This creamy Mexican street corn offers tender, sautéed kernels with a rich blend of butter, mayonnaise, and tangy Mexican crema. Enhanced with fresh lime juice, a touch of chili powder, and optional jalapeño for mild heat, it’s generously topped with crumbly Cotija cheese and fresh cilantro. The corn is cooked until lightly charred to bring out a smoky depth. Served warm in individual cups, this dish makes an easy snack or side, bursting with vibrant flavors and a satisfying creamy texture.
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Barbara Chef
By Barbara
Updated on Mon, 15 Dec 2025 17:12:38 GMT
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WOW, You Got to Try This! Cheetos Mexican Street Corn!
A cup of food with corn and cheese.
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A cup of food with corn and cheese. | gracefulflavors.com
Ezoic
This creamy Mexican street corn in a cup brings the bold flavors of elote into an easy-to-eat form that works perfectly as a snack or side dish. It combines the sweetness of corn with tangy crema, salty cheese, and a touch of heat to create a dish bursting with layers of flavor and creamy texture.
Why You’ll Love This Recipe
Uses simple ingredients you can often find in your kitchen
Ready in just 20 minutes, making it perfect for last-minute gatherings
Customizable heat level with optional jalapeño and chili powder
The first time I made this, I loved how the charred corn gave a smoky contrast to the creamy mixture. Now it’s a go-to whenever I want that street food vibe without the mess of the cob.
Ingredients
Corn kernels: four cups fresh or grilled for smoky flavor or frozen and thawed for convenience
Butter: three tablespoons for richness and to help char the corn
Mayonnaise: three tablespoons adds creaminess and a slight tang
Mexican crema: half a cup or sour cream for the signature smooth texture
Cotija cheese: half a cup crumbled for saltiness and a crumbly texture feta works if you cannot find Cotija
Garlic: one clove minced optional for a mild punch of savoriness
Jalapeño: finely chopped optional to add heat and freshness
Lime juice: two tablespoons freshly squeezed to brighten the whole dish
Chili powder: one teaspoon plus extra for topping to add smoky spice depth
Salt: to taste enhances all flavors naturally
Fresh cilantro: chopped for garnish to give an herbal finish and color contrast
Step-by-Step Instructions
Ezoic
Sauté the Corn:
Heat butter in a skillet over medium heat until melted and shimmering. Add the corn kernels and sauté for five to seven minutes until they develop light char marks. This caramelizes the natural sugars and enhances the flavor. For extra smoky notes, grill the corn first before cutting it off the cob.
Mix the Creamy Sauce:
In a large bowl, combine mayonnaise, Mexican crema, minced garlic, chopped jalapeño, lime juice, chili powder, and a pinch of salt. Stir well until the mixture is smooth and uniformly blended to balance creaminess with acidity and spice.
Combine and Toss:
Add the warm sautéed corn to the bowl with the sauce. Toss thoroughly so every kernel is coated evenly, allowing the heat from the corn to meld the flavors together.
Serve and Garnish:
Scoop the mixture into individual serving cups. Generously sprinkle crumbled Cotija cheese on top. Dust with a bit more chili powder for color and extra spice if you like. Finish with chopped fresh cilantro and a lime wedge on the side for squeezing just before eating.
Ezoic
