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Mexican Street Corn Cups

Mexican street corn cups with crispy golden kernels and charred edges filled with a creamy cotija cheese mixture. Pan-char the corn until golden, then top warm cups with the tangy cheese blend and fresh lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

corn
  • 4 corn ears
  • 4 tbsp butter
cotija cheese mixture
  • 0.5 cup cotija cheese
  • 0.25 cup mayonnaise
  • 0.25 cup fresh cilantro
  • 2 garlic cloves
  • 0.5 tsp chili powder
  • salt to taste
  • black pepper to taste
  • 1 lime

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the cob and set them aside for cooking.
  2. Heat a cast iron skillet over medium-high heat, then add the melted butter and corn kernels.
  3. Stir occasionally and cook until the kernels char and turn golden, about 12-15 minutes.
Mix and assemble cups
  1. In a bowl, combine cotija cheese, mayonnaise, cilantro, minced garlic, chili powder, salt, and pepper.
  2. Divide the charred corn among four small bowls or corn husks.
  3. Top each serving with the cheese mixture, then squeeze over fresh lime juice, and serve warm.

Notes

For maximum char, use a hot cast iron skillet and avoid crowding the pan—cook in batches if needed. Store leftovers in the refrigerator up to 3 days; rewarm in a skillet over medium heat until hot. Freezing isn’t recommended because the corn texture changes. For a lower-fat swap, use light mayonnaise and reduce cotija to 1/4 cup (still keep the lime for brightness).