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Mexican Street Corn Cups

Mexican street corn cups with crispy golden charred corn and a creamy cotija cheese mixture. Pan-seared kernels make the edges golden while lime and cilantro bring bright street-food flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn cups
  • 1 4 ears corn, husked
  • 4 tbsp 4 tablespoons butter, melted
  • 0.5 cup 1/2 cup cotija cheese, crumbled
  • 0.25 cup 1/4 cup mayonnaise
  • 0.25 cup 1/4 cup fresh cilantro, chopped
  • 2 cloves 2 cloves garlic, minced
  • 1 1 lime
  • 0.5 tsp 1/2 teaspoon chili powder
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut corn kernels from the cob using a sharp knife. Aim for even kernel sizes so they char at the same rate.
  2. Heat a cast iron skillet over medium-high heat. Add melted butter and corn kernels, stirring occasionally until kernels char and become golden, about 12-15 minutes, and keep the pan hot for better browning.
Mix the cotija topping
  1. Combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and pepper in a bowl. Stir until the mixture looks thick and creamy with no dry cheese pockets.
Assemble and serve
  1. Divide charred corn among four small bowls or corn husks. Top each serving with the cheese mixture and squeeze fresh lime juice over the top right before eating, and serve warm for the best crispy edges.

Notes

For extra char, don’t overcrowd the skillet—cook in batches if needed—so you get crisp, golden edges. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm in a hot skillet for 3-5 minutes to help restore some texture. Freezing is not recommended because the corn and cotija mixture can soften. For a lighter option, swap mayonnaise for Greek yogurt (same amount) to keep the topping creamy.