Creamy Mexican Street Corn Cups
Ingredients
4 cups corn kernels (fresh, frozen, or canned and drained)
1 tablespoon butter
1 tablespoon olive oil
1/3 cup mayonnaise
1/3 cup sour cream (or Mexican crema)
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon garlic powderSalt and black pepper, to taste
1/2 cup crumbled cotija cheese (or feta if unavailable)
2 tablespoons chopped fresh cilantroExtra chili powder or hot sauce, for servingLime wedges, for garnish
Instructions
Heat the butter and olive oil in a large skillet over medium-high heat.Add the corn and cook for 8–10 minutes, stirring occasionally, until lightly charred.In a large bowl, whisk together the mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.Add the warm corn to the bowl and toss until evenly coated.Stir in most of the cotija cheese and cilantro, reserving a little for garnish.Spoon the mixture into small serving cups.Top with the remaining cheese, cilantro, a sprinkle of chili powder, and an extra squeeze of lime juice.Serve warm with hot sauce if desired.
Prep & Cook Time
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes