Creamy Mexican Street Corn Cup
Prep Time10 minutesCook Time10 minutesTotal Time20 minutesServings6 servingsCourseSide DishCuisineMexican-InspiredCaloriesApproximately 280 calories per servingIngredients4 cups sweet corn kernels (fresh, frozen, or canned, drained)2 tablespoons unsalted butter⅓ cup mayonnaise¼ cup sour cream½ cup crumbled Cotija cheese, plus extra for garnish1 tablespoon fresh lime juice1 teaspoon chili powder1 teaspoon Tajín seasoning½ teaspoon garlic powderSalt and black pepper, to taste2 tablespoons chopped fresh cilantroLime wedges, for serving (optional)InstructionsHeat the butter in a large skillet over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until lightly charred.In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, Tajín, garlic powder, salt, and black pepper until smooth.Add the warm corn to the bowl and stir until evenly coated in the creamy mixture.Fold in the Cotija cheese and chopped cilantro.Taste and adjust the seasoning with more lime juice, Tajín, or salt if desired.Spoon the mixture into serving cups or bowls.Garnish with extra Cotija cheese, a sprinkle of Tajín or chili powder, fresh cilantro, and a lime wedge before serving.NotesFresh corn provides the sweetest flavor, but frozen corn is an excellent year-round option.For extra smoky flavor, grill the corn before cutting the kernels from the cob.Feta cheese or queso fresco can be substituted if Cotija isn't available.Add diced jalapeños or a dash of cayenne pepper for a spicier version.For a lighter recipe, replace the sour cream with plain Greek yogurt.This dish can be served warm, at room temperature, or chilled.StorageStore leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving again. Freezing is not recommended, as the creamy dressing may separate after thawing.Nutrition (Per Serving – Approximate)Calories: 280Protein: 6gCarbohydrates: 22gFat: 20gSaturated Fat: 7gFiber: 3gSugar: 6gSodium: 420mg