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Mexican Street Corn Cups

Mexican street corn cups with crispy golden charred edges are filled with a creamy cotija cheese mixture and finished with fresh lime. Pan-seared corn gets browned in a cast-iron skillet for that street food skillet char texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

corn
  • 4 ears corn, husked
butter
  • 4 tbsp butter, melted
cotija cheese
  • 0.5 cup cotija cheese, crumbled
mayonnaise
  • 0.25 cup mayonnaise
cilantro
  • 0.25 cup fresh cilantro, chopped
garlic
  • 2 clove garlic, minced
lime
  • 1 lime
chili powder
  • 0.5 tsp chili powder
salt and pepper
  • 0.25 tsp Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the cob using a sharp knife. Keep kernels in one layer so they can brown evenly.
  2. Heat a cast iron skillet over medium-high heat. Add the melted butter, then stir in corn kernels and spread them out for direct contact with the pan.
  3. Cook, stirring occasionally, until the kernels char and turn golden, about 12-15 minutes. Look for dark browned spots and a toasty, caramel-like color.
Make the cotija topping and serve
  1. In a bowl, combine cotija cheese, mayonnaise, cilantro, minced garlic, chili powder, salt, and pepper. Mix until you get a thick, creamy paste with visible green flecks.
  2. Divide the charred corn among four small bowls or corn husks. Top each serving with the cheese mixture and squeeze fresh lime juice over the top.
  3. Serve warm right away. The topping should look creamy and lightly speckled while the corn stays crisp at the edges.

Notes

Pro tip: use a very hot skillet and keep stirring only occasionally so you get browned, charred edges instead of steamed corn. Store leftovers in the refrigerator up to 2 days; reheat in a hot skillet for 3-5 minutes to refresh the char, and note the topping may loosen slightly. Freezing isn’t recommended for best texture. For a lighter option, swap mayonnaise for Greek yogurt to keep a creamy coating with less fat.