Spicy Jalapeño Shrimp Mexican Street Corn Cups

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Prep Time: 5min | Servings: 6-8

These festive corn cups bring all the bold flavors of street-style elote together with spicy jalapeño shrimp—offering creamy, crunchy, and zesty bites that are perfect for entertaining or a quick standalone snack.

  • 1 carton Handy Spicy Jalapeño Shrimp
  • 2 cups frozen corn kernels, thawed
  • 1/2 cup mayonnaise or Mexican crema
  • 1/4 cup melted butter
  • 1/4 cup crumbled Cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges
  • Chili powder, to taste
  • Salt, to taste

  • Heat a drizzle of oil in a skillet over medium-high. Sauté the thawed corn until lightly charred—about 5–7 minutes.

  • In a bowl, whisk together mayonnaise or crema with the melted butter.

  • Combine the charred corn, butter-mayo mixture, and half of the cotija cheese in a bowl. Mix thoroughly.

  • Spoon the corn mixture into mini appetizer cups.

  • Top each cup with a portion of cooked Spicy Jalapeño Shrimp.

  • Sprinkle with the remaining cotija cheese and optional garnishes like cilantro, lime juice, or chili powder.

  • Serve immediately and enjoy every flavorful bite.