Charred Corn Cups with Fresh Chèvre

2 servings
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These elote-inspired charred corn cups are the easiest 10-minute summer side dish, party app or snack. The perfect marriage between the flavors of Mexican street corn and our fresh, tangy goat cheese.


  • 2 tablespoons butter
  • 2 to 3 cups fresh corn kernels (about 4-5 small cobs)
  • 3 to 4 tablespoons mayonnaise
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon chili powder, taco seasoning or Tajín seasoning
  • Juice of 1/2 small lime
  • Salt & pepper, to taste
  • 2 ounces Roth Plain Chèvre goat cheese, crumbled
  • Additional cilantro, crushed red pepper flake and lime juice, for garnish (optional)


  1. In a sauté pan over high heat, melt butter. Add corn. Stir occasionally, letting the corn brown and caramelize, about 3 to 5 minutes. Corn will begin to ‘pop’ and become charred.
  2. Next, add charred corn to a medium bowl with mayo, cilantro, seasoning of choice and lime juice. Mix until combined, and season with a pinch of salt & pepper, to taste.
  3. Divide mixture into cups, and crumble goat cheese over the top. Serve with cilantro, crushed red pepper flakes and lime juice, if desired.