Mexican Street Corn (Elote) Cups

Ingredients

• 2 cups Corn kernels (fresh, frozen, or canned, drained)
• 2 tbsp Mayonnaise
• 2 tbsp Mexican crema or plain Greek yogurt
• 1 tsp Chili powder
• 1 tbsp Lime juice
• 1/4 cup Cotija-style cheese (or feta), crumbled
• 1/8 tsp Salt(optional)
• 1 tbsp Optional: chopped cilantro(optional)

Instructions

1. 1

   Cook the corn: If using frozen, microwave or steam until hot and tender, about 6–8 minutes. If using fresh, sauté in a skillet with a splash of water until tender, about 8–10 minutes. Drain well if needed.

2. 2

   In a bowl, mix mayonnaise and crema (or yogurt) with chili powder and lime juice. Taste and add a pinch of salt if desired.

3. 3

   Toss the hot corn with the sauce until evenly coated. Divide into cups and top with cotija-style cheese (and cilantro if using).

4. 4

   Serve immediately while warm.