Corn In A Cup

This Mexican Corn In A Cup recipe is a flavorful way to eat fresh sweet corn. It has all of the flavors of elote but is easier to eat!

Course Side

Cuisine Mexican

Prep Time 15

Cook Time 7

Total Time 22

Servings servings

Calories 312kcal

Author Tonia Larson

Equipment

Ingredients

1 lb ground chorizo pork sausage
4 cups charred corn kernels
¼ cup mayonnaise
2 tablespoons sour cream
½ teaspoon chipotle garlic seasoning

Toppings

½ cup crumbled cotija cheese
½ teaspoon chipotle garlic seasoning
¼ cup chopped cilantro
8 lime wedges

Instructions

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.

Video

Notes

One: Charred Corn

Grill four peeled ears of corn on the cob and allow them to cool slightly before cutting the corn kernels off the cob. Or, if using canned or frozen corn, you can toast the corn kernels in a lightly greased skillet over medium-high heat, stirring often, until the corn starts to brown to get the charred flavor.

Two: Make Ahead

Prepare the ingredients and store them separately in the fridge. Reheat the corn and chorizo before assembling the cups.

Three: Storage

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 45-60 seconds.

Nutrition