Crispy Corn Cups with Chili-Lime Mayo
Charred street corn kernels tossed with spicy mayo, cotija, and chili powder, served in crispy tortilla cups with a lime wedge. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 3 cups corn kernels (fresh or frozen, thawed)
- ½ cup mayonnaise
- 1.5 tsp chili powder
- ½ cup cotija cheese, crumbled
- 1.5 whole lime (zested + juiced)
- 4 whole corn tortillas (small, 6-inch)
- ¼ cup fresh cilantro, chopped
- 3 tbsp neutral cooking oil
Instructions
- 1
Mix mayonnaise with chili powder, lime zest, and half the lime juice in a small bowl.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add corn in a single layer and cook undisturbed for 4 minutes until edges char and kernels start to pop.
- 4
Stir corn, add remaining lime juice, and cook 2 more minutes until caramelized and fragrant.
- 5
Heat remaining oil in a separate skillet over medium. Char tortillas one at a time until pliable but crispy, 30 seconds per side, then mold gently into a cup shape while still warm.
- 6
Toss corn with chili mayo and cotija, divide between tortilla cups, garnish with cilantro, and serve with lime wedges.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick preferred)
- small mixing bowl
- separate skillet for tortillas (8-inch)
- spoon for molding tortilla cups
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