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Mexican Street Corn Cups

Mexican street corn cups with crispy golden charred corn kernels and a creamy cotija cheese topping. Skillet-caramelized corn plus tangy lime makes a street-food-style side that’s ready in about 30 minutes.
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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 4 ears corn Husked; cut kernels from the cob.
  • 4 tbsp butter Melted before cooking.
  • 0.5 cup cotija cheese Crumble for topping.
cheese mixture
  • 0.25 cup mayonnaise
  • 0.25 cup fresh cilantro Chopped.
  • 2 clove garlic Minced.
  • 0.5 tsp chili powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
lime
  • 1 lime Cut; use juice to finish.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the husked cobs and keep the kernels ready. Heat a cast iron skillet over medium-high heat until hot, then add the melted butter and the corn kernels.
  2. Stir occasionally and cook the corn until the kernels char and turn golden, about 12-15 minutes. Pull the skillet off the heat when the edges look dark and crisp.
Mix the cotija topping
  1. In a bowl, combine the cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and pepper. Stir until the mixture looks thick and evenly speckled with herbs and spices.
Assemble and serve
  1. Divide the charred corn among four small bowls or corn husks. Spoon the cotija cheese mixture over each portion.
  2. Finish each cup with a squeeze of fresh lime juice and serve warm. The topping should look creamy and cling to the hot, crunchy corn edges.

Notes

For best crunch, cook the corn in a hot skillet without crowding and stir just enough to char the edges. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a hot skillet for a few minutes and add a fresh squeeze of lime before serving. Freezing isn’t recommended because the corn texture softens. If you want a lighter option, swap mayonnaise for plain Greek yogurt for a tangier, lower-fat topping.