Creamy Mexican Street Corn Cup

This Creamy Mexican Street Corn Cup is a bold, comforting street-food classic served in a cup instead of on the cob. Sweet corn is coated in buttery, tangy crema, a touch of mayo, zesty lime, and warm spices, then finished with fresh herbs and cheese. It’s quick to make, deeply flavorful, and perfect as a snack, side dish, or party appetizer.

📝 Description

Inspired by Mexican elote, this cup version (often called esquites) is easier to eat and just as indulgent. The corn can be grilled for smoky depth or cooked on the stovetop for convenience. The creamy base balances richness with acidity, while chili powder adds gentle heat and color. Every bite is sweet, savory, tangy, and slightly spicy.

🛒 Ingredients

Base

• 4 cups corn kernels (fresh grilled, boiled, or frozen & thawed)

• 3 tbsp butter

• 3 tbsp mayonnaise

• ½ cup Mexican crema (or sour cream)

Flavor Boosters

• 1 clove garlic, minced (optional)

• ½ tsp chili powder (or smoked paprika)

• ¼–½ tsp cayenne pepper (optional, to taste)

• Juice of 1 lime

• Salt, to taste

Toppings

• ¼ cup crumbled cotija cheese (or feta)

• 2 tbsp chopped fresh cilantro

• Extra chili powder or Tajín, for garnish

• Lime wedges, for serving

👩‍🍳 Instructions

1. Cook the Corn

   • Grilled: Grill corn until lightly charred, then cut kernels off the cob.

   • Stovetop: Melt butter in a large skillet over medium heat. Add corn and cook 4–6 minutes until hot and lightly golden.

2. Build the Creamy Sauce
   Reduce heat to low. Stir in mayonnaise, Mexican crema, and garlic (if using). Mix until evenly coated and creamy.

3. Season
   Add chili powder, cayenne (if using), lime juice, and salt. Stir well and taste—adjust seasoning as needed.

4. Serve
   Spoon into cups. Top with cotija cheese, cilantro, and a sprinkle of chili powder or Tajín. Serve warm with lime wedges.

⭐ Tips for Best Flavor

• Smoky upgrade: Use grilled or fire-roasted corn.

• Extra tang: Add a splash of pickle juice or extra lime.

• Ultra creamy: Replace 2 tbsp crema with cream cheese.

• Spicy lovers: Add chopped jalapeño or a dash of hot sauce.

🔄 Variations

• Vegan: Use plant-based butter, vegan mayo, and cashew crema.

• Protein boost: Stir in diced grilled chicken or shrimp.

• Cheesy: Add shredded Oaxaca or Monterey Jack while warm.

• Street-style deluxe: Top with crushed hot Cheetos or chicharrón crumbs.

🧠 Related Questions (FAQ)

What’s the difference between elote and esquites?
Elote is corn on the cob; esquites are the kernels served in a cup with similar toppings.

Can I make this ahead of time?
Yes. Store refrigerated for up to 2 days. Reheat gently and add fresh lime before serving.

What can I substitute for Mexican crema?
Sour cream thinned with 1–2 tbsp milk or heavy cream works perfectly.

Is this very spicy?
It’s mildly spicy. Heat is adjustable—reduce or omit cayenne for a mild version.

Can I serve it cold?
Absolutely! It’s delicious chilled, especially in hot weather.