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Creamy Mexican Street Corn Salad Cups: Easy 15-Minute Recipe

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These Creamy Mexican Street Corn Salad Cups are a quick and easy appetizer or side dish, featuring charred corn, a tangy creamy dressing, and salty cotija cheese, all served in crispy mini tortilla cups. Ready in just 15 minutes, they’re perfect for parties, potlucks, or a fun weeknight treat.

Ingredients

Scale
  • 4 cups corn kernels (fresh or frozen, thawed)
  • 1/3 cup mayonnaise (full-fat recommended, e.g., Duke’s or Hellmann’s)
  • 1/4 cup sour cream (Greek yogurt can substitute)
  • 1/2 cup crumbled cotija cheese (feta can substitute)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder (ancho chili powder for milder heat)
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro (or parsley if cilantro tastes like soap)
  • 3 tablespoons sliced green onions
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 24 mini tortilla cups (baked, e.g., Juanita’s brand)
  • Optional garnishes: extra cotija, lime wedges, hot sauce, or crema

Instructions

  1. Char the corn: Heat a large skillet over high heat. Add 1 tablespoon oil. Once shimmering, add corn kernels in a single layer. Let sit without stirring for 2 minutes, then stir and char for another 2-3 minutes until about 30-40% of kernels have dark brown spots. Remove from heat and let cool slightly.
  2. Make the dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt. Taste and adjust lime or chili as desired.
  3. Combine everything: Add slightly cooled charred corn to the dressing. Add crumbled cotija, chopped cilantro, and sliced green onions. Fold gently to coat.
  4. Season and adjust: Taste and add more salt, lime, or chili powder as needed.
  5. Fill the cups: Arrange mini tortilla cups on a serving platter. Using a small spoon or piping bag, fill each cup with about 1-2 tablespoons of the corn mixture.
  6. Garnish and serve: Sprinkle extra cotija on top, add cilantro leaves, and place lime wedges on the platter. Serve immediately while cups are crisp.

Notes

Do not skip cooling the corn after charring; adding hot corn to the dressing will thin it out. For best texture, fill cups just before serving. The corn salad can be made up to 24 hours ahead and stored separately from the cups. For a smoky flavor, toast chili powder in the hot pan with corn for 30 seconds before adding to dressing.

Nutrition

Keywords: Mexican street corn, elote, corn salad cups, easy appetizer, 15-minute recipe, party food, summer recipe, gluten-free, vegetarian

Find it online: https://larameals.com/creamy-mexican-street-corn-salad-cups-easy-15-minute-recipe/