Creamy Mexican Street Corn in a Cup (Elote en Vaso)

Instructions:

1. Heat the corn in a skillet over medium heat, stirring occasionally, until hot and lightly toasted, about 4 to 5 minutes.
2. In a bowl, mix the mayonnaise, crema or sour cream, lime juice, chili powder, smoked paprika, and salt until smooth.
3. Add the hot corn to the sauce and stir until fully coated.
4. Spoon the mixture into cups or small bowls.
5. Top with crumbled cotija cheese, chopped cilantro, and additional chili powder or Tajín if desired.
6. Serve warm with lime wedges on the side.

Variations

• Use grilled or fire-roasted corn for a deeper smoky flavor.
• Add finely diced jalapeño or serrano for extra heat.
• Stir in minced garlic or a pinch of cumin for added depth.
• Make it lighter by using Greek yogurt in place of some of the mayonnaise.

Tips

• Fresh corn delivers the sweetest flavor, but frozen corn works beautifully year-round.
• Char corn directly over a flame before cutting it off the cob for authentic street-style smokiness.
• Taste and adjust lime and salt before serving for perfect balance.
• Serve immediately while warm for the best texture and flavor.