Mexican Elote-Style Street Corn Cups

Prep: 10m Cook: 8m Total: 18m Serves: 4
Ingredients

• 3 cups corn kernels (fresh/frozen)
• 1 tbsp butter
• 1/3 cup mayo
• 1/3 cup sour cream
• 1/2 cup cotija or feta, crumbled
• 1 lime, juiced
• 1/2 tsp chili powder
• 1/4 tsp salt
• Cilantro (optional)

Directions

1. If using frozen corn, thaw and pat dry to help it char.
2. Heat a skillet over medium-high heat and melt butter.
3. Add corn and spread into an even layer. Let it sit for 2 minutes without stirring to develop a browned crust.
4. Stir and continue cooking 6–8 minutes until you see charred spots.
5. Reduce the heat to low. Stir in mayo, sour cream, lime juice, chili powder, and salt until creamy.
6. Taste and adjust: add more lime for brightness, more chili for heat, or a pinch of salt if needed.
7. Spoon into cups. Top with cotija/feta and cilantro.
8. Serve warm with lime wedges (optional).