Go Back

Mexican Street Corn Cups

Mexican street corn cups with crispy golden charred edges and a creamy cotija cheese mixture. Skillet-cooked corn gets tossed with a flavorful cheese blend and finished with fresh lime juice for street food appeal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn ears husked
Butter
  • 4 tbsp butter melted
Cotija cheese mixture
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup mayonnaise
  • 0.25 cup fresh cilantro chopped
  • 2 clove garlic minced
  • 0.5 tsp chili powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Finishing
  • 1 lime fresh lime juice

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut corn kernels from the cob using a sharp knife.
  2. Heat a cast iron skillet or large pan over medium-high heat.
  3. Add melted butter and corn kernels, stirring occasionally until kernels char and become golden, about 12-15 minutes.
Make the cotija cheese mixture
  1. Combine cotija cheese, mayonnaise, cilantro, minced garlic, chili powder, salt, and pepper in a bowl.
Assemble and serve
  1. Divide charred corn among four small bowls or corn husks.
  2. Top each serving with the cheese mixture and a squeeze of fresh lime juice.
  3. Serve warm.

Notes

For the best charred edges, spread the corn in an even layer in the hot skillet and avoid stirring too frequently once it starts browning. Store leftovers in a covered container in the refrigerator for up to 3 days; rewarm in a skillet over medium heat until hot. Freezing is not recommended because the creamy topping can separate after thawing. For a lighter option, replace the mayonnaise with Greek yogurt while keeping the cotija cheese for the salty, tangy flavor.