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Creamy Mexican Street Corn Cups

A delightful treat inspired by the popular elote, combining sweet corn with creamy elements and zesty spices for a flavorful appetizer or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Corn Mixture
  • 4 cups corn kernels (fresh or frozen) You can substitute fresh corn with frozen if not in season.
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream Can use Greek yogurt for a lighter version.
  • 1/2 cup cotija cheese, crumbled Can substitute with feta cheese.
  • 1 teaspoon chili powder Adjust spice levels to preference.
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • to taste Salt and pepper
  • Lime wedges for serving

Method
 

Cooking
  1. Heat a large skillet over medium-high heat. Add the corn kernels.
  2. Sauté the corn for 5-7 minutes, stirring occasionally, until it develops a light char.
  3. Remove the corn from heat and transfer it to a large mixing bowl.
  4. In the bowl, add the mayonnaise, sour cream, crumbled cotija cheese, chili powder, smoked paprika, garlic powder, and fresh lime juice.
  5. Mix thoroughly to ensure all ingredients are well combined.
  6. Season with salt and pepper to taste, then gently fold in the chopped cilantro.
  7. Spoon the creamy corn mixture into individual serving cups for presentation.
  8. Garnish with extra cotija cheese, a dusting of chili powder, and a sprinkle of cilantro, and serve with lime wedges.
  9. Enjoy immediately for the best flavor and texture!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or serve cold. For more flavor, consider adding diced jalapeños or hot sauce.