Mexican Street Corn in Tiny Cups
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This delicacy takes me right back to farmer’s markets in the South and the scorching summer that went along with it! Bring some Southwestern charm to your next cocktail party with these adorably small, extra-scrumptious treats. Watch out—you’ll want to eat the whole batch with a spoon before the party even starts.

Mexican Street Corn in Tiny Cups

Trust me, the tiny cups are crucial.

Takes about 5 minutes

What you'll need:

  • 1 8 oz. packages frozen sweet corn
  • Splash of olive oil
  • 2 limes (for juice and zest)
  • 1 lime halved and thinly sliced for garnish
  • 1/4 cup cotija or queso fresco cheese (crumbly Mexican cheese)
  • 1/4 cup mayo or miracle whip (I know you have opinions about which is better. We are neutral.)
  • Chili powder
  • 1 jalapeño
  • Cilantro


  1. Heat up a little olive oil on high in a heavy bottomed pan. You want the corn to get a little scorched. Color=flavor here.
  2. Toss in the frozen corn. While thatʼs heating up, zest your 2 limes and set zest aside.
  3. Juice both zested limes into the pot with the corn. While that cooks a bit, chop up the jalapeño (a little goes a long way).
  4. Once the corn has some color and is heated through, dollop the mayo on top and also the crumbly cheese. You may have to do the crumbling.
  5. Mix all of this together. Once it’s fully mixed, spoon it into individual cups, sprinkle the chili powder on top, and garnish with a thin slice of lime.

Now that you’ve got a belly full of corn, I bet you’re feeling like a million bucks! Let us know if these tiny-cup triumphs were a big hit at your dinner party (or your night in by yourself; we don’t judge).

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