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Mexican Street Corn Cups

Mexican street corn cups with charred golden corn and a creamy cotija cheese mixture. Pan-seared kernels get crispy edges, then are piled into cups and finished with lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Mexican Street Corn Cups
  • 4 ears corn Husked; cut kernels from the cob.
  • 4 tbsp butter Melted for pan-searing the corn.
  • 0.5 cup cotija cheese Crumbled; used to build the creamy topping.
  • 0.25 cup mayonnaise Helps bind the cotija mixture.
  • 0.25 cup fresh cilantro Chopped.
  • 2 cloves garlic Minced.
  • 1 lime Use for fresh juice to finish.
  • 0.5 tsp chili powder For smoky heat in the topping.
  • 0.25 tsp salt To taste; start with a small amount.
  • 0.25 tsp black pepper To taste; freshly ground if possible.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the cob with a sharp knife.
  2. Heat a cast iron skillet over medium-high heat until hot.
  3. Add the melted butter and corn kernels, stirring occasionally for 12-15 minutes, until the kernels char and turn golden.
Make the cotija mixture
  1. In a bowl, combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and black pepper.
Assemble and serve
  1. Divide the charred corn among four small bowls or corn husks.
  2. Top each portion with the cheese mixture and squeeze fresh lime juice over the top.
  3. Serve warm immediately.

Notes

For the crispiest char, don’t overcrowd the skillet and keep the pan at medium-high so the kernels can brown instead of steam. Refrigerate leftovers in a sealed container up to 3 days; rewarm in a skillet over medium heat until heated through. Freezing is not recommended for best corn texture. If you want a lower-fat option, swap regular mayonnaise for light mayonnaise while keeping the cotija topping.