Name: Creamy Mexican Street Corn Cups (Easy Elote in a Cup)
Ingredients: 4 cups corn kernels (fresh grilled, canned, or frozen & thawed); 2 tbsp mayonnaise (or Mexican crema); 2 tbsp sour cream (or plain Greek yogurt); 1 tsp lime juice; ½ tsp chili powder (or Tajín); ¼ tsp smoked paprika; ½ cup crumbled cotija cheese (or feta); 2 tbsp chopped fresh cilantro; Optional: pinch of cayenne, lime wedges for serving

Ingredients

Scale

4 cups corn kernels (fresh grilled, canned, or frozen & thawed)
2 tbsp mayonnaise (or Mexican crema)
2 tbsp sour cream (or plain Greek yogurt)
1 tsp lime juice
½ tsp chili powder (or Tajín)
¼ tsp smoked paprika
½ cup crumbled cotija cheese (or feta)
2 tbsp chopped fresh cilantro
Optional: pinch of cayenne, lime wedges for serving

Instructions

Prep corn:
- Grilled (best flavor): Char corn in a skillet or on a grill until slightly blistered.
- Stovetop: Sauté thawed/frozen corn in 1 tsp oil over medium-high 5–7 minutes until golden.
- Canned: Drain well and pat dry.
Mix dressing: In a large bowl, combine mayo, sour cream, lime juice, chili powder, and smoked paprika.
Combine: Add warm corn to dressing; toss to coat.
Finish: Stir in cotija and cilantro. Taste and adjust seasoning.
Serve warm or chilled in small cups or bowls, with extra lime wedges on the side.

💡 Pro Tips:
– For authentic esquites, use Mexican crema and Tajín instead of chili powder.
– Make it dairy-free: Use vegan mayo, coconut yogurt, and nutritional yeast + salt instead of cotija.
– Double the batch—it disappears fast at parties!

Prep Time & Nutrition (per serving):