Creamy Mexican Street Corn in a Cup (Esquites) Recipe

Introduction

Creamy Mexican Street Corn in a Cup, also known as Esquites, is a deliciously smoky and tangy snack that’s perfect for any occasion. It combines charred corn kernels with a rich, flavorful sauce and a sprinkle of cheese for a truly satisfying treat.

Ingredients

• 4 cups corn kernels (fresh, grilled, or frozen & thawed)
• 3 tbsp butter
• 3 tbsp mayonnaise
• ½ cup Mexican crema (or sour cream)
• ½ cup Cotija cheese (crumbled, or feta as a substitute)
• 1 garlic clove, minced (optional)
• 1 jalapeño, finely chopped (optional, for heat)
• 2 tbsp lime juice (freshly squeezed)
• 1 tsp chili powder (plus extra for topping)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Heat the butter in a skillet over medium heat until melted and hot.
2. Step 2: Add the corn kernels to the skillet and sauté until they develop a light char, about 5–7 minutes. For extra smoky flavor, grill fresh corn first before cutting it off the cob.
3. Step 3: In a large bowl, mix together the mayonnaise, Mexican crema, minced garlic, finely chopped jalapeño, fresh lime juice, chili powder, and a pinch of salt until smooth.
4. Step 4: Add the warm, charred corn to the bowl and toss thoroughly to evenly coat the kernels with the creamy mixture.
5. Step 5: Spoon the coated corn mixture into serving cups or bowls.
6. Step 6: Sprinkle the crumbled Cotija cheese, extra chili powder, and chopped fresh cilantro over the top.
7. Step 7: Garnish each cup with a lime wedge and serve warm, encouraging a squeeze of lime juice before eating for an added burst of freshness.

Tips & Variations

• For a vegetarian version, ensure the cheese and crema are made without animal rennet.
• Substitute Cotija cheese with feta for a similar salty and crumbly texture.
• Add a pinch of smoked paprika or chipotle powder for extra smoky heat.
• Use frozen corn when fresh corn is not available; just thaw and pat dry before cooking.

Storage

Store any leftover esquites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. Add fresh lime juice before serving to brighten the flavors again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the mixture and store it in the fridge, but it’s best to add fresh cheese and cilantro just before serving to maintain their texture and flavor.

What can I use if I don’t have Mexican crema?

Mexican crema can be substituted with sour cream or a mixture of Greek yogurt and a splash of milk to mimic the creamy consistency.

Creamy Mexican Street Corn in a Cup (Esquites) Recipe

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Creamy Mexican Street Corn in a Cup, also known as Esquites, is a flavorful and creamy snack featuring charred corn kernels mixed with a tangy blend of mayonnaise, Mexican crema, cotija cheese, and zesty lime juice. Enhanced with chili powder and fresh cilantro, this warm, savory treat captures the authentic flavors of Mexican street corn in an easy-to-eat cup.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Corn and Cooking

• 4 cups corn kernels (fresh, grilled, or frozen & thawed)
• 3 tbsp butter

Creamy Sauce

• 3 tbsp mayonnaise
• ½ cup Mexican crema (or sour cream)
• 1 garlic clove, minced (optional)
• 1 jalapeño, finely chopped (optional, for heat)
• 2 tbsp lime juice (freshly squeezed)
• 1 tsp chili powder (plus extra for topping)
• Salt, to taste

Toppings & Garnish

• ½ cup Cotija cheese (crumbled, or feta as a substitute)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat Butter and Sauté Corn: Heat 3 tablespoons of butter in a skillet over medium heat. Add 4 cups of corn kernels and sauté, stirring occasionally, until the corn is lightly charred and warmed through, about 5 to 7 minutes. For enhanced smoky flavor, grill the corn first on the cob, then cut off the kernels before sautéing.
2. Mix the Creamy Sauce: In a large bowl, combine 3 tablespoons mayonnaise, ½ cup Mexican crema (or sour cream), minced garlic, finely chopped jalapeño if using, 2 tablespoons freshly squeezed lime juice, 1 teaspoon chili powder, and a pinch of salt. Stir well to create a smooth, flavorful dressing.
3. Toss Corn with Sauce: Add the warm sautéed corn to the bowl with the creamy sauce mixture. Toss thoroughly until every kernel is evenly coated with the sauce.
4. Assemble the Cups: Spoon the creamy corn mixture into serving cups, dividing it evenly.
5. Add Toppings and Garnish: Sprinkle crumbled Cotija cheese generously over the top. Garnish with extra chili powder, freshly chopped cilantro, and a lime wedge on the side.
6. Serve Warm: Enjoy the esquites warm, with an optional squeeze of fresh lime juice before eating for an extra burst of brightness.

Notes

• For authentic smoky flavor, grilling the corn before sautéing is recommended.
• Mexican crema can be substituted with sour cream if unavailable.
• Adjust jalapeño and chili powder levels according to your preferred spice level.
• Cotija cheese can be substituted with feta in a pinch, though the flavor will differ slightly.
• This dish is best served warm but can be served at room temperature.

Keywords: Esquites, Mexican street corn, creamy corn, cotija cheese, grilled corn, Mexican side dish, corn salad, spicy corn snack