Go Back
For this recipe, fresh corn is key. You need 4 ears of corn, husked. Look for corn that feels firm and has bright green husks. The kernels should be plump and juicy to ensure great flavor. Fresh corn adds a sweet crunch and makes your dish pop. The creamy sauce brings everything together. You will use: - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 tablespoon lime juice Mix these ingredients well. The mayo gives richness, while sour cream adds tang. Lime juice brightens the flavor. This sauce coats the corn and makes it irresistible. The right seasonings add depth. You need: - 1 teaspoon chili powder - 1/4 teaspoon smoked paprika - 1/4 teaspoon garlic powder - Salt to taste These spices give warmth and a bit of heat. For garnishing, I suggest fresh cilantro and lime wedges. Use 1 cup of crumbled cotija cheese to finish the dish. Cotija adds a savory bite, making each bite delicious. For the full recipe, check the ingredients carefully to ensure a flavorful outcome. First, you need to boil the corn. Fill a large pot with water and add salt. Bring it to a boil. Once boiling, add the husked corn. Cook for 5-7 minutes until the corn is tender. Then, take the corn out and let it cool. Once it's cool enough to handle, stand each ear on a board. Carefully cut down the sides to remove the kernels. This is where the magic happens! Place the kernels in a mixing bowl. Now, let’s make the sauce. In a separate bowl, add mayonnaise and sour cream. Then, squeeze in the lime juice. Next, add chili powder, smoked paprika, garlic powder, and a pinch of salt. Whisk everything together until it's smooth and creamy. This sauce is the heart of the dish! Pour the sauce over the corn kernels. Mix it well so every kernel gets coated. Now, fold in half of the crumbled cotija cheese. Set the rest aside for later. To serve, spoon the corn mixture into cups or bowls. Top each one with the remaining cotija cheese. A sprinkle of chili powder and some chopped cilantro adds a nice touch. Serve it with lime wedges on the side for a burst of flavor. Enjoy this delicious dish! For more details, check out the Full Recipe. To cook corn just right, I use fresh ears. Bring a pot of salted water to a boil. Add the husked corn and cook for 5-7 minutes. The corn should be tender but still crisp. After cooking, let it cool slightly before cutting it off the cob. This keeps it juicy and full of flavor. For the best flavor, mix the sauce well. Combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Make sure everything blends smoothly. The creamy sauce should coat the corn nicely. Adjust the salt to your taste. You want a mix of tangy, spicy, and creamy. Serve this dish in clear cups for a fun touch. This lets everyone see the colorful layers. Top each cup with the remaining cotija cheese and a sprinkle of chili powder. Add chopped cilantro for a fresh look. Don't forget to include lime wedges on the side. This adds a great pop of color and flavor. For the full recipe, check out the details above. {{image_2}} You can play with different cheeses in this dish. Cotija cheese is the classic choice. It adds a salty taste and crumbly texture. However, you can try feta cheese for a creamier feel. Queso fresco works well too, giving a fresh and mild flavor. Each cheese brings its own twist to the dish. Get creative with your toppings! You can add diced avocado for creaminess. Chopped jalapeños bring heat and crunch. For a sweet touch, try adding diced mango. If you love herbs, fresh basil or parsley can brighten the flavor. Mix and match to find your favorite combo. Adjust the spice level to fit your taste. For mild flavors, stick to just a pinch of chili powder. You can swap it for paprika for a smoky note. If you want heat, add cayenne pepper or hot sauce. Start small, then increase until you reach your ideal spice level. To keep your Mexican street corn in a cup fresh, place it in an airtight container. Let it cool down to room temperature first. This helps prevent moisture buildup. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know how long it's been there. When you want to enjoy your leftovers, reheating is key. Use a microwave for quick warming. Place the corn in a microwave-safe bowl. Cover it with a damp paper towel to keep it moist. Heat it for about 30 seconds. Check it and stir before heating more. If you want to keep that fresh taste, avoid reheating more than once. You can also freeze your Mexican street corn in a cup for later enjoyment. Start by placing it in a freezer-safe container. Leave some space at the top for expansion. This dish can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it gently to bring back the flavor. To make Mexican street corn in a cup, start with fresh corn. First, boil the corn for about 5-7 minutes. Once cooked, cool it and cut the kernels off the cob. Next, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt in a bowl. Combine the corn with the sauce until well coated. Then, serve it in cups, topping with cotija cheese and cilantro. You can find the full recipe above for precise steps. The best way to cook corn for this recipe is by boiling. Use a large pot and add water with salt. Bring it to a boil before adding the husked corn. Cook it until tender, which takes about 5-7 minutes. You can also grill or roast the corn for a smoky flavor, but boiling keeps it tender and sweet. Yes, you can find Mexican street corn at many restaurants and food trucks. It is a popular street food in Mexico. Many places serve it in cups or on the cob, topped with cheese and spices. Look for food trucks that specialize in Mexican cuisine, as they often include this tasty dish on their menus. This blog post covered how to make delicious Mexican street corn. We looked at fresh corn, sauces, and garnishes. Then, I shared steps to prepare, cook, and serve the dish. You learned tips for perfect corn and flavor balance. We also explored tasty variations and how to store leftovers. In the end, don't shy away from trying new toppings and spices. Experiment with this recipe and make it your own!

Mexican Street Corn in a Cup

Create a delicious twist on a classic with this Mexican Street Corn in a Cup recipe! Combining fresh corn with a creamy sauce of mayonnaise, sour cream, and cotija cheese, this dish is bursting with flavor and topped with spices for a zesty finish. Perfect for gatherings or a tasty snack, this recipe is easy to follow and sure to impress. Click through to explore the full details and elevate your culinary game today!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/2 cup sour cream

1 cup crumbled cotija cheese

1 teaspoon chili powder

1 tablespoon lime juice

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Corn: Boil a large pot of salted water. Add the husked corn to the pot and cook for about 5-7 minutes until tender. Remove the corn and let it cool slightly.

    Cut the Corn Off the Cob: Once cool enough to handle, stand each ear of corn upright on a cutting board and carefully slice down the sides to remove the kernels. Place the kernels in a mixing bowl.

      Make the Sauce: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt until smooth and well combined.

        Combine Ingredients: Pour the sauce over the corn kernels and mix until well coated. Fold in half of the crumbled cotija cheese, reserving the other half for topping.

          Serve: Spoon the corn mixture into cups or bowls. Top each serving with the remaining cotija cheese, a sprinkle of chili powder, and chopped cilantro.

            Garnish: Serve with lime wedges on the side for an extra zing.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4