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Mexican Street Corn

Mexican Street Corn in a Cup

Snack Crediting for Ages 3-5

Total Time

15 minutes

Serving Size

1/2 cup corn mixture, 2 tbsp cheese



Meat and Veg


Meat/Meat Alternate, Vegetable


  • 1 (16 oz) frozen corn kernels
  • 1/4 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 3 oz crumbled cotija cheese or queso fresco
  • 1/2 bunch cilantro, chopped
  • Chili powder (to taste)
  • 1 lime, sliced into 6 wedges


  1. In a medium saucepan, boil corn kernels for 2-3 minutes. Or in a microwave safe bowl, heat corn on high heat for 4 minutes, rotating corn every minute. Drain water and keep corn in pan or bowl.
  2. Add mayonnaise and yogurt to the corn. Mix until all corn kernels are coated.
  3. Scoop 1/2 cup of corn mixture into a 5 oz cup. Add 2 tablespoons of cheese, 1-2 tablespoons of cilantro, a pinch of chili powder or more if desired.
  4. Squeeze juice from 1 lime wedge over corn. Repeat 4 more times and serve warm.

One serving provides 1/2 cup vegetable and 1/2 oz eq meat alternate.

Creditable Stamp 2017