Creamy Mexican Street Corn Cup

This creamy Mexican street corn in a cup has become a go-to comfort snack in my kitchen. Every bite takes me back to those bustling markets and late summer barbecues when sweet, juicy corn is at its best. If you want a quick side with loads of flavor or a fun dish to share at gatherings, this is it. The touch of tang, a little spice, and all that richness hit the spot every time.

I first made this for a family movie night and it became such a hit my niece requests it every time she visits. There is just something joyful about handing everyone their own cup of creamy, zesty corn.

Ingredients

• Corn kernels: Fresh or frozen and thawed corn creates the sweetest base Toasting brings out its natural sugars
• Butter: Adds a rich sautéed note Use real butter for best flavor
• Mayonnaise: Delivers the creamy backbone Go for full-fat or a trusted light version
• Mexican crema: Brings tang and silkiness Sour cream works well if crema is unavailable
• Cotija cheese: Salty and crumbly this is classic for esquites Choose a firm wedge for grating or seek out a good feta in a pinch
• Garlic: Optional but deepens the dish Fresh is best for piquant aroma
• Jalapeño: Chopped finely for heat Use firm bright peppers for spice and crunch
• Lime juice: Freshly squeezed lifts and balances the flavors Go for smooth-skinned juicy limes
• Chili powder: Lends smoky complexity Look for a chili powder with a rich brick color
• Salt: Just enough to make all the flavors pop
• Fresh cilantro: Adds a clean herby finish Select bright green bunches with tender stems

Step-by-Step Instructions

Heat the Butter:

Melt three tablespoons of butter in a skillet over medium heat. Swirl the pan until the butter is melted and you catch a soft nutty aroma without it browning. This base enhances the whole dish with its savory depth.

Sauté the Corn:

Add corn kernels to the melted butter. Spread them into a single layer and cook for about five to seven minutes, stirring occasionally, until they are lightly browned and you see some char. The caramelization creates sweetness and a roasted note that is worth every minute.

Prepare the Creamy Mixture:

In a large bowl mix mayonnaise with Mexican crema. Add freshly minced garlic if using, chopped jalapeño to taste, a good squeeze of lime juice, chili powder, and a pinch of salt. Stir well until you have a creamy tangy sauce filled with flecks of spice. Taste and add more lime or salt as needed.

Combine Corn and Mixture:

When the corn is still warm but not piping hot spoon it into the bowl with the creamy mixture. Fold gently but thoroughly so every kernel gets coated. The heat from the corn helps all the flavors come together into a rich silky consistency.

Serve in Cups:

Divide the creamy corn among serving cups or small bowls. This makes it easy to serve and creates the authentic street snack presentation that feels festive and special.

Garnish and Enjoy:

Sprinkle the tops with plenty of crumbled Cotija cheese another dusting of chili powder and fresh chopped cilantro. Add a wedge of lime on the edge for squeezing right before eating. The dish should be eaten warm while the cream is luscious and the flavors bright.Save

Cotija cheese is my absolute favorite part of this dish I love how its nutty saltiness balances the acidic lime and silky sauce Every time I crumble it over the top I remember family afternoons grilling corn in the backyard while kids played and music filled the air This simple garnish makes it feel like a treat made with love

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it chills so it is perfect for snacking the next day. For best texture reheat briefly on the stove or in short bursts in the microwave and add fresh cilantro and more cheese just before serving.

Ingredient Substitutions

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