Creamy Mexican Street Corn Cups
Caramelized corn in a vibrant, tangy sauce with crumbled cotija cheese and fresh herbs. A no-meat, no-alcohol Mexican-inspired appetizer or side dish that pairs bold flavors with creamy and zesty textures. Quick to prepare and perfect for sharing or snacking.
Servings: 6 servings
Calories: 175kcal
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 3 tablespoons butter
- 3 tablespoons mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder, plus more for topping
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt, to taste
- 1/3 cup cotija cheese or feta, crumbled
- 2 tablespoons fresh cilantro or coriander, chopped
- Lime wedges, for serving
Instructions
- Melt butter in a large skillet over medium-high heat
- Add corn kernels to the skillet and cook for 5-7 minutes, stirring often, until golden and slightly caramelized
- In a medium bowl, whisk together mayonnaise, Mexican crema/sour cream, lime juice, chili powder, smoked paprika, garlic powder, black pepper, and salt
- Pour the warm corn into the sauce and stir until fully coated
- Fold in crumbled cotija cheese and chopped cilantro
- Spoon the mixture into clear cups or bowls, top with additional chili powder and lime wedges
- Serve warm or chilled
Notes
For a halal-friendly option, ensure cotija cheese is made with plant-based rennet or substitute with crumbled vegan cheese.
Smoked paprika can be omitted for a milder flavor profile.
Storage: Refrigerate leftovers in airtight containers for up to 3 days.
Smoked paprika can be omitted for a milder flavor profile.
Storage: Refrigerate leftovers in airtight containers for up to 3 days.