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An overhead view of a light green cup of Mexican street corn topped with a lime wedge.

Mexican Street Corn in a Cup

Tiffany
This Mexican street corn salad is a quick and easy twist on classic elote, made right on your stovetop with perfectly charred corn, a creamy, tangy sauce, and just the right kick of lime and chili.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dishes
Cuisine Mexican
Servings 6 Servings
Calories 147 kcal

Equipment

Ingredients
  

  • 2 ½ cups Whole Kernel Sweet Corn 2-15.25 ounce cans, 16 ounces frozen corn kernels, or about 5 fresh corn cobs
  • ¼ cup Mayonnaise
  • 2 tablespoons Sour Cream
  • ⅓ cup Cotija Cheese
  • 1 tablespoon Lime Juice
  • 1 tablespoon Chopped Cilantro
  • ½ teaspoon Chili Powder or use Tajin
  • ½ teaspoon Salt
  • Crispy Tortilla Strips optional topping

Instructions
 

  • Cook the corn in a dry, hot pan, letting it sit long enough to get golden-brown, slightly blackened spots.
    If you're grilling corn on the cob, lightly oil each cob and place on the grill for 12-15 minutes, turning every few minutes. They will become bright yellow and slightly charred when they're ready.
  • In a bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, cilantro, chili powder, and salt to taste.
  • Add corn to the mayo mixture and stir to combine. Cover and refrigerate for 30-60 minutes before serving.
  • For each serving, top with a sprinkle of cotija cheese, chili powder, and crispy tortilla strips.

Nutrition

Calories: 147kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 14mgSodium: 361mgPotassium: 182mgFiber: 1gSugar: 4gVitamin A: 234IUVitamin C: 5mgCalcium: 48mgIron: 0.4mg