Creamy Mexican Street Corn Cup

Creamy Mexican Street Corn Cup

What’s great about this recipe

Creamy Mexican Street Corn Cups are classic street food with a twist. They deliver all the rich, delicious flavors of traditional elote in a convenient cup form. This recipe is perfect for gatherings, summer barbecues, or just as a tasty snack. Plus, it’s easy to make and uses simple ingredients!

How to make Creamy Mexican Street Corn Cup

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese (crumbled)
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt to taste
• Chopped cilantro (for garnish)
• Lime wedges (for serving)

Directions:

1. In a large bowl, mix together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, and salt until well combined.
2. Stir in the corn kernels until they are evenly coated.
3. Transfer the mixture to a serving cup or bowl.
4. Garnish with chopped cilantro and serve with lime wedges on the side.

How to serve Creamy Mexican Street Corn Cup

Serve these delicious cups at room temperature or slightly chilled. They make a perfect appetizer or side dish for any gathering. Pair them with grilled meats, tacos, or enjoy them as a stand-alone snack. The lime wedges add a zesty kick, so don’t skip them!

How to store Creamy Mexican Street Corn Cup

Store any leftovers in an airtight container in the refrigerator. They should stay fresh for up to 3 days. This dish may thicken after refrigeration; just give it a good stir before serving again.

Tips to make Creamy Mexican Street Corn Cup

• For a spicier version, add more chili powder or a dash of hot sauce.
• You can use fresh corn on the cob for a sweeter flavor. Just cook it, cut the kernels off, and follow the recipe.
• Experiment with different toppings like diced jalapeños or avocado for more flavors.

Variation

For a lighter version, try substituting Greek yogurt for sour cream. It will give you a similar taste with fewer calories.

FAQs

1. Can I use frozen corn?
Yes, frozen corn works perfectly well in this recipe. Just thaw it and drain any excess moisture before mixing.

2. Is there a substitute for cotija cheese?
You can use feta cheese or parmesan as a substitute if you can’t find cotija cheese.

3. How long can I keep this recipe in the fridge?
The Creamy Mexican Street Corn Cups can last for up to 3 days in the refrigerator, but they are best enjoyed fresh.

Creamy Mexican Street Corn Cup

Creamy Mexican Street Corn Cups are a convenient twist on classic elote, perfect for gatherings or as a tasty snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 4 cups corn kernels (fresh or frozen) Fresh corn can be cooked and cut from the cob for a sweeter flavor.
• ½ cup mayonnaise
• ½ cup sour cream Can substitute Greek yogurt for a lighter version.
• ½ cup cotija cheese (crumbled) Feta cheese or parmesan can be used as substitutes.
• 2 tablespoons lime juice
• 1 teaspoon chili powder Add more for a spicier version.
• ½ teaspoon garlic powder
• Salt to taste
• Chopped cilantro (for garnish)
• Lime wedges (for serving) Adds a zesty kick.

Instructions

 

Preparation

• In a large bowl, mix together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, and salt until well combined.
• Stir in the corn kernels until they are evenly coated.
• Transfer the mixture to a serving cup or bowl.
• Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

Serve at room temperature or slightly chilled. Pairs well with grilled meats, tacos, or as a stand-alone snack. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keyword Corn Cups, Creamy Corn Recipe, Easy Appetizer, Elote, Mexican Street Corn