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Loaded Mexican Street Corn Cups

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups corn kernels (fresh, frozen, or canned and drained)
  • 1 tbsp oil
  • 0.33 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese, crumbled
  • 1 tsp chilli powder, plus more for garnish
  • 1 lime, juiced
  • 2 tbsp cilantro, chopped
  • 0.5 tsp salt

Equipment

  • 1 Skillet or grill pan
  • 1 Mixing Bowl

Method
 

  1. 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.
  2. In a bowl, whisk the mayonnaise, sour cream, lime juice, chilli powder and salt.
  3. Toss the warm corn in the dressing, then spoon into small cups.
  4. 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.