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Mexican Street Corn Cups

Mexican street corn cups with crispy golden charred kernels are filled with a creamy cotija cheese mixture and finished with fresh lime. Cook the corn in a hot cast iron skillet for maximum browning and serve warm in cups or husks.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Corn cups base
  • 4 corn Husked ears; kernels cut from the cob.
  • 4 tbsp butter Melted before cooking.
  • 0.5 cup cotija cheese Crumbled.
Creamy topping
  • 0.25 cup mayonnaise For creaminess.
  • 0.25 cup cilantro Fresh, chopped.
  • 2 garlic Minced cloves.
  • 0.5 tsp chili powder For smoky heat.
  • 1 lime Squeeze juice to finish.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the husked ears using a sharp knife, keeping pieces bite-size for even browning.
  2. Heat a cast iron skillet over medium-high heat, then add the melted butter and corn kernels, stirring occasionally until kernels char and become golden, about 12-15 minutes.
Mix the cotija filling
  1. In a bowl, combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and pepper until it forms a thick, creamy mixture.
Fill and finish
  1. Divide the charred corn among four small bowls or corn husks and top each portion with the cotija cheese mixture.
  2. Squeeze fresh lime juice over the cups and serve warm for best crunch and gooey melt.

Notes

For the crispiest edges, don’t crowd the skillet and stir only occasionally so the kernels can develop dark char spots. Refrigerate leftovers in a sealed container up to 3 days; rewarm in a hot skillet to regain some texture, then reassemble with fresh lime. Freezing is not recommended because the corn texture softens after thawing. If you want a lighter option, use Greek yogurt in place of mayonnaise for a tangier, lower-fat filling.