Go Back
Loaded Street Corn Cups

Loaded Street Corn Cups: Quick, Creamy Fiesta in a Cup

Loaded Street Corn Cups are a quick, budget-friendly twist on Mexican street food, delivering creamy, tangy, and slightly spicy flavors in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Lunch
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Corn Mix
  • 2 cups frozen corn or fresh/canned, charred
  • 1 cup cotija cheese or feta/parmesan as a substitute
  • 1/2 cup sour cream or Greek yogurt for a boost
  • 1/4 cup mayonnaise or avocado mayo for a healthier option
For the Flavoring
  • 2 tablespoons lime juice fresh is highly recommended
  • 1 teaspoon chili powder adjust to taste or substitute with Tajín/cayenne
  • 1 teaspoon garlic powder fresh garlic can also be used
  • to taste salt
  • to taste pepper
Toppings
  • 1/4 cup additional cotija cheese for garnish
  • 2 pieces lime wedges for serving
  • 1 teaspoon chili powder for garnish

Equipment

  • Skillet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Heat a skillet over medium-high heat, add corn, and cook undisturbed for 2-3 minutes until charred.
  2. In a mixing bowl, combine sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Whisk until smooth.
  3. Add the charred corn and crumbled cotija to the sauce and stir until evenly coated.
  4. Scoop the mixture into cups, garnish with additional cotija, lime wedges, and chili powder before serving.

Notes

Use a hot skillet to enhance corn's sweetness. Let cooling aid flavor development. Store in the fridge for up to 3 days; freeze for 2 months.