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Mexican Street Corn Cups

Mexican street corn cups with charred, crispy golden corn filled with a creamy cotija cheese mixture and a bright lime squeeze. Cook in a hot cast-iron skillet until the kernels turn golden and lightly blistered, then top with a savory cilantro-garlic blend.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn ears, husked Use fresh corn for best char and sweetness.
Corn-cooking fat
  • 4 tbsp butter, melted Melted butter helps the kernels crisp in the hot pan.
Cotija cheese filling
  • 0.5 cup cotija cheese, crumbled Cotija adds a salty, crumbly texture.
  • 0.25 cup mayonnaise Mayo helps the filling turn creamy and cling to the corn.
  • 0.25 cup fresh cilantro, chopped Chopped cilantro adds herbaceous flavor.
  • 2 clove garlic, minced Minced garlic disperses evenly through the cheese mix.
  • 0.5 tsp chili powder Adds smoky heat to the filling.
  • 0.25 lime You’ll use lime juice to finish each cup.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut corn kernels from the cob using a sharp knife. Keep the kernels roughly even so they char uniformly.
  2. Heat a cast iron skillet or large pan over medium-high heat. Add melted butter and corn kernels, stirring occasionally until kernels char and become golden, about 12-15 minutes, with visible blistering and browned edges.
Make the cotija mixture and assemble
  1. Combine cotija cheese, mayonnaise, cilantro, minced garlic, chili powder, salt, and pepper in a bowl. Stir until the mixture looks thick and creamy with no dry cheese pockets.
  2. Divide charred corn among four small bowls or corn husks. Top each serving with the cheese mixture and a squeeze of fresh lime juice, then serve warm for best crispness.

Notes

For maximum crispy edges, cook the corn in a single layer and avoid crowding; if your pan is small, work in batches. Refrigerate leftovers in a sealed container up to 2 days, but expect the corn to soften. Freezing is not recommended because the texture of the charred kernels changes. For a lighter option, use Greek yogurt in place of mayonnaise for a tangier, lower-fat filling while keeping the same toppings.