Creamy Mexican Street Corn Cup

🌽 Creamy Mexican Street Corn Cup (Elote en Vaso)

🕒 Time

15–20 minutes

🍽️ Serves

4 cups

🧾 Ingredients

Corn

• 4 cups corn kernels
  (fresh, frozen, or canned — drained if canned)

• 1 tbsp butter

Creamy Sauce

• ¼ cup mayonnaise

• ¼ cup Mexican crema
  (or sour cream)

• ½ tsp garlic powder (optional but recommended)

• ½ tsp smoked paprika (or regular paprika)

• ½–1 tsp chili powder (adjust to taste)

• Salt, to taste

• 1 tbsp lime juice (fresh)

Toppings

• ½ cup crumbled cotija cheese
  (or feta cheese)

• Extra chili powder or Tajín

• Fresh cilantro, finely chopped (optional)

• Lime wedges

👩‍🍳 Instructions

1. Cook the corn

   • Heat butter in a skillet over medium-high heat.

   • Add corn and cook for 5–7 minutes, stirring occasionally, until heated and lightly charred.

   • Season lightly with salt.

2. Make it creamy

   • Lower heat to medium.

   • Stir in mayonnaise, crema, garlic powder, paprika, chili powder, and lime juice.

   • Mix until the corn is fully coated and creamy.

   • Taste and adjust salt, spice, or lime.

3. Serve

   • Spoon corn into cups or bowls.

   • Top with cotija cheese, extra chili powder or Tajín, and cilantro.

   • Serve with lime wedges on the side.

🔥 Optional Add-Ons

• Spicy: Add hot sauce or diced jalapeños

• Extra smoky: Use chipotle powder

• Protein: Add grilled chicken or shrimp

• Vegan: Use vegan mayo & plant-based sour cream