We have a plan to make creamy, spicy addictive Mexican Street Corn in a cup in under 20 minutes using fresh corn and ingredients you probably have on hand.
What is it? Is it really served freely in the streets of Mexico and how is this recipe different than the traditional version? Most importantly, is it really all that it’s made out to be?
These are all questions that need to be answered! (Spoiler alert – the answer to the last question is a resounding YES!) In fact, we love the flavor profile so much, we made Mexican Street Style Cauliflower so we have a low-carb option too!
History
In the streets of Mexico, vendors sell elote (grilled or roasted Corn ON the Cob,) slathered with various combinations of butter, mayonnaise, Cotija cheese, hot spices and lime or lemon juice. The husks are often pulled down so that there is a handle to grip the corn as you proceed to devour it. When offered OFF the cob it’s called esquistes.
I’ve never been to Mexico and I only know this to be true from what I have read. But, the drool-worthy versions on Pinterest, like this one from Cooking Classy, sure do look delicious! A trip to Mexico has definitely moved up a couple of notches up on my bucket list. 🙂
Meanwhile, until said vacation occurs, I created a totally accessible alternative…a dish that is easy to make and enjoyed without pulling out the grill, buying special cheeses or even making a mess..and is equally addictive.
If you’re looking for an easy side dish for Tex Mex Tuesday or an easy recipe to wow a crowd…this recipe is for you!
Microwave Corn in Husk Trick
I’m not going to bash frozen corn or canned corn. I use it in recipes all the time. But, fresh corn definitely edges these options out when it is available. It has a sweet pop of flavor that can take a recipe over the top. Since corn is the main ingredient in this recipe, it is definitely worth the effort.
Good news! Follow these directions for microwaving corn on the cob in the husk. It literally takes 6 minutes for 4 cobs and almost all of the strands come off when you pull the husks off the cob. No fuss. No mess. Just sweet kernels of corn. Use a knife to cut the corn off the cob.
Expert Tips
Once you’ve had Mexican Street Corn off the Cob, you’re going to want more. Trust me. Consider these tips when you come up with your game plan.
- Queso fresco or Cojita cheese is traditionally used. But feta cheese is a very, very good alternative.
- Sour cream is often used in this type of dish. Use non-fat Greek yogurt instead to up the protein and give it just a bit more zing. Both are very good!
- Top it off with chopped parsley or cilantro for an authentic presentation. Keep a big jar of dried chopped parsley on hand to up the presentation factor for any dish.
- Add as much or as little heat as you desire! I used a very conservative amount of cayenne pepper in the instructions.
- Enjoy this hot or cold. Hot is so good. If you serve it cold…you might just want to call it a salad.
Dip Option
This brings me to yet another option for this delicious combination of ingredients. There is a time and place to put out a plate of chips and call this a dip! I added black beans and chopped tomatoes to the version below and presto chango…it’s a hearty party appetizer. Double up on the sauce if you go this route. Head over to Mexican Street Corn Dip for the complete recipe.
Any way you serve it, you are going to be very, very happy!
Did you make this recipe? Please leave a rating and tag @DinnerMom or #DinnerMom on social media. We LOVE to see and share your creations!
Mexican Street Corn in a Cup
Ingredients
- 4 Cobs of corn To yield approximately 2 cups of corn kernels
- 1/4 cup Mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 Tablespoon Lime juice
- 2 Garlic cloves pressed
- 1/8 teaspoon Cayenne pepper
- 1/2 cup Feta cheese, crumbled or cojita cheese
- Chopped parsley or cilantro optional garnish
- Salt and pepper to taste
Instructions
- Follow these directions to microwave corn on the cob.
- While the corn is cooking, combine mayonnaise, yogurt, lime juice, garlic and cayenne pepper in a serving dish.
- Cut corn from the cobs, add to serving dish and stir to combine.
- Fold in feta cheese.
- Sprinkle with garnish, if using, and enjoy!
Nutrition
Krissy Allori
Heck yes! Looks delicious!!!
Jocelyn (Grandbaby Cakes)
This corn in a cup looks so creamy and good!!!
Lane & Holly @ With Two Spoons
I love Mexican Street Corn. I bet this is out of this world!
Megan @ MegUnprocessed
It looks yummy!
Maggie
This is very good, even with frozen corn (defrosted first). Making this again for a party. How far in advance can it be made?
Wendy Owens
2 days!! But make sure corn is TOTALLY DEFROSTED before mixing all ingredients!! Keep sealed and covered in fridge….yum!
Wendy D Owens
Delicious with sweet can corn too!!
Marjory Pilley
I’m so glad you liked it!