Creamy Mexican Street Corn Cup
Creamy, zesty, and full of Mexican street flavor, this corn cup blends butter, Cotija cheese, crema, lime, and chili powder for an irresistible side dish.
By Emma & Ella FrostUpdated August 27, 2026
- Prep Time
- 10 min
- Cook Time
- 7 min
- Total Time
- 17 min
- Servings
- 4 servings
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Creamy Mexican Street Corn Cup
Creamy, zesty, and full of Mexican street flavor, this corn cup blends butter, Cotija cheese, crema, lime, and chili powder for an irresistible side dish.
- Prep Time
- 10 min
- Cook Time
- 7 min
- Total Time
- 17 min
- Servings
- 4 servings
- Category
- Dinner
- Cuisine
- Mexican
- Method
- Stovetop
- Diet
- Vegetarian
Ingredients
Corn kernels (fresh, grilled, or thawed frozen) – 4 cups
Butter – 3 tablespoons
Mayonnaise – 3 tablespoons
Mexican crema or sour cream – 1/2 cup
Cotija cheese – 1/2 cup
Lime juice – 1 tablespoon
Chili powder – 1 teaspoon
Garlic (optional), Jalapeño (optional)
Fresh cilantro – 2 tablespoons
Salt – to taste
Instructions
- Sauté Corn: Melt butter in a skillet and cook corn kernels until golden and slightly charred (5–7 minutes).
- Mix Sauce: In a bowl, combine mayo, crema, lime juice, chili powder, and salt.
- Combine: Add corn to the creamy mixture and toss to coat.
- Serve: Scoop into cups, top with Cotija, chili powder, and cilantro.
- Garnish: Serve warm with lime wedges on the side.
Notes
Store up to 3 days in the refrigerator. Reheat in skillet or microwave before serving. Best enjoyed fresh.
- Serving size
- 1 cup
- Calories
- 245
- Protein
- 5g
- Carbohydrates
- 18g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 6g
- Sodium
- 330mg
- Saturated fat
- 9g
- Cholesterol
- 38mg
Must‑Have Kitchen Equipment for This Recipe:
- Instant Pot Duo Plus 6‑Qt 9‑in‑1 Programmable Pressure Cooker
- Instant Vortex Plus 6‑Qt Air Fryer (ClearCook + OdorErase)
- Aucma 6.5‑Qt 6‑Speed Tilt‑Head Stand Mixer
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Behind the recipe
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