I eagerly embraced a Mexican Street Corn Recipe that marries sweet, charred kernels with a creamy yet tangy sauce enriched by lime, garlic, and chili powder. Infused with crumbled cotija and vibrant cilantro, this dish is an adventure of textures and flavors that elevates any meal into a festive experience.

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I recently experimented with a twist on a classic that totally surprised me. I mixed 4 cups of fresh corn kernels with 1/4 cup mayo and sour cream to create a creamy base that clings so perfectly to each kernel.

Then, I crumbled in a cup of cotija cheese and squeezed in one lime for a burst of tangy flavor. I added two minced garlic cloves and 1-2 tablespoons of chili powder – just enough to spice things up without overwhelming the dish.

To finish it off, I tossed in 1/2 cup chopped cilantro and seasoned with salt and pepper. I love how this recipe transforms simple street corn into a versatile side dish that works as a salad or even a dip.

It definitely brings a fun, authentic Mexican street corn vibe right to your kitchen and is perfect for a quick bite any time.

Why I Like this Recipe

I like this recipe because it gives me that awesome mix of creamy, tangy, and spicy flavors that just work together perfectly. I also dig how the charred corn adds a slight smokiness and crunch that makes every bite interesting. Plus, it’s super versatile – I can enjoy it as a dip, salad, or even as a topping on my favorite dishes. Lastly, the zesty kick from the lime and fresh cilantro always makes me feel like I’m having a little taste of something special.

So, if you’re thinking about making some Mexican corn in a cup, here’s my take: Have you ever wanted to try street food right at home? This easy street corn recipe is just what you need. It’s perfect for a quick snack or for adding fun flavors to your meals. The creamy sauce mixed with tender corn, crumbled cotija cheese and a sprinkle of cilantro really brings the whole dish together. It might not be fancy, but it’s hearty and hits the spot every time. Enjoy giving it a try!

Ingredients

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Corn kernels are packed with fiber and natural sweetness, providing a crunchy, healthy base.
Mayo adds a creamy texture and rich flavor but can be high in fat if overused.
Cotija cheese offers a salty tang and protein, kickin up the dish with a robust taste.
Lime juice brings a sharp, sour note that really brightens all the flavors.
Chili powder infuses a spicy kick with heat that makes the dish extra exciting.

Ingredient Quantities

4 cups fresh or defrosted corn kernels

1/4 cup mayo

1/4 cup sour cream

1 cup crumbled cotija cheese

1 lime, juiced

2 garlic cloves, minced

1-2 tbsp chili powder to taste

1/2 cup chopped cilantro

Salt and pepper to taste

Optional: 1/4 cup melted butter

How to Make this

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1. Heat a large skillet over medium-high heat and add the corn kernels (if you like, drizzle the optional melted butter in the pan).

2. Let the corn cook for about 5-7 minutes, stirring occasionally until it gets a bit of a char.

3. In a separate bowl, mix together the mayo, sour cream, and lime juice until smooth.

4. Stir in the minced garlic and chili powder, and add salt and pepper to taste.

5. Once the corn is done, remove it from the heat and place it in a large mixing bowl.

6. Pour the sauce over the warm corn and stir well to coat all the kernels.

7. Fold in the crumbled cotija cheese and chopped cilantro.

8. Taste the mix and adjust the seasoning if needed.

9. Transfer the corn mixture into cups or a serving bowl.

10. Enjoy it warm as a street corn salad, dip, or even a topping for other dishes!

Equipment Needed

1. Stove with a burner to heat the skillet
2. A large skillet
3. A small mixing bowl for combining the mayo, sour cream, and lime juice
4. A large mixing bowl for tossing the cooked corn with the sauce and other ingredients
5. A spatula or wooden spoon for stirring the corn and mixing the sauce
6. Measuring cups and spoons for accuracy with the mayo, sour cream, melted butter, and spices
7. A knife for chopping cilantro and mincing garlic
8. A serving bowl or individual cups to dish up the final corn salad

FAQ

Can I use frozen corn kernel if I don't have fresh corn?

Yup, you can defrost frozen corn. Just make sure to drain it well cuz extra water might thin out the mix.

What do I do if I can't find cotija cheese?

You can use feta cheese as a substitute, but keep in mind it might change up the flavor a bit.

How spicy is this dish really?

It's as spicy as you decide cuz you can add 1 or 2 tbsp chili powder. Adjust it to your taste!

Can I enjoy this as a warm dish or is it just for room temp?

Its best served at room temp, but warming it slightly in the microwave works if you prefer it warm.

How do I store the leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Just give a good stir before serving again.

BEST MEXICAN CORN IN A CUP RECIPE (Easy Mexico Street Corn!) Recipe Substitutions and Variations

If you dont have mayo, try plain Greek yogurt instead, sometimes a little olive oil mixed in works great too
Instead of sour cream, full-fat plain yogurt is a solid swap for that creamy texture
Cotija cheese can be hard to find so crumbled feta is a pretty good alternative
If you run out of lime juice, lemon juice can be used and still give a nice tang
No cilantro? Finely chopped parsley can do the trick when you need that fresh herb flavor

Pro Tips

1. When you’re sautéing the corn, make sure you don’t cram all the kernels in the pan at once – this helps them get a real good char instead of just steaming.
2. Try mixing the lime, mayo and sour cream in a bowl a few minutes before you add it to the corn; letting it chill just a tad can keep the cheese from melting too fast.
3. If you’re into extra spicy flavors, adding a few chopped jalapenos or a bit more chili powder to the mix can kick it up a notch.
4. Don’t be shy with seasoning – taste it as you go and add more salt, pepper, or lime if needed, since sometimes the flavors need a little extra boost to come alive.

BEST MEXICAN CORN IN A CUP RECIPE (Easy Mexico Street Corn!) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Stove with a burner to heat the skillet
2. A large skillet
3. A small mixing bowl for combining the mayo, sour cream, and lime juice
4. A large mixing bowl for tossing the cooked corn with the sauce and other ingredients
5. A spatula or wooden spoon for stirring the corn and mixing the sauce
6. Measuring cups and spoons for accuracy with the mayo, sour cream, melted butter, and spices
7. A knife for chopping cilantro and mincing garlic
8. A serving bowl or individual cups to dish up the final corn salad

Ingredients

4 cups fresh or defrosted corn kernels
1/4 cup mayo
1/4 cup sour cream
1 cup crumbled cotija cheese
1 lime, juiced
2 garlic cloves, minced
1-2 tbsp chili powder to taste
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: 1/4 cup melted butter

Directions

Heat a large skillet over medium-high heat and add the corn kernels (if you like, drizzle the optional melted butter in the pan).
Let the corn cook for about 5-7 minutes, stirring occasionally until it gets a bit of a char.
In a separate bowl, mix together the mayo, sour cream, and lime juice until smooth.
Stir in the minced garlic and chili powder, and add salt and pepper to taste.
Once the corn is done, remove it from the heat and place it in a large mixing bowl.
Pour the sauce over the warm corn and stir well to coat all the kernels.
Fold in the crumbled cotija cheese and chopped cilantro.
Taste the mix and adjust the seasoning if needed.
Transfer the corn mixture into cups or a serving bowl.
Enjoy it warm as a street corn salad, dip, or even a topping for other dishes!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.