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
Scale
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.
