Creamy Mexican Street Corn Cup

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Here’s your full Creamy Mexican Street Corn Cup (Esquites-Style) recipe, written in about 400 words:

Creamy Mexican Street Corn Cup

This Creamy Mexican Street Corn Cup is a warm, flavourful twist on classic Mexican street corn (Elote), served conveniently in a cup. It’s rich, tangy, slightly spicy, and topped with crumbly cheese and fresh herbs. Perfect as a side dish, party appetizer, or snack, this easy recipe comes together in under 20 minutes.

Ingredients

  • 4 cups corn kernels (fresh, grilled, or frozen & thawed)

  • 3 tbsp butter

  • 3 tbsp mayonnaise

  • ½ cup Mexican crema (or sour cream)

  • ½ cup crumbled cotija cheese (plus more for garnish)

  • 1–2 cloves garlic, minced

  • ½ tsp chili powder (or Tajín)

  • ¼ tsp smoked paprika (optional)

  • Juice of 1 lime

  • Salt and black pepper to taste

  • 2 tbsp chopped fresh cilantro

  • Extra lime wedges for serving

Instructions

  1. Cook the Corn:
    If using fresh corn, cut kernels off the cob. In a large skillet over medium heat, melt the butter. Add the corn and cook for 6–8 minutes, stirring occasionally, until tender and slightly charred. If using frozen corn, cook until heated through and lightly caramelized.

  2. Add Garlic & Seasoning:
    Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in chili powder, smoked paprika (if using), salt, and black pepper. Stir well to coat the corn evenly.

  3. Make it Creamy:
    Reduce heat to low. Add mayonnaise and Mexican crema (or sour cream), stirring until the corn is fully coated and creamy. Let it simmer gently for 1–2 minutes to blend flavors.

  4. Finish with Flavor:
    Remove from heat. Stir in lime juice, cotija cheese, and chopped cilantro. Taste and adjust seasoning if needed—add more lime for brightness or chili powder for extra heat.

  5. Serve:
    Spoon the creamy corn mixture into small cups. Top with extra cotija cheese, a sprinkle of chili powder or Tajín, and additional cilantro. Serve warm with lime wedges on the side.

Tips & Variations

  • Add diced jalapeño for extra spice.

  • Stir in a dash of hot sauce for heat.

  • Substitute feta cheese if cotija isn’t available.

  • For a smoky flavor, use grilled corn.

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