Mexican Street Corn Cups
Mexican Street Corn Cups
Ingredients
For the Roasted Corn
- 3 cups corn kernels, fresh or frozen, thawed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly and Garnish
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, finely diced
- 1 jalapeño, finely diced, seeds removed for less heat (optional)
- 4 lime wedges, for serving
Instructions
- 1
Preheat a large skillet or cast-iron pan over medium-high heat. Add the olive oil. Once hot, add the corn kernels, salt, and black pepper.
⏱️ 2 min
- 2
Cook the corn, stirring occasionally, until it starts to char and turn golden brown, about 8-10 minutes. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 3
While the corn is cooking, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth and well combined.
⏱️ 5 min
- 4
Once the corn has cooled slightly, transfer it to a large mixing bowl. Add the creamy dressing, crumbled cotija cheese, chopped cilantro, diced red onion, and diced jalapeño (if using).
⏱️ 5 min
- 5
Stir gently until all ingredients are evenly coated and combined.
⏱️ 1 min
- 6
Divide the Mexican street corn mixture into individual serving cups or small bowls. Garnish with additional crumbled cotija cheese, a sprinkle of cilantro, and serve immediately with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Cups
Ingredients
For the Roasted Corn
- 3 cups corn kernels, fresh or frozen, thawed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly and Garnish
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, finely diced
- 1 jalapeño, finely diced, seeds removed for less heat (optional)
- 4 lime wedges, for serving
Instructions
- 1
Preheat a large skillet or cast-iron pan over medium-high heat. Add the olive oil. Once hot, add the corn kernels, salt, and black pepper.
⏱️ 2 min - 2
Cook the corn, stirring occasionally, until it starts to char and turn golden brown, about 8-10 minutes. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 3
While the corn is cooking, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth and well combined.
⏱️ 5 min - 4
Once the corn has cooled slightly, transfer it to a large mixing bowl. Add the creamy dressing, crumbled cotija cheese, chopped cilantro, diced red onion, and diced jalapeño (if using).
⏱️ 5 min - 5
Stir gently until all ingredients are evenly coated and combined.
⏱️ 1 min - 6
Divide the Mexican street corn mixture into individual serving cups or small bowls. Garnish with additional crumbled cotija cheese, a sprinkle of cilantro, and serve immediately with lime wedges on the side.
⏱️ 2 min