Creamy Mexican Street Corn Cups

Ouadie Rhabbouron

Step-by-Step Instructions

  1. Char the Corn: Melt the butter in a large cast-iron skillet over high heat. Add the corn kernels and toss to coat. Let the corn cook undisturbed for 2–3 minutes at a time so the kernels get a nice, deep golden-brown char. Stir and repeat for about 6–8 minutes total, then remove from heat.

  2. Mix the Creamy Sauce: In a large bowl, whisk together the mayonnaise, Mexican crema, and a squeeze of fresh lime juice.

  3. Combine: Toss the warm, charred corn into the bowl with the cream mixture. Fold in half of the crumbled cotija cheese and half of the chopped cilantro until the corn is thoroughly coated. Season to taste with a pinch of salt.

  4. Assemble the Cups: Spoon the warm, creamy corn mixture evenly into clear serving cups.

  5. Garnish and Serve: Top each cup with the remaining crumbled cotija cheese, a heavy dusting of chili powder or Tajín, and the rest of the fresh cilantro. Tuck a fresh lime wedge into the side of each cup and serve immediately with a spoon.

Menu Harmony & Pairings

  • Main Dish Match: These street corn cups make the ultimate zesty sidekick to a warm slow cooker skillet of Steak Fajitas.

  • Sweet Contrast: Balance out the savory, lime-tinted spice of the corn by serving a tray of comforting Gooey Butter Bars for dessert.

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