This Corn In A Cup, called esquites, a popular choice at the Iowa State Fair is a flavorful way to enjoy the taste of fresh sweet corn with a Mexican flair.
Every state has some uniquely popular foods at their state fair from a bucket of chocolate chip cookies at the Minnesota State Fair to Indian Tacos at the New Mexico State Fair. When I found out that the Iowa State Fair has Corn In A Cup, I had to give it a try!
Start by browning the ground chorizo pork sausage over medium-high heat. Drain the excess grease and set aside but keep warm.
Would taco meat work instead of chorizo?
Yes, you could use taco meat instead of chorizo for your corn in a cup. It has a different flavor but would still be delicious!
Next comes the fresh grilled sweet corn which is the star of the recipe! You can find my instructions for how to grill corn on cob here. Allow the corn to cool enough to be able to handle it and then cut it off of the cob.
Can I use canned corn?
Yes, you can use canned corn, fresh corn, or leftover boiled corn instead of grilled corn. And if you want to get that “grilled” flavor without a grill, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until corn starts to brown.
Put the still-warm corn kernels (reheat in the microwave, if necessary), mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.
Scoop a layer of the corn mixture into the bottom of a cup.
Top with a layer of the chorizo pork.
Add another layer of the seasoned corn to the top.
Finally sprinkle the top with cotija cheese, a pinch of chipotle garlic seasoning, chopped cilantro, and a squeeze of lime juice.
Can I make corn in a cup ahead of time?
Yes, you can prepare the ingredients for corn in a cup ahead of time and store them separately (the corn mixture, cooked chorizo, crumbled cotija cheese, chopped cilantro, and lime wedges) in the refrigerator. Warm the corn mixture and the chorizo prior to assembling the cups.
What is corn in a cup?
Corn in a Cup is a creation sold by The Corn Stand at the Iowa State Fair. It is basically Mexican Street Corn in a cup rather than on the cob. The cup features roasted corn kernels coated with spicy mayo, chorizo pork sausage, cotija cheese, cilantro, and lime juice.
If you use a clear cup, you can see the layers inside. Otherwise use styrofoam cups which will help keep everything warm.
Want to make more fair food? Try these recipes next:
This irresistible Cheese On A Stick recipe make gooey, melted cheese coated in a sweet, honey-flavored cornmeal batter that is fried to golden perfection.
Deep Fried Pizza has the most fantastic crust that is buttery and crispy on the outside and soft on the inside! Add your favorite toppings and bake.
Make this loaded Nachos recipe to serve at your next party or surprise your family with sheet pan nachos dinner with all of their favorite toppings!
These kid-approved Mini Corn Dogs are hand dipped in a sweet, honey flavored cornmeal batter and deep fried until golden and crispy.
Corn In A Cup
- 1 lb ground chorizo pork sausage
- 4 cups grilled corn kernels
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- ½ teaspoon chipotle garlic seasoning
- ½ cup crumbled cotija cheese
- ½ teaspoon chipotle garlic seasoning
- ¼ cup chopped cilantro
- 8 lime wedges
- Brown the ground chorizo pork sausage in a skillet over medium-high heat. Drain the excess grease. Set aside yet keep warm.
- Put the warm corn kernels (heat in microwave if necessary), mayonnaise, sour cream, and chipotle garlic seasoning in a bowl and stir to combine.
- Layer the coated corn and cooked chorizo in 8 cups.
- Top with cotija cheese, a dash of chipotle garlic seasoning, chopped cilantro, and a lime wedge. Serve warm.
- If using canned corn, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until corn starts to brown to get the "grilled" flavor.
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