BEST MEXICAN CORN IN A CUP RECIPE (Easy Mexico Street Corn!) Recipe

I love this Mexican Street Corn Recipe bursting with fresh, vibrant flavors. Sweet corn lightly charred and infused with zesty lime, garlic, and a hint of chili creates a fiesta in every bite. The creamy mix of mayo, crema, and crumbled cotija cheese makes each mouthful irresistibly memorable.

I’ve been experimenting in the kitchen a lot lately and I finally came up with what I think is the BEST Mexican Corn In A Cup recipe you’ll ever try. I was craving something that felt like the classic street corn experience but in a fun and easy-to-eat format.

I started with 4 cups of fresh corn kernels, which I think gives it that authentic pop of flavor you expect. Then I mixed in 1/2 cup mayonnaise and 1/2 cup Mexican crema along with a zesty squeeze of lime juice and a clove of minced garlic.

I couldn’t resist adding 1/2 teaspoon of chili powder for that little extra kick and 1/2 cup crumbled cotija cheese to tie it all together. Sometimes I’ll throw in a bit of chopped cilantro or a diced jalapeño for some extra heat.

This recipe is just perfect if you love a little twist on your street corn, its like a modern take on a classic favorite.

Why I Like this Recipe

I really like this recipe cause it’s super easy to make and full of flavor. First off, I love how the fresh corn gets a little char when you cook it with butter. It adds this smoky flavor that makes it feel just like real street food. Another reason is the way the creamy mayo and crema mix up with the tangy lime juice and spicy chili powder. It might sound weird, but that combo totally hits the spot. Also, I love that I can mess around with it. Whether I serve it as a salad, dip, or even a casserole, it always turns out awesome. Last but not least, the mix of textures and flavors reminds me of lazy summer days hanging out with friends.

Ingredients

• Corn kernels add crunch and sweetness.

  They pack carbohydrates and fiber for energy.

• Mayonnaise gives creaminess and richness.

  It adds fat and smooth texture to the dish.
• Mexican crema offers tangy dairy goodness.

  It blends with spice and a light acidity.

• Cotija cheese is salty, firm and full of flavor.

  It adds protein and a signature kick.

• Lime juice gives a tart, zesty finish.

  It brightens flavors and provides vitamin C.

• Minced garlic boosts flavor.

  It have health benefits and a pungent aroma that livens dishes.

• Jalapeños and cilantro add fresh heat and herbal notes.

  They enhance the overall dish excitement.

Ingredient Quantities

• 4 cups fresh corn kernels (about 6 ears of corn)
• 1/2 cup mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese
• Juice of 1 lime
• 1 clove garlic, minced
• 1/2 teaspoon chili powder (or more if you like it spicy)
• Salt to taste
• Optional: 1/4 cup chopped fresh cilantro
• Optional: 1 small jalapeño, seeded and finely diced
• Optional: 2 tablespoons unsalted butter

How to Make this

1. First, if you’re using butter, heat 2 tablespoons in a large skillet over medium heat until it melts.

2. Add the fresh corn kernels (about 4 cups) to the skillet and cook for around 5 minutes until some kernels start to char.

3. Stir in the minced garlic and the diced jalapeño if you’re using it, then cook for another minute so they mix well with the corn.

4. Remove the pan from the heat and let it sit for a minute so it cools down a little bit.

5. Transfer the cooked corn into a big bowl.

6. Now, mix in 1/2 cup mayonnaise and 1/2 cup Mexican crema (or sour cream) with the corn.

7. Squeeze the juice of 1 lime into your bowl, and then add 1/2 teaspoon chili powder along with salt to taste.

8. Stir everything together really well so all the flavors blend together perfectly.

9. Sprinkle 1/2 cup crumbled cotija cheese over the top and if you like cilantro, add 1/4 cup chopped fresh cilantro now.

10. Serve warm as a salad, dip, or even as a fun casserole and enjoy your easy Mexican corn in a cup!

Equipment Needed

1. Large skillet
2. Stove
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Citrus juicer (or a fork to squeeze the lime)
9. Big mixing bowl

FAQ

BEST MEXICAN CORN IN A CUP RECIPE (Easy Mexico Street Corn!) Recipe Substitutions and Variations

• If you dont have Mexican crema or sour cream, plain Greek yogurt works pretty well and gives a tangy kick
• Instead of crumbled cotija cheese, you might try crumbled feta cheese; just note it might be a lil saltier
• You can swap the mayonnaise with some extra Greek yogurt or even an avocado-based mayo for a lighter twist
• Not a huge fan of cilantro? Parsley can be a solid substitute even though it won’t be exactly that classic Mexican flavor
• If you’re out of unsalted butter, a good drizzle of olive oil will do just fine to add some richness

Pro Tips

1. When you’re cooking the corn, keep a close eye on it so that you can get those nice charred bits without burning it completely. If you let it burn too much then it can ruin the flavor.
2. Make sure you let the corn cool a bit before you mix in the mayo and crema. If its too hot the dairy might break down and separate, making the dish look a little off.
3. If you’re experimenting with the spice level, add the jalapeño slowly so you can control how hot it gets. You can always add more later if you feel its too mild.
4. For an extra burst of flavor, toss in the cilantro at the very end. It keeps the fresh taste intact and gives the dish a cool look and taste.