Description
Creamy Mexican Street Corn in a Cup, or Esquites, is a deliciously rich and tangy snack made with sautéed corn kernels tossed in a flavorful lime and chili-spiced creamy sauce. Topped with crumbled Cotija cheese, fresh cilantro, and a squeeze of lime, this easy-to-make Mexican street food is perfect for a quick appetizer or side dish.
Ingredients
Scale
Corn and Butter
- 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 and 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 among 4 servings.
- 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 a smokier flavor, grill the corn cobs before removing the kernels.
- Adjust chili powder and jalapeño quantity to control the heat level to your preference.
- Mexican crema can be substituted with sour cream if unavailable.
- Use feta cheese as an alternative to Cotija if needed.
- This dish is best served warm immediately after preparation.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn, Esquites, creamy corn, Cotija cheese, Mexican appetizer, corn side dish, lime chili corn
