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Creamy Mexican Street Corn Cup

by

Servings: 4 generous cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Intensity Level: Easy

The Story Behind The Recipe

Elote—grilled corn on the cob slathered in creamy sauce and cheese—is a iconic Mexican street food. This recipe transforms that handheld experience into an easy-to-serve, shareable cup. Perfect for parties, barbecues, or a flavorful side dish, it captures all the magic: the smoky char of the corn, the tangy-creamy sauce, the salty cheese, and the gentle kick of chili. It’s a celebration of texture and flavor in every spoonful.

Ingredients

For the Corn & Charring:

  • 4 cups fresh corn kernels (from about 4-5 large ears) or 16 oz frozen sweet corn, thawed and patted dry

  • 1 tablespoon neutral oil (like avocado or vegetable oil)

  • 1/4 teaspoon fine sea salt

For the Creamy Sauce:

  • 1/3 cup full-fat mayonnaise

  • 1/3 cup Mexican crema or sour cream

  • 1/2 cup finely crumbled cotija cheese (plus more for topping)

  • 1 small garlic clove, minced or finely grated

  • 1/2 teaspoon ancho or chipotle chili powder (plus more for topping)

  • 1/4 cup finely chopped fresh cilantro

  • 2 tablespoons freshly squeezed lime juice (from about 1 lime)

  • Zest of 1 lime

  • Optional Garnishes: Lime wedges, extra cilantro, Tajín seasoning, or hot sauce.

Equipment

  • Large skillet or cast-iron pan

  • Mixing bowls

  • Serving glasses or small bowls (about 8-10 oz size)

Step-by-Step Instructions

Step 1: Char the Corn (The Flavor Foundation)

  1. Heat a large, dry skillet or cast-iron pan over high heat for 2 minutes until very hot.

  2. Add the oil and swirl to coat. Immediately add the corn kernels in a single layer. Sprinkle with salt.

  3. Cook without stirring for 3-4 minutes, allowing the kernels to char and develop dark, smoky spots.

  4. Stir and continue cooking for another 3-4 minutes until the corn is tender and has a mix of charred and golden kernels. The goal is a smoky flavor, not uniformly browned corn.

  5. Remove from heat and let cool for 5 minutes. This step is crucial for developing the signature “street corn” taste.

Step 2: Make the Creamy Sauce (The Harmony)

  1. While the corn cools, prepare the sauce. In a large mixing bowl, combine the mayonnaise, Mexican crema, 1/2 cup of cotija cheese, minced garlic, 1/2 teaspoon chili powder, cilantro, lime juice, and lime zest.

  2. Whisk until the mixture is smooth and fully combined. Taste and adjust seasoning—you may want a pinch more salt or a splash more lime juice.

Step 3: Combine & Assemble (The Finale)

  1. Transfer the slightly cooled, charred corn into the bowl with the creamy sauce.

  2. Gently fold until every kernel is evenly and luxuriously coated.

  3. Divide the creamy corn mixture evenly between four serving glasses or bowls.

  4. Top Generously: Sprinkle a final layer of crumbled cotija cheese over each cup. Finish with a light dusting of ancho chili powder or Tajín for color and a flavor punch.

Step 4: Serve & Savor

  1. Serve immediately while the corn is still slightly warm, or chill for 1 hour for a colder, more refreshing side.

  2. Provide a small spoon and a lime wedge on the side for squeezing over the top just before eating.

Chef’s Notes & Tips for Success

  • Corn Choices: Fresh, in-season corn delivers the best sweetness. Frozen corn is a fantastic, convenient alternative—just ensure it’s thoroughly dried before charring to get a good sear.

  • Get the Char Right: Don’t crowd the pan. If necessary, char the corn in two batches. The charred bits are non-negotiable for authentic flavor.

  • Texture Preference: For a creamier texture, mash about 1/4 of the cooked corn before mixing it with the sauce.

  • Make-Ahead Magic: This dish is perfect for preparing ahead. Char the corn and mix the sauce separately. Combine up to 2 hours before serving and store in the fridge. Add the final cheese and chili powder topping right before serving to keep the texture perfect.

  • Spice Level: Adjust the chili powder to your taste. For extra heat, add a pinch of cayenne to the sauce or a dash of hot sauce.

Nutritional Information (Per Serving – 1 Cup)

  • Calories: ~380 kcal

  • Total Fat: 28g

  • Saturated Fat: 8g

  • Cholesterol: 35mg

  • Sodium: 480mg

  • Total Carbohydrates: 30g

  • Dietary Fiber: 3g

  • Sugars: 10g

  • Protein: 9g

Note: Nutritional values are estimates calculated using an online tool and may vary based on specific ingredient brands and portion sizes. This recipe is rich in flavor and should be enjoyed as part of a balanced diet.

The Last Bite

This Creamy Mexican Street Corn Cup is more than a recipe—it’s a fiesta in a glass. It brings the bustling energy of a street market to your table with minimal effort and maximum reward. The contrast of the sweet, smoky corn with the cool, tangy cream and the salty, crumbly cheese creates a symphony of flavors that is utterly addictive. Whether you’re hosting a summer BBQ, needing a standout potluck dish, or simply craving a taste of something vibrant, this recipe promises to deliver joy in every single spoonful. ¡Buen provecho

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