Mexican Street Corn Cups with Cilantro Lime Mayo
Ingredients
- 3 cups
fresh or frozen, thawed if frozen
How to measure
- ½ cup · ≈ 120 ml
How to measure
- 2 tablespoons · ≈ 30 ml
freshly squeezed
How to measure
- ¼ cup
finely chopped
How to measure
- ½ cup
crumbled
How to measure
- 1 tablespoon · ≈ 15 ml
How to measure
- 1 teaspoon
How to measure
- ¾ teaspoon
How to measure
Use ½ teaspoon + ¼ teaspoon.
- ¼ teaspoon
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Sauté the Corn
Begin by heating the olive oil in a medium skillet over medium-high heat until shimmering. Add the fresh or thawed corn kernels and sauté for about 5 to 7 minutes, stirring occasionally. The goal is to achieve a slight browning or light char on the corn, which intensifies its natural sweetness and imparts a subtle smoky flavor. The kernels should become tender but still maintain a bit of firmness for texture. Watch carefully to avoid burning, adjusting heat as needed to ensure even cooking.
Prepare the Cilantro Lime Mayo
While the corn cooks, prepare the cilantro lime mayo dressing in a mixing bowl. Combine the mayonnaise with the freshly squeezed lime juice, finely chopped cilantro leaves, salt, and black pepper. Stir these ingredients together until the mixture is smooth and creamy. The acidity of the lime juice balances the richness of the mayonnaise, and the cilantro adds a fresh herbal note. Taste and adjust the seasoning if necessary to achieve the right balance between tanginess and creaminess.
Assemble the Corn Cups
Once the corn is cooked and slightly cooled for about 2 minutes so it is warm but not hot, fold in about half of the prepared cilantro lime mayo. Stir gently but thoroughly to coat each kernel evenly with the dressing. This step ensures the corn cups have a flavorful base, but you keep some for garnish and added creaminess on top. Spoon this coated corn mixture evenly into individual serving cups or small bowls, providing a convenient, mess-free presentation ideal for casual gatherings.
Garnish and Serve
To finish the corn cups, add a generous dollop of the remaining cilantro lime mayo on top of each cup. Sprinkle with crumbled cotija cheese, which provides a salty, crumbly contrast to the creamy and sweet components below. Then lightly dust with chili powder for a mild heat and vibrant color. Optionally, add a few extra cilantro leaves for freshness and visual appeal. Serve these corn cups immediately while warm to enjoy the creamy, tangy, and spicy layers at their best.
Corn cups are an innovative and convenient way to enjoy the beloved flavors of Mexican street corn without the hassle of eating corn on the cob. These Mexican Street Corn Cups present all the vibrant elements of esquites, served individually for easy sharing and casual entertaining.
This recipe highlights the natural sweetness of sautéed corn kernels combined with a creamy cilantro lime mayo, creating a harmonious blend of tangy, fresh, and rich flavors. With a finishing touch of salty cotija cheese and a subtle kick of chili powder, each cup offers a satisfying balance of textures and tastes.
Quick to prepare and requiring simple pantry staples, this approachable appetizer captures the essence of Mexican street food at home. Whether for a party appetizer or a flavorful snack, it comes together in under 30 minutes and is suitable for cooks at any skill level.
How to Make Corn Cups
- Sauté the Corn: Begin by heating the olive oil in a medium skillet over medium-high heat until shimmering. Add the fresh or thawed corn kernels and sauté for about 5 to 7 minutes, stirring occasionally.
- Prepare the Cilantro Lime Mayo: While the corn cooks, prepare the cilantro lime mayo dressing in a mixing bowl. Combine the mayonnaise with the freshly squeezed lime juice, finely chopped cilantro leaves, salt, and black pepper.
- Assemble the Corn Cups: Once the corn is cooked and slightly cooled for about 2 minutes so it is warm but not hot, fold in about half of the prepared cilantro lime mayo. Stir gently but thoroughly to coat each kernel evenly with the dressing.
- Garnish and Serve: To finish the corn cups, add a generous dollop of the remaining cilantro lime mayo on top of each cup. Sprinkle with crumbled cotija cheese, which provides a salty, crumbly contrast to the creamy and sweet components below.
Equipment
- medium skillet
- mixing bowl
- spoon
- measuring spoons
- small bowl
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| corn kernelsfresh or frozen, thawed if frozen | 3 cups | 450 grams |
| mayonnaise | ½ cup | 120 ml |
| lime juicefreshly squeezed | 2 tablespoons | 30 ml |
| cilantro leavesfinely chopped | ¼ cup | 15 grams |
| cotija cheesecrumbled | ½ cup | 60 grams |
| olive oil | 1 tablespoon | 15 ml |
| chili powder | 1 teaspoon | 2 grams |
| salt | ¾ teaspoon | 4 grams |
| black pepper | ¼ teaspoon | 1 gram |
Cooking tips
- Use fresh corn kernels when in season for the best natural sweetness and texture.
- If making ahead, prepare the cilantro lime mayo and sautéed corn separately, then combine just before serving to keep the texture fresh.
- To add extra heat, incorporate a pinch of cayenne pepper or finely chopped jalapeño into the mayo mixture.
- Mix gently when combining mayo with the warm corn to avoid breaking the creamy texture.
Substitutions
- Replace cotija cheese with feta cheese for a similar tangy and crumbly texture, noting it will alter the exact flavor profile.
- Use vegan mayonnaise to make this recipe dairy-free, which will change the creaminess slightly but maintain the overall creamy coating effect.
Storage and reheating
Any leftover corn cups should be stored in an airtight container in the refrigerator and consumed within 2 days for optimal freshness. To enjoy them again, reheat gently in a skillet over low heat or briefly in the microwave just until warmed through.
After reheating, add fresh cilantro lime mayo and sprinkle cotija cheese on top to restore their creamy texture and flavor balance, as storing assembled cups for extended times can lead to sogginess and diminished quality. This approach helps maintain the integrity of the dish and delivers the best eating experience even after storage.
Allergen notes
Potential allergens include eggs (mayonnaise), dairy (cotija cheese). Check all labels and substitutions; this is not an exhaustive allergen assessment.