Best Mexican Corn In A Cup Recipe
Serves: 1
  • 1 corn on cob
  • 1 tbs Mayonnaise
  • 1 tbs Butter
  • Spices to taste
  1. Cook the corn.BoilingFill a large pot about ¾ full of water and bring water to a boil. You could boil corn in its husk, but it will take much longer to cook. So you want the corn husked and the silks removed.Gently place ears of corn in boiling water, cover the pot and boil until tender for about 4 minutes.GrilledPreheat an outdoor grill for high heat and lightly oil grate.Husk the corn and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
  2. Cut all the corn off the cob directly into a cup. The food trucks tend to use styrofoam cups, but at home we like to get fancy and use some nice whisky glasses.
  3. Add a scoop or mayonnaise and a scoop of butter. I use 1 tablespoon when watching my calories and almost 2 tablespoons when not.
  4. Add cheese on top.
  5. Add spices.
  6. Stir it all together and you are ready to serve.
Nutrition Information
Calories: 329 Fat: 26 Carbohydrates: 25 Protein: 4
Recipe by The One Percent at