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Mexican Street Corn Cups

Mexican street corn cups with crispy golden corn and charred edges, filled with a creamy cotija cheese mixture. Finished with fresh cilantro and lime for bright, street-food style flavor in every bite.
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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 ears corn, husked Fresh corn on the cob for best charred edges.
butter
  • 4 tbsp butter, melted
cotija mixture
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup mayonnaise
  • 0.25 cup fresh cilantro, chopped
  • 2 garlic, minced
  • 0.5 tsp chili powder
seasoning
  • 0.25 tsp Salt and pepper to taste Add gradually until the corn and cheese mixture tastes balanced.
finish
  • 1 lime Use for fresh juice right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Cut the corn kernels from the cob using a sharp knife. Work over a cutting surface so kernels don’t scatter.
  2. Heat a cast iron skillet over medium-high heat until hot. Add melted butter and then the corn kernels, stirring occasionally so they contact the pan.
  3. Cook the corn for 12-15 minutes, stirring occasionally, until kernels char and turn golden. Keep cooking until you see brown spots and crisp edges.
Mix the cotija filling
  1. Combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and pepper in a bowl. Stir until evenly coated and thick enough to spoon.
Assemble and serve
  1. Divide the charred corn among four small bowls or corn husks. Spread it into an even layer so the topping covers each portion.
  2. Top each serving with the cheese mixture, then squeeze fresh lime juice over the top. Serve warm immediately for the crispiest charred corn.

Notes

Pro tip: For maximum char and crunch, keep the skillet hot and don’t over-stir during the last few minutes so you get deeper brown edges. Refrigerate leftovers in an airtight container up to 3 days; reheat in the skillet or oven to re-crisp the corn. Freezing is not recommended because the topping texture can become grainy after thawing. For a lighter option, swap half the mayonnaise with plain Greek yogurt while keeping the cotija for that signature salty tang.