Mexican Street Corn

Corn in a cup takes me right back to my childhood. Mainly the high school years, when we would get corn in a cup every year at the Houston Rodeo.

Mexican Street Corn

Now, let me just tell you, you haven’t been to a real rodeo if you’ve never been to the Houston Rodeo. (I bet Kylie would agree) I think I’m a little bias since it’s home for me, but seriously, it is the best rodeo, ever in life. They have it at Reliant Stadium, and it seats like a bajillion people, all of the BEST performers play every year, and the festivities are just over the top. A giant carnival, a huge livestock show, bull riding, mutton bustin’, barrel racing, TONS of shopping, and the best food in the world.

Mexican Street Corn


I think I am a little spoiled because I got to go almost every year throughout my preteen and teenage years. It was THE thing to do. And of course, every time I went, I just had to get the corn in a cup. They would have a little area right next to the booth where you could load your corn up with mayo, sour cream, butter, different flavored salts, and spices. Suuuuuper healthy, I know.

Mexican Street Corn

Today, I wanted to reminisce on my good ol’ corn in a cup days, but with a lightened up version. I went completely vegan with the sour cream and butter, but you could use any kind of sour cream/mayo and butter you’d like. Add a little chili powder, paprika, lime, and you’re set!

Mexican Street Corn

Mexican Street Corn

Ahh, take me back to the Houston Rodeo.


Mexican Street Corn

Yield: Serves 4

~1/2 cup


  • 2 cups fresh or frozen corn
  • 1 tbsp olive oil
  • 2 tbsp melted butter I used Earth Balance
  • 1/4-1/3 cup sour cream or mayo
  • juice of 1/2 lime
  • 1 1/2 tsp chili powder
  • 1/4 tsp cayenne (for sprinkling)
  • pinch of salt and black pepper


  1. Preheat a large skillet to medium-high heat, add oil and corn. Make sure the corn is in an even, single layer in the skillet so it is able to brown properly. Don't stir the corn too often, you need to give it time to develop a bit of a char on the outside.
  2. Stir occasionally, the corn is done when it has some charred spots. (like grilled corn)
  3. Transfer corn to a large bowl, add the sour cream, butter, lime juice, chili powder, salt and pepper. Stir until evenly combined.
  4. Transfer the creamy corn to 4 cups and sprinkle on a little bit of cayenne over the top (optional).
  5. Serve and enjoy!


    1. Yes, Texas kindred spirits indeed! I’ve been reading your blog for so long and have never talked myself into introducing myself! It’s nice to know another blogger from Texas! 🙂

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