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Flavorful Mexican Corn in a Cup Recipe with Lime and Cotija Cheese

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A quick and easy Mexican corn snack featuring smoky charred corn kernels, tangy lime juice, and salty Cotija cheese, perfect as a side or snack.

Ingredients

Scale
  • 3 cups fresh corn kernels (about 3 medium ears) or frozen/canned corn (drained)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons mayonnaise
  • ½ cup Cotija cheese, crumbled (about 60g)
  • Juice of 1 large lime
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 tablespoon green onions, thinly sliced (optional)

Instructions

  1. Prepare the corn: If using fresh corn, shuck and remove kernels from about 3 medium ears (around 3 cups). For frozen corn, thaw and drain well; for canned, drain thoroughly. Pat kernels dry with a paper towel.
  2. Heat your skillet: Place a cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt and coat the pan. When the butter foams, add the corn kernels in a single layer.
  3. Char the corn: Let the corn cook undisturbed for 3-4 minutes until it browns and chars on one side. Stir or toss and continue cooking for another 4-5 minutes to get an even char without burning.
  4. Mix the creamy base: While the corn chars, combine the remaining 1 tablespoon melted butter, mayonnaise, lime juice, chili powder, smoked paprika, and salt in a bowl. Whisk until smooth and creamy.
  5. Toss corn with sauce: Transfer the warm, charred corn to the bowl with the creamy lime sauce. Toss thoroughly to coat every kernel.
  6. Add cheese and herbs: Gently fold in the crumbled Cotija cheese, chopped cilantro, and sliced green onions if using. The cheese should soften slightly but remain crumbly.
  7. Adjust and serve: Taste and add extra lime juice or chili powder if desired. Serve warm in cups or bowls with an extra lime wedge.

Notes

Use fresh lime juice for best flavor. Char corn carefully over medium-high heat to avoid burning. Mayonnaise can be swapped with Greek yogurt for a lighter version. For dairy-free, use vegan mayo and nutritional yeast instead of Cotija cheese. Leftovers keep well refrigerated for up to 3 days; reheat gently in a skillet to avoid sogginess.

Nutrition

Keywords: Mexican corn, corn in a cup, Cotija cheese, lime, smoky corn, easy snack, side dish, Cinco de Mayo, street food

Find it online: https://chrisfeasts.com/flavorful-mexican-corn-in-a-cup-recipe-with-lime-and-cotija-cheese/