Name: Creamy Mexican Street Corn in a Cup (Esquites) Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, grilled, or frozen & thawed); 3 tbsp butter; 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; ½ cup Cotija cheese (crumbled, or feta as a substitute); Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Introduction

Creamy Mexican Street Corn in a Cup, also known as Esquites, is a delightful snack packed with bold flavors and vibrant textures. This easy-to-make dish features charred corn tossed in a zesty, creamy sauce and topped with crumbly cheese and fresh herbs. Perfect for parties or a flavorful side, it brings the taste of Mexico right to your table.

The image shows a clear cup with multiple layers of food. The bottom layer is light green with herb pieces, topped by a creamy white layer with visible green bits, followed by a bright yellow corn layer with whole kernels. These layers repeat one more time, making six layers in total. The top is garnished with fresh green cilantro leaves and some red spices. Next to the cup is a halved lime with a light green inside. The cup sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups corn kernels (fresh, grilled, or frozen & thawed)

3 tbsp butter

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

½ cup Cotija cheese (crumbled, or feta as a substitute)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Step 1: Heat 3 tablespoons of butter in a skillet over medium heat. Add the corn kernels and sauté, stirring occasionally, until the corn is lightly charred and warmed through, about 5 to 7 minutes. For a smoky flavor, grill the corn first on the cob, then cut off the kernels before sautéing.

Step 2: In a large bowl, combine the mayonnaise, Mexican crema (or sour cream), minced garlic, finely chopped jalapeño if using, lime juice, chili powder, and a pinch of salt. Stir well to make a smooth, flavorful sauce.

Step 3: Add the warm sautéed corn to the bowl with the sauce. Toss thoroughly until every kernel is evenly coated.

Step 4: Spoon the creamy corn mixture into serving cups, dividing it evenly.

Step 5: Sprinkle crumbled Cotija cheese over the top. Garnish with extra chili powder, freshly chopped cilantro, and a lime wedge on the side.

Step 6: Serve warm, with an optional squeeze of fresh lime juice before eating for added brightness.

Tips & Variations

For extra smoky flavor, grill the corn on the cob before removing kernels for sautéing.

Adjust the amount of jalapeño and chili powder to control the spiciness.

If Mexican crema is unavailable, sour cream or Greek yogurt makes a good substitute.

Try adding a dash of smoked paprika for a subtle depth to the chili powder flavor.

Top with chopped green onions or a sprinkle of Tajín seasoning for variation.

FAQs

Can I use frozen corn for esquites?

Yes, frozen corn works well. Thaw it completely before sautéing to ensure even cooking and the best texture.

Is there a vegan version of this recipe?

Absolutely! Substitute butter with a plant-based alternative, use vegan mayonnaise and sour cream, and replace Cotija cheese with a vegan cheese or nutritional yeast for a creamy, cheesy flavor.