Cilantro Lime Rice Street Corn Cups
35 minutes
Mexican/Mexican Fusion
8 cups
Think elote, but easier to scoop. These simple cups are filled with cilantro lime rice, roasted corn, cotija, avocado crema, and a touch of tajín. These are perfect for summer hangs.
Ingredients
- RTH Cilantro Lime Rice, 1 packet, cooked and cooled
- Fresh corn cobs or frozen kernels, 2 cups
- Neutral oil, one tablespoon
- Mayonnaise, 3 tablespoons
- Lime juice, 1 tablespoon
- Cotija cheese, ½ cup, crumbled
- Salt, to taste
- Tajín or chili powder, for topping
- Chopped cilantro, 2 tablespoons, plus more for garnish
Avocado crema
- Avocado, 1 ripe
- Greek yogurt or sour cream, ¼ cup
- Lime juice, 1 tablespoon
- Salt, to taste
- Water, 1–2 tablespoons, to thin if needed
Optional toppings: Tajín, chopped cilantro, lime wedges, hot sauce
Preparation
- Heat a large cast iron skillet over high heat. Once hot, add oil and corn kernels. Let them sit undisturbed for a minute or two to develop some char, then stir occasionally until the corn is blistered and golden in spots, about 8–10 minutes total. Season with a pinch of salt and let cool slightly.
- In a bowl, mix the roasted corn with mayo, lime juice, half of the cotija cheese, and chopped cilantro. Taste and season with salt as needed.
- Make the avocado crema by blending avocado, yogurt or sour cream, lime juice, and salt until smooth. Add water a little at a time to create a drizzleable texture.
- To assemble, layer ¼ cup of RTH Cilantro Lime Rice in the bottom of each clear cup. Top with ¼ cup of the elote-style corn mixture. Drizzle with avocado crema and finish with more cotija, Tajín, and fresh cilantro.
- Serve right away, or chill (without garnishes) and add crema, cheese, and Tajín just before serving.
