Description
This recipe delivers a creamy, portable version of Mexican street corn, perfect for an easy-to-eat snack.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Salt to taste
- Optional: dash of hot sauce
Instructions
- Heat butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until slightly charred and tender, about 7-10 minutes for fresh corn, or 5-7 minutes for frozen corn.
- While corn cooks, combine mayonnaise, sour cream or crema, lime juice, chili powder, and smoked paprika in a medium bowl. Mix until smooth.
- Remove corn from heat. Add the cooked corn to the bowl with the creamy mixture. Stir to coat all the corn evenly.
- Stir in 1/4 cup cotija cheese and 2 tablespoons fresh cilantro. Season with salt to taste. Add a dash of hot sauce if desired.
- Spoon the creamy corn mixture into individual cups.
- Garnish with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro. Serve warm.
Notes
- For a spicier kick, use a hotter chili powder or add a pinch of cayenne pepper.
- If cotija cheese is unavailable, use crumbled feta cheese as a substitute.
- This dish is best served fresh, but leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg