Charred corn tossed in a creamy, tangy dressing with cotija and chilli — all the flavour of elote, spooned into cups instead of on the cob.
Loaded Mexican Street Corn Cups
Charred corn tossed in a creamy, tangy dressing with cotija and chilli — all the flavour of elote, spooned into cups instead of on the cob.
Ingredients
Equipment
Method
- Heat the oil in a skillet or grill pan over high heat and char the corn for 6-8 minutes, stirring occasionally, until lightly blackened in spots.
- In a bowl, whisk the mayonnaise, sour cream, lime juice, chilli powder and salt.
- Toss the warm corn in the dressing, then spoon into small cups.
- Top each cup with cotija, a pinch more chilli powder and cilantro.
Notes
Frozen corn works well here — no need to thaw, just char it a minute or two longer.
Stay Hungry
Recipes worth making. Stories worth knowing. Discoveries from kitchens around the world.
Want more recipes like this?
Save it for later and follow Bananuts for a new recipe every few days.
Save to PinterestFollow on PinterestFollow on InstagramFollow on Facebook