Discover the vibrant and flavorful world of Mexican street food with our Creamy Mexican Street Corn Cup recipe. This delightful dish takes the beloved elote recipe and transforms it into a convenient, portable format. Perfect for summer gatherings or as a quick appetizer, this Mexican corn salad offers all the street corn flavors you love in a cup that's easy to enjoy.
Ingredients
Scale:
4 ears of fresh corn, husked
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese
2 tablespoons lime juice (freshly squeezed)
1 teaspoon chili powder
1 teaspoon smoked paprika
1 garlic clove, minced
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese
1 lime, cut into wedges
Extra chili powder, for garnish
Instructions
Grill the Corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn for 10-15 minutes, turning occasionally, until charred and tender.
Prepare the Creamy Sauce: In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, and minced garlic. Whisk together until smooth and creamy.
Assemble the Cups: Once the corn is grilled, let it cool slightly. Carefully slice off the kernels from the cobs and place them in a large bowl. Add the creamy sauce to the corn and toss until the kernels are well-coated.
Serve: Divide the creamy corn mixture into individual cups. Top each serving with additional cotija cheese, a sprinkle of chili powder, and a generous amount of chopped cilantro. Add a lime wedge to each cup.
