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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 get golden edges, then get piled into cups and finished with lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mexican street corn cups
  • 4 corn ears, husked
  • 4 tbsp butter melted
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup mayonnaise
  • 0.25 cup fresh cilantro chopped
  • 2 clove garlic minced
  • 1 lime
  • 0.5 tsp chili powder
  • 0.25 tsp salt to taste
  • 0.125 tsp black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the husks using a sharp knife so all kernels are freed from the cob.
  2. Heat a cast iron skillet over medium-high heat until hot, then add the melted butter and corn kernels.
  3. Stir occasionally and cook until the kernels char and turn golden, about 12-15 minutes, using the skillet’s hot surface to create crispy edges.
Mix the cotija filling
  1. In a bowl, combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and pepper until evenly mixed and thick.
Assemble and serve
  1. Divide the charred corn among four small bowls or corn husks, distributing kernels evenly.
  2. Spoon the cotija cheese mixture over the corn cups so each portion is topped generously.
  3. Squeeze fresh lime juice over the top, then serve warm immediately for the best crisp-tender texture.

Notes

For maximum char and crisp edges, spread corn into a single layer in the skillet and avoid overcrowding—cook in batches if needed. Store leftovers in the fridge up to 3 days; reheat in a skillet or oven until warmed through (microwave softens the char). Freezing isn’t recommended because the corn texture changes. For a lighter option, use light mayonnaise while keeping the cotija for the salty, cheesy street-style finish.