Creamy Mexican Street Corn Cup (Print Version)
Sweet corn tossed with creamy, tangy, and spicy flavors for a festive Mexican-inspired treat.
# Ingredients:
→ Base
01 -
3 cups corn kernels, fresh, grilled, or thawed from frozen
→ Sauce
02 -
3 tablespoons unsalted butter
03 -
3 tablespoons mayonnaise
04 -
1/2 cup Mexican crema or sour cream
05 -
1 clove garlic, minced (optional)
06 -
1 small jalapeño, finely chopped (optional)
07 -
2 teaspoons freshly squeezed lime juice
08 -
1 teaspoon chili powder
09 -
1/4 teaspoon salt, or to taste
→ Garnish
10 -
1/2 cup Cotija cheese, crumbled
11 -
1/4 cup fresh cilantro, chopped
12 -
Lime wedges, for serving
13 -
Chili powder, for dusting
# Steps:
01 -
Warm the butter in a large skillet over medium heat, ensuring it does not brown.
02 -
Add the corn kernels to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until lightly charred.
03 -
In a mixing bowl, combine mayonnaise, Mexican crema or sour cream, optional garlic, optional jalapeño, lime juice, chili powder, and salt. Stir until smooth.
04 -
Transfer the warm, charred corn to the bowl with the creamy mixture. Toss thoroughly until the corn is evenly coated.
05 -
Divide the coated corn into individual cups or bowls.
06 -
Top each serving with crumbled Cotija cheese, additional chili powder, chopped cilantro, and lime wedges on the side.
# Notes:
01 -
For optimal flavor, grill the corn before removing the kernels. Adjust chili powder and jalapeño to preferred heat level.