Roasted Mexican Street Corn Cup Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds a creamy texture and rich flavor to the mixture.

Sour cream: Balances the richness of the mayonnaise with a tangy note.

Cotija cheese: A crumbly, salty cheese that enhances the overall flavor.

Chili powder: Brings a touch of heat and smokiness to the dish.

Lime juice: Freshly squeezed lime juice adds a zesty brightness.

Cilantro: Chopped cilantro adds a fresh, herbal note that ties all the flavors together.

When grilling the corn, ensure you rotate the ears frequently to achieve an even char. This not only enhances the flavor but also adds a delightful smoky element to the dish. If you don't have a grill, you can also roast the corn in the oven at 450°F, turning occasionally until charred.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Thaw and roast them to achieve a similar flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor similar to mayonnaise but with fewer calories and more protein.

• sour cream - Substitute with crema: Mexican crema is a slightly thinner and milder alternative to sour cream, offering a more authentic taste.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good substitute for cotija cheese.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a pinch of cayenne pepper can mimic the heat and smokiness of chili powder.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor if lime juice is unavailable.

• cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, though it will lack the distinctive flavor. Adding a bit of lime zest can help mimic the citrusy notes of cilantro.

• Allow the corn mixture to cool completely before storing. This helps to prevent condensation, which can make the corn soggy.
• Transfer the roasted Mexican street corn mixture into an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The corn mixture can be kept for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the flavors.
• For freezing, portion the corn mixture into individual servings. This makes it easier to thaw only what you need.
• Place the portions into freezer-safe bags or containers. Label them with the date to keep track of their freshness.
• When ready to enjoy, thaw the corn mixture in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the thawed corn mixture in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe dish, stirring every 30 seconds until heated.
• If the mixture seems a bit dry after reheating, add a small amount of mayonnaise or sour cream to restore its creamy texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the corn mixture to the skillet.
  3. Stir occasionally until heated through, about 5-7 minutes.
  4. If the mixture seems dry, add a splash of lime juice or a dollop of sour cream to keep it moist.

• Microwave Method:

  1. Place the corn mixture in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the corn mixture evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Stir halfway through the reheating process for even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the corn mixture in an air fryer-safe dish.
  3. Heat for 5-7 minutes, stirring halfway through to ensure even heating.
  4. If the mixture appears dry, add a small amount of mayonnaise or sour cream before reheating.

• Grill: Used to cook the corn until it is charred and cooked through.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Knife: Needed to cut the kernels off the cob once the corn has cooled slightly.

• Cutting board: Provides a stable surface for cutting the kernels off the cob.

• Mixing bowl: Used to combine the corn kernels with the other ingredients.

• Measuring cups: Necessary for accurately measuring the mayonnaise, sour cream, and cotija cheese.

• Measuring spoons: Used to measure the chili powder and lime juice.

• Spatula or spoon: Handy for mixing all the ingredients together in the bowl.

• Serving cups: Used to serve the final mixture in individual portions.

Pre-cook the corn: Boil the corn for 5 minutes before grilling to reduce grill time.

Use frozen corn: Substitute fresh corn with frozen corn to skip the grilling step.

Pre-mix the sauce: Combine mayonnaise, sour cream, cotija cheese, chili powder, and lime juice ahead of time.

Chop cilantro in advance: Prepare and store cilantro in an airtight container.

Use a sharp knife: A sharp knife makes cutting corn kernels off the cob quicker and easier.