Print

Mexican Street Corn Cups – Tangy, Creamy, and Bursting with Flavor

Print Recipe

Ingredients

Scale
  • 1 cup water
  • 2 tbsp sugar
  • 1 lb frozen whole-kernel corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp sriracha or to taste
  • Kosher salt to taste
  • Lime salt to taste (optional)
  • 1/2 cup crumbled cotija cheese or queso fresco
  • 1/4 cup cilantro
  • Chili powder
  • Lime wedges

Instructions

  1. Bring water and sugar to a boil. Add corn, cover, and simmer 3–5 minutes until tender.
  2. Mix mayo, sour cream, sriracha, salt, and lime salt.
  3. Drain corn well, return to pan, and cool 3 minutes.
  4. Stir sauce into corn until coated.
  5. Divide into 4 cups.
  6. Top with cheese, cilantro, chili powder, and lime wedge. Serve immediately.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easy-elote-en-vaso-recipe/

Find it online: https://thecookingjournal.com/mexican-street-corn-cups/