🌽 Creamy Mexican Street Corn Cup (Esquites
Here’s a complete, creamy, street-style corn cup recipe based on the ingredients you shared—rich, tangy, and perfect as a snack or side.
🛒 Ingredients
4 cups corn kernels (fresh, grilled, or frozen & thawed)
3 tbsp butter
3 tbsp mayonnaise
½ cup Mexican crema (or sour cream)
½ cup cotija cheese, crumbled (or feta)
1–2 tbsp fresh lime juice (to taste)
½–1 tsp chili powder or Tajín (adjust heat)
¼ tsp smoked paprika (optional but great)
Salt, to taste
2 tbsp fresh cilantro, finely chopped
Optional toppings:
Extra cotija, more Tajín, hot sauce, diced jalapeño
👩🍳 Instructions
Cook the corn
Melt butter in a large skillet over medium heat.
Add corn and cook 5–7 minutes, stirring occasionally, until heated and lightly charred.
Make it creamy
Lower heat and stir in mayonnaise and crema until fully combined and creamy.
Season
Add lime juice, chili powder (or Tajín), smoked paprika, and salt.
Taste and adjust acidity, salt, or spice.
Finish
Remove from heat. Stir in cotija cheese and cilantro.
Serve
Spoon into cups and top with extra cheese, Tajín, and a squeeze of lime.
🔥 Pro Tips
Extra street flavor: Use grilled corn cut straight off the cob.
Spicy version: Add chipotle powder or a dash of hot sauce.
Lighter option: Swap half the mayo for Greek yogurt.