Creamy Mexican Street Corn in a Cup (Esquites)

Ingredients (13)

• ·cups corn kernels
• ·tbsp butter
• ·tbsp olive oil
• ·small onion
• ·cloves garlic
• ·cup mayonnaise
• ·cup Mexican crema or sour cream
• ·cup crumbled cotija cheese or feta
• ·tsp chili powder or tajín
• ·tbsp fresh lime juice
• ·salt
• ·fresh cilantro
• ·smoked paprika, hot sauce, or jalapeño

1. 1

   Heat butter and olive oil in a skillet over medium heat. Add onion; cook until soft (2–3 min).

2. 2

   Add corn and cook 5–7 minutes, stirring occasionally, until lightly charred and fragrant. Add garlic; cook 30 seconds.

3. 3

   Lower heat. Stir in mayonnaise and crema until glossy and well coated.

4. 4

   Add chili powder/tajín, lime juice, salt, and half the cheese. Mix well.

5. 5

   Spoon into cups. Top with remaining cheese, cilantro, extra chili, and a squeeze of lime.