Mexican Street Corn (Elote-Style) Cups

Ingredients

• 2 cups Corn kernels (fresh, frozen, or canned, drained)
• 2 tbsp Unsalted butter
• 1/4 cup Mexican crema (or sour cream)
• 1/4 cup Cotija cheese (or feta)
• 1 tsp Chili powder
• 1 tbsp Lime juice(optional)
• 1/4 tsp Salt(optional)

Instructions

1. 1

   Prep (5 minutes): If using frozen corn, thaw briefly. Measure ingredients and set out 2 grab-and-go cups.

2. 2

   Cook (8 minutes): In a skillet over medium-high heat, melt butter. Add corn and cook 6–8 minutes, stirring occasionally, until hot and lightly browned. Season with salt if needed.

3. 3

   Finish: Turn off heat and stir in chili powder and lime juice (if using). Divide corn between cups.

4. 4

   Serve: Top each cup with crema and cotija. Serve warm.