If you’ve been dreaming of a snack that bursts with flavor and creamy goodness, I’m so excited to share this Creamy Mexican Street Corn in a Cup Recipe with you. It’s everything you love about classic Mexican street corn—sweet, smoky, tangy, and spicy—all packed into a convenient cup you can enjoy anywhere. Whether you’re looking for a quick treat after work or a festive side for your next gathering, this recipe will have you coming back for seconds (and thirds) because it’s just that irresistible.
Ingredients You’ll Need
One of the best parts about this Creamy Mexican Street Corn in a Cup Recipe is how straightforward and fresh the ingredients are. Each component brings something special: richness from the butter and mayo, bright acidity from the lime, and a mild kick from the chili and jalapeño. These simple ingredients come together to create layers of flavor and texture you’ll adore.
- 3 tbsp unsalted butter: Essential for sautéing the corn to get that slight caramelization and buttery richness.
- 4 cups corn kernels: Fresh is ideal, but frozen works just as well once thawed; the star ingredient with that sweet crunch.
- 3 tbsp mayonnaise: Adds creamy texture and a tangy balance to the dish.
- ½ cup Mexican crema: The traditional touch that can be swapped for sour cream—but crema lends a softer flavor.
- 1 clove garlic (minced, optional): Adds a subtle savory depth without overpowering the other flavors.
- ½ jalapeño (finely chopped, optional): For a gentle heat that wakes up the taste buds.
- 1 whole lime (freshly squeezed): Brightens the entire dish, adding fresh citrus zing.
- 1 tsp chili powder: Brings smoky warmth and a touch of spice.
- 1 pinch salt: Crucial to enhance all the lovely flavors in this cup of goodness.
How to Make Creamy Mexican Street Corn in a Cup Recipe
Step 1: Sauté the Corn
Start by melting the unsalted butter in a large skillet over medium heat. Once melted, add your corn kernels and cook, stirring occasionally, until they develop a slight golden char and become tender—about 7 to 8 minutes. This caramelization really takes the corn flavor to another level and lays the foundation for this scrumptious dish.
Step 2: Mix the Creamy Sauce
While the corn is cooking, combine mayonnaise, Mexican crema, minced garlic, finely chopped jalapeño, chili powder, and a pinch of salt in a bowl. Stir until it’s smooth and well blended. This luscious sauce is what gives the dish its trademark creaminess and that perfect tang.
Step 3: Combine Corn and Sauce
Once the corn is nicely sautéed and slightly cooled, stir it into the bowl with your creamy sauce. Mix everything together evenly so each kernel is luxuriously coated. This is where the magic happens—the warm corn soaking up every bit of flavor from your sauce blend.
Step 4: Add the Finishing Touch
Finally, squeeze fresh lime juice over the mixture and give it a quick toss. The lime juice adds a bright, lively kick that balances the richness beautifully. Taste and adjust with a little more salt or chili powder if needed. Your creamy Mexican street corn in a cup is now ready to enjoy!
How to Serve Creamy Mexican Street Corn in a Cup Recipe
Garnishes
Adding a few thoughtful garnishes takes this dish from delicious to dazzling. Try sprinkling crumbled cotija cheese or a dusting of extra chili powder for color and flavor contrast. Fresh cilantro or chopped green onions also add a fresh herbal note that complements the creamy corn perfectly.
Side Dishes
This dish can stand on its own as a snack, but it’s also a fantastic side for grilled meats, tacos, or a spicy taco salad. It balances smoky, rich proteins beautifully, providing a creamy and tangy counterpoint that your guests will rave about.
Creative Ways to Present
For parties or casual get-togethers, serve the creamy Mexican street corn in small clear cups for a fun, portable presentation everyone can enjoy easily. You could also layer it with black beans and a sprinkle of cheese in mason jars as a festive layered dip alternative—such a vibrant way to wow your crowd.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be miraculous!), store them in an airtight container in the refrigerator for up to two days. The corn can continue to absorb the creamy sauce, so the flavors get richer overnight.
Freezing
I don’t recommend freezing this creamy Mexican street corn in a cup recipe since the texture of corn and the creamy sauce may become grainy or watery once thawed. Best to enjoy it fresh for the ultimate flavor experience.
Reheating
To warm up leftovers, gently reheat in a skillet over low heat just until warmed through. Avoid the microwave if you can, as slow reheating helps maintain the sauce’s creaminess without breaking or separating.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works perfectly once thawed and even helps save time since it’s pre-cut and ready to cook. Just make sure to drain any excess water before sautéing.
What can I substitute for Mexican crema?
If you don’t have Mexican crema, sour cream is the best substitute and will give a similar tangy creaminess. Greek yogurt can also work, but it will change the texture slightly.
How spicy is this dish?
The heat level is mild to medium depending on how much jalapeño and chili powder you use. You can easily adjust by adding more or less jalapeño or swapping chili powder for smoked paprika for less heat with smoky flavor.
Is this recipe gluten-free?
Yes! All the ingredients used here are naturally gluten-free, making this a safe and delicious choice for anyone avoiding gluten.
Can I make this vegan?
To veganize this dish, substitute butter with olive oil, use vegan mayonnaise and a dairy-free sour cream alternative. Skip the cheese garnishes, and you’ll get a tasty plant-based version of the creamy Mexican street corn in a cup recipe.
Final Thoughts
This Creamy Mexican Street Corn in a Cup Recipe is such a joy to make and eat. It’s quick, packed with flavor, and versatile for any occasion. I encourage you to dive in, make it your own, and most importantly, savor every creamy, zesty bite.
Print
Creamy Mexican Street Corn in a Cup Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (4 cups total)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Mexican Street Corn in a Cup recipe brings the authentic flavors of elote into an easy-to-make, creamy side dish perfect for any meal. Combining sautéed corn with a luscious blend of mayonnaise, Mexican crema, lime, and a hint of chili powder, this recipe is a fresh twist on a street food classic that you’ll want to enjoy daily.
Ingredients
For the Corn Base
- 3 tbsp unsalted butter
- 4 cups corn kernels (fresh or frozen, thawed)
For the Creamy Sauce
- 3 tbsp mayonnaise
- ½ cup Mexican crema (substitute sour cream if needed)
- 1 clove garlic, minced (optional)
- ½ jalapeño, finely chopped (optional)
- 1 whole lime, freshly squeezed
- 1 tsp chili powder
- 1 pinch salt
Instructions
- Prepare the Corn: Heat butter in a skillet over medium heat. Add the corn kernels and sauté for about 7-8 minutes until the corn is slightly golden and cooked through, stirring occasionally to prevent burning.
- Mix the Creamy Sauce: In a separate bowl, combine mayonnaise, Mexican crema, minced garlic, finely chopped jalapeño, freshly squeezed lime juice, chili powder, and salt. Mix thoroughly to create a smooth and flavorful sauce.
- Combine and Serve: Once the corn is cooked, remove from heat and fold in the creamy sauce mixture. Stir until the corn is evenly coated. Serve immediately in cups or bowls, garnished with extra chili powder or lime wedges if desired.
Notes
- Fresh corn kernels give the best flavor, but frozen and thawed kernels work well too.
- You can adjust the amount of jalapeño and chili powder to control the heat level to your taste.
- Substitute Mexican crema with sour cream if you can’t find it.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently on the stove.
- Adding some crumbled cotija cheese on top adds an authentic touch.
