Creamy Mexican Street Corn in a Cup (Esquites) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Assemble the Cups: Spoon the creamy corn mixture into serving cups, dividing it evenly.
- 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.
- 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
