By Mexican Street Corn in a Cup Recipe is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Mexican Street Corn in a Cup Recipe captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mexican Street Corn in a Cup Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 ears of corn, shucked and grilled or cooked on the stovetop
1 cup mayonnaise
1/4 cup sour cream
1/4 cup cotija cheese, crumbled
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Chopped cilantro, for garnish
PREPARATION STEPS
Cook the Corn:
If grilling, preheat your grill to medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. If cooking on the stovetop, you can boil the corn in salted water for about 5-7 minutes until tender.
Once cooked, let the corn cool slightly, then cut the kernels off the cob and place them in a bowl.
Prepare the Sauce:
In a separate bowl, combine the mayonnaise, sour cream, crumbled cotija cheese, chili powder, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Mix well until smooth and creamy.
Combine Corn and Sauce:
Add the corn kernels to the sauce mixture and stir until the corn is well coated.
Serve:
Spoon the Mexican street corn mixture into cups or bowls.
Garnish:
Top with additional crumbled cotija cheese, a sprinkle of chili powder, and chopped cilantro for garnish.
Enjoy:
Serve immediately and enjoy your delicious Mexican Street Corn in a Cup!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
