cilantro, and lime wedges.