Creamy Mexican Street Corn Cup (Print version)
Charred corn tossed with lime crema, Cotija, cilantro, and chile for a creamy Mexican street corn cup you can serve warm in minutes.
# Ingredients:
For the corn
01 -
4 cups (600 g) corn kernels, fresh or thawed frozen
02 -
2 tablespoons (28 g) unsalted butter
03 -
1/2 teaspoon kosher salt, plus more to taste
04 -
1/2 teaspoon chili powder
05 -
1/4 teaspoon smoked paprika
06 -
1/4 teaspoon garlic powder
For the creamy topping
07 -
1/4 cup (55 g) mayonnaise
08 -
1/4 cup (60 g) Mexican crema or sour cream
09 -
1 tablespoon fresh lime juice, plus wedges for serving
10 -
1/2 cup (55 g) crumbled Cotija cheese, divided
11 -
2 tablespoons chopped fresh cilantro
12 -
Hot sauce, to taste
13 -
Extra chili powder or chile-lime seasoning, for serving
# Instructions:
01 -
Melt the butter in a wide skillet over medium-high heat. Add the corn and cook for 6-8 minutes, stirring only occasionally, until tender with browned spots.
02 -
Stir in the salt, chili powder, smoked paprika, and garlic powder. Cook for 30 seconds, just until fragrant.
03 -
In a medium bowl, stir together the mayonnaise, crema, lime juice, and 1/4 cup of Cotija until smooth.
04 -
Add the hot seasoned corn to the bowl and fold until every kernel is coated. Taste and adjust with more lime juice or salt if needed.
05 -
Spoon the corn into 4 serving cups. Top with the remaining Cotija, cilantro, hot sauce, and a light dusting of chili powder or chile-lime seasoning.
06 -
Serve warm with lime wedges on the side.
# Good to know:
01 -
Best served warm right after mixing.
02 -
Use frozen corn when fresh corn is out of season, but thaw and dry it first.
03 -
For party cups, use 6-ounce cups and set out extra toppings.