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Creamy Mexican Street Corn Cup

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  • Prep Time: 20 minutes

  • Cook Time: 10 minutes (for charring corn)

  • Total Time: 30 minutes

  • Servings: 6 cups (as a substantial side/appetizer)

  • Yield: Approximately 4 cups of corn mixture

  • Skill Level: Easy

  • Recipe Intensity: Low (Simple chopping, mixing, and assembly).

Ingredients

For the Charred Corn:

  • 4 cups fresh corn kernels (from about 4-5 large ears) or 2 (15 oz) bags frozen fire-roasted corn, thawed and patted dry

  • 1 tablespoon neutral oil (avocado, vegetable)

  • ½ teaspoon kosher salt

For the Legendary Creamy Sauce:

  • ⅓ cup full-fat mayonnaise (Mexican-style like Kewpie or Hellmann’s)

  • ⅓ cup crumbled Cotija cheese, plus more for garnish

  • ⅓ cup Mexican crema (or substitute: sour cream thinned with a splash of milk)

  • 2 tablespoons freshly squeezed lime juice (from about 1 large lime)

  • 1 small clove garlic, finely grated or pressed

  • ½ teaspoon ancho chili powder or smoked paprika, plus more for dusting

  • ¼ teaspoon finely ground black pepper

  • ¼ teaspoon cayenne pepper (optional, for heat)

For the Fresh Mix-Ins & Garnish:

  • ¼ cup finely chopped fresh cilantro, plus sprigs for garnish

  • 2 tablespoons finely chopped red onion

  • 1 small jalapeño or serrano pepper, seeds and ribs removed, finely minced

  • For Serving: 6 sturdy store-bought tortilla salad cups OR baked wonton cups

  • Essential Finale: Lime wedges, for serving

Equipment Needed

  • Large skillet (cast-iron preferred) or grill pan

  • Mixing bowls (one large, one small)

  • Sharp knife & cutting board

  • Microplane or fine grater (for garlic)

  • Measuring cups and spoons

  • Spatula

Instructions

Part 1: Achieve the Perfect Char

  1. Prep the Corn: If using fresh corn, shuck the ears and use a sharp knife to slice the kernels from the cob. The easiest method is to place the cob upright in a large bowl and slice downward; the bowl catches all the kernels and splatter. If using frozen corn, ensure it is thoroughly thawed and patted very dry with paper towels—excess moisture is the enemy of a good char.

  2. Char to Perfection: Heat a large, heavy-bottomed skillet (cast-iron is ideal) over medium-high heat until very hot. Add the oil and swirl to coat. Add the corn in a single layer. Let it cook, without stirring, for 2-3 minutes to develop a deep, smoky char on one side. Sprinkle with the ½ teaspoon of salt.

  3. Finish Cooking: After the first char, stir the corn and continue to cook for another 4-5 minutes, stirring occasionally, until the kernels are tender and have multiple browned, blistered spots. This step builds the foundational smoky flavor. Transfer the charred corn to a large mixing bowl and let it cool for 5-10 minutes. It should be warm, not piping hot, when you add the sauce.

Part 2: Craft the Iconic Creamy Sauce

  1. Combine the Base: In a small bowl, whisk together the mayonnaise, crema (or thinned sour cream), and lime juice until smooth.

  2. Infuse the Flavor: Whisk in the grated garlic, ½ teaspoon ancho chili powder, black pepper, and optional cayenne.

  3. Cheese Integration: Fold in the ⅓ cup of crumbled Cotija cheese. The sauce will be thick, creamy, and speckled with cheese. Set aside.

Part 3: The Brilliant Assembly

  1. Combine Corn & Sauce: Pour the prepared creamy sauce over the slightly cooled charred corn in the large bowl.

  2. Add Freshness & Crunch: Add the finely chopped cilantro, red onion, and minced jalapeño to the bowl.

  3. The Final Fold: Using a spatula, gently fold everything together until the corn kernels are uniformly coated in the creamy, cheesy sauce and the fresh ingredients are evenly distributed. Taste and adjust seasoning, adding a pinch more salt or a squeeze of lime juice if needed.

  4. Chill (The Secret Step): For the absolute best flavor, cover the bowl and refrigerate the corn mixture for 15-20 minutes. This allows the flavors to marry, the sauce to cling perfectly, and the mixture to cool to a refreshing, yet not cold, temperature. This is what transforms it from good to extraordinary.

Part 4: Cup & Serve

  1. Prepare the Vessel: Arrange your tortilla cups or baked wonton cups on a serving platter or individual plates.

  2. Fill Generously: Using a spoon or a small scoop, fill each cup to overflowing with the creamy corn mixture. The generous, abundant look is key.

  3. The Garnish Blizzard: Just before serving, finish each cup with an extra sprinkle of crumbled Cotija cheese, a light dusting of ancho chili powder or smoked paprika, and a small, fresh cilantro sprig.

  4. The Essential Partner: Serve immediately, with lime wedges on the side. Instruct guests to give their cup a final, fresh squeeze of lime juice just before diving in.

Nutritional Information (Per Corn Cup, including tortilla cup vessel)

  • Calories: ~280 kcal

  • Total Fat: 18g

  • Saturated Fat: 4.5g

  • Cholesterol: 20mg

  • Sodium: 380mg

  • Total Carbohydrates: 26g

  • Dietary Fiber: 3g

  • Sugars: 6g

  • Protein: 6g

Note: Nutritional information is an estimate. Using light mayo or less cheese will lower fat content. The values can vary significantly based on the specific tortilla cup used.

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