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–+ servings

Easy Mexican Street Corn Cups

Rose
Easy Mexican Street Corn Cups are a creamy, zesty street-food inspired dish made with sweet corn sautéed until lightly charred and tossed in a rich mixture of mayonnaise, crema, lime juice, and warm spices. Served in small cups with chili powder and fresh coriander, this quick recipe delivers bold Mexican-style flavor in every bite and works perfectly as a snack, appetizer, or side dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4 cups
Calories 220 kcal

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • wooden spoon or spatula
  • serving cups or bowls

Ingredients
  

  • 4 cups sweet corn kernels (fresh, frozen, or canned)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/3 cup mayonnaise
  • 1/3 cup Mexican crema or sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh coriander, finely chopped
  • extra chili powder for garnish
  • lime wedges for serving

Instructions
 

  • Place a large skillet over medium heat. Add the olive oil and butter and allow the butter to melt completely while combining with the oil.
  • Add the corn kernels and spread them into an even layer. Cook for 6–8 minutes, stirring occasionally, until the corn develops lightly charred and golden spots.
  • Remove the skillet from the heat and allow the corn to cool slightly for a minute or two so it remains warm but not extremely hot.
  • In a medium bowl, combine the mayonnaise, Mexican crema or sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper. Whisk until smooth and well blended.
  • Add the warm corn kernels to the bowl and gently toss until the corn is evenly coated with the creamy sauce.
  • Stir in the chopped fresh coriander to add brightness and fresh flavor.
  • Spoon the creamy corn mixture into small serving cups or bowls for easy serving.
  • Sprinkle extra chili powder on top and garnish with additional coriander if desired. Serve with lime wedges on the side.

Notes

Use fresh corn for the sweetest flavor, but frozen corn works very well. If using canned corn, drain and rinse it first. Sour cream can replace Mexican crema, and Greek yogurt is a lighter alternative. For extra flavor, add crumbled feta or cotija cheese, diced jalapeños, or avocado cubes. This dish is best served warm and fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days and stir with a little lime juice before serving again.

Nutrition

Calories: 220kcalCarbohydrates: 22gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 310mgPotassium: 260mgFiber: 3gSugar: 6gVitamin A: 420IUVitamin C: 10mgCalcium: 30mgIron: 0.8mg
Keyword easy mexican corn recipe, esquites recipe, mexican street corn cups, street corn in a cup
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