mexican corn cup recipe
The Best mexican corn cup recipe
I have been making this Mexican corn cup recipe for years and it is one of those dishes that just disappears at every family gathering. My kids call it street corn in a cup and they ask for it all summer long. The best part is that it comes together so quickly with simple ingredients you probably already have in your kitchen.
This recipe is inspired by the elote you find from street vendors in Mexico. It has that same creamy, tangy, and spicy flavor but served in a cup so it is easier to eat. The corn is charred just right to bring out its natural sweetness then mixed with a creamy sauce made from mayonnaise and sour cream.
A sprinkle of cotija cheese and chili powder finishes it off. The key technique here is getting a good char on the corn. I use a cast iron skillet over high heat and let the kernels get some black spots.
That smoky flavor is what makes this dish so special. You can use fresh corn cut off the cob or frozen corn that has been thawed and patted dry. Both work great.
This Mexican corn cup is perfect for a quick snack or a side dish at a barbecue. It is also a healthier option because corn is full of fiber and vitamins. My family loves that it is not too heavy but still feels like a treat.
I make it for game days, potlucks, and even weeknight dinners when I want something fun and different.
Mexican Corn Cup Recipe
This Mexican corn cup recipe is a creamy and spicy side dish inspired by street corn. It features charred corn kernels mixed with a tangy sauce and topped with cheese and chili.
🥘Ingredients
For the Corn
For the Creamy Sauce
For Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mexican Corn Cup Recipe Works
I always keep this Mexican corn cup recipe in my back pocket for any occasion because it is so easy to make and everyone loves it. You can store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, just microwave it for 30 seconds or warm it in a skillet over medium heat until heated through. For serving, I like to add a little extra lime juice and a sprinkle of fresh cilantro to brighten it up.
This dish works great as a side for tacos, grilled chicken, or burgers. It also stands alone as a satisfying snack.
My family always asks for it at cookouts and it never fails to get compliments.
❓ Frequently Asked Questions About Mexican Corn Cup
1. Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly. Thaw it first and pat it dry with a paper towel to remove excess moisture. This helps the corn char better in the skillet and prevents it from steaming.
2. What can I substitute for cotija cheese?
If you cannot find cotija cheese, you can use feta cheese or grated Parmesan. Both have a similar salty and crumbly texture that works well with the creamy corn.
3. How do I make this recipe spicier?
Add a pinch of cayenne pepper to the sauce or use a hot chili powder like ancho or chipotle. You can also drizzle some hot sauce on top before serving for extra heat.
4. Can I make Mexican corn cups ahead of time?
You can prepare the charred corn and the sauce separately up to a day in advance. Store them in the fridge and mix together just before serving. The corn is best enjoyed warm so reheat it in a skillet or microwave before adding the sauce.
5. Is this recipe gluten free?
Yes, this Mexican corn cup recipe is naturally gluten free as long as you use gluten free mayonnaise and sour cream. Check the labels on your ingredients to be sure. All the other components like corn and cheese are gluten free.