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Mexican Street Corn Cups

Mexican street corn cups with crispy golden charred edges and a creamy cotija cheese topping. Corn is pan-seared until golden, then filled and finished with lime for classic street food flavor.
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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 base
  • 4 corn ears (husked) Use fresh corn for best charring.
  • 4 tbsp butter Melted, for searing the kernels.
  • 0.5 cup cotija cheese, crumbled For topping and salty richness.
Creamy topping
  • 0.25 cup mayonnaise Binds the cotija mixture.
  • 0.25 cup fresh cilantro, chopped Adds herbal freshness.
  • 2 clove garlic, minced Minced for even flavor.
  • 0.5 tsp chili powder For heat and street-style flavor.
  • 1 lime Use fresh juice to finish.
  • 0.25 tsp salt and pepper To taste; season corn and topping.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the cob, then pat dry so they char instead of steam.
  2. Heat a cast iron skillet over medium-high heat until hot, then add melted butter and the corn kernels.
  3. Stir occasionally and cook until the kernels char and turn golden, about 12-15 minutes.
Mix the cotija topping
  1. In a bowl, combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, and salt and pepper to taste.
Assemble and serve
  1. Divide the charred corn among four small bowls or corn husks.
  2. Top each serving with the cotija cheese mixture and squeeze with fresh lime juice.
  3. Serve warm right away for the crispiest edges.

Notes

For extra crisp, make sure the skillet is fully preheated before adding butter and corn, and avoid crowding. Store leftovers in the refrigerator up to 2 days; reheat in a hot skillet for best texture (freeze not recommended because the topping can separate). For a lighter option, use Greek yogurt in place of mayonnaise while keeping the cotija for the salty, tangy street-style profile.