This vibrant and creamy Mexican street corn in a cup (Esquites) brings all the authentic flavors of Mexican street food right to your kitchen! Made with perfectly seasoned corn kernels, mayo, Mexican crema, and zesty seasoning, it’s an irresistible snack or side dish that’ll have everyone coming back for seconds. If you love Mexican flavors as much as I do, you’re in for a real treat with this easy recipe that’s guaranteed to become a summer favorite!
Why You’ll Love These Esquites
- Ready in just 20 minutes
- Perfect blend of creamy, tangy, and spicy flavors
- Works beautifully with fresh OR frozen corn
- Easier to eat than traditional Mexican street food
- Customizable heat level
- Make-ahead friendly
- No special equipment needed
- Always a crowd favorite at parties
Let me tell you – this isn’t just any corn recipe. The magic happens when sweet, charred corn meets creamy mayo and Mexican crema, creating this incredible sauce that coats every kernel. Then we add a shower of salty Cotija cheese, a sprinkle of chili powder, and a squeeze of fresh lime juice. It’s literally a flavor explosion in every bite!
What I absolutely love about esquites is how adaptable they are. Having friends over who can’t handle heat? Skip the jalapeño. Can’t find Cotija cheese? Finely grated parmesan works beautifully here too. And while fresh corn is amazing when it’s in season, I’ve made this countless times with frozen corn and it’s still absolutely delicious. Trust me, once you try this Mexican-inspired recipe, you’ll be hooked!
Essential Ingredients for Perfect Esquites
Let me walk you through everything you’ll need to make these incredible Mexican street corn cups! Each ingredient plays a special role in creating that authentic flavor we’re after.
- Fresh or Frozen Corn: While fresh sweet corn is absolutely wonderful when in season (I love those plump, juicy kernels!), don’t hesitate to use frozen corn. I’ve made this recipe countless times with frozen corn and it’s still absolutely delicious. You’ll need about 3 cups total.
- Mexican Crema and Mayonnaise: This dynamic duo creates the creamy, luxurious sauce that coats every kernel. Mexican crema has a slightly tangy, less thick consistency than sour cream. Can’t find crema? Sour cream works beautifully too – I’ve used it many times!
- Cotija Cheese: This salty, crumbly Mexican cheese is like parmesan’s bolder cousin. It adds the perfect savory punch to balance the sweet corn. If Cotija is hard to find, finely grated parmesan is a great substitute.
- Chili Powder or Tajín: Here’s where the magic happens! Either option adds that signature spicy-zesty kick. I particularly love using Tajín seasoning for its citrusy notes that complement the lime perfectly.
- Fresh Lime: Don’t skip this! A squeeze of fresh lime juice brightens all the flavors and adds that crucial acidic balance.
Success Tips & Tricks
After making this recipe countless times, I’ve discovered some game-changing tips that’ll help you achieve street cart-worthy esquites every time:
- Perfect Your Corn Cooking: Whether using fresh or frozen, don’t overcook the corn! You want the kernels to maintain some bite – about 5-8 minutes is perfect. They should be tender but still have a slight snap when you bite into them.
- Layer Your Flavors: Start with a light hand when adding toppings – you can always add more! I like to mix the mayo and crema first, then gradually add cheese and chili powder while tasting. This way, you’ll find your perfect balance.
- Temperature Matters: Serve esquites while the corn is still warm – this helps the creamy sauce meld perfectly with the kernels. If you’re making it ahead, gently reheat the corn before adding your toppings.
Remember, like my other Mexican recipes, this dish is all about finding the right balance of flavors for your taste. Don’t be afraid to adjust the proportions until it’s just right for you!
Step-by-Step Instructions for Perfect Esquites
Let me walk you through making these incredible Mexican street corn cups! The process is surprisingly simple, and I promise you’ll be amazed by how these humble ingredients transform into something magical.
Preparing the Corn Base:
- Start by melting butter in a large skillet over medium heat. Once it’s bubbling, add your diced onion and jalapeño (if using). Let them dance together until the onions become soft and translucent, about 3-4 minutes.
- Add your corn kernels and water to the skillet. Fresh corn is wonderful when in season, but I’ve made this countless times with frozen corn too – both work beautifully! Cover and let it cook for 5-8 minutes, stirring occasionally.
- The corn is ready when it’s tender but still has a slight bite to it. You don’t want mushy corn here! Season with salt and pepper to taste.
Assembly Time:
- Divide your warm corn mixture among serving cups – I like using clear plastic cups so you can see all the lovely layers.
- Add a heaping teaspoon each of mayo and Mexican crema to each cup. Give it a good stir to coat every kernel in creamy goodness.
- Now comes the fun part! Sprinkle generously with Cotija cheese, dust with chili powder or Tajín seasoning, and finish with fresh cilantro.
- Serve with lime wedges on the side – that final squeeze of citrus really makes all the flavors pop!
Creative Variations & Serving Ideas
While traditional esquites are absolutely perfect as is, I love playing around with different variations. Here are some of my favorite ways to switch things up:
- Heat Level Options: Make it mild by skipping the jalapeño, or crank up the heat with extra chili powder or a drizzle of your favorite hot sauce.
- Cheese Alternatives: Can’t find Cotija? Try crumbled feta or finely grated parmesan. Each brings its own delicious salty punch to the dish.
- Serving Suggestions: These make fantastic appetizers for your next Mexican-themed dinner party. I also love serving them alongside grilled meats at BBQs.
- Mix-Ins: Try adding diced bell peppers, chopped tomatoes, or even crispy bacon bits for extra texture and flavor.
Remember, the key to perfect esquites is serving them warm and adjusting the toppings to your taste. Don’t be shy with the lime – that bright citrus finish is what makes these truly irresistible!
FAQs & Final Thoughts
Absolutely! While Mexican crema gives that authentic taste, sour cream mixed with a tiny splash of milk works wonderfully. The texture won’t be quite as silky, but the flavor will still be amazing.
Store the corn mixture separately from the toppings in airtight containers in the fridge for up to 3 days. When ready to serve, gently reheat the corn and add fresh toppings. The mayo-crema mixture doesn’t reheat well, so it’s best to add it fresh.
White corn is traditional, but yellow corn works beautifully too! In summer, fresh corn cut from the cob is amazing. During off-season, frozen corn is a fantastic substitute – just make sure to pat it dry after thawing to remove excess moisture.
Yes! Cook the corn mixture up to 2 days ahead and store it in the fridge. Prep your toppings and store separately. When guests arrive, warm up the corn, set up a toppings bar, and let everyone customize their cups!
Final Thoughts
I can’t tell you how much joy this esquites recipe brings to my kitchen! Just like my favorite Mexican dishes, it’s the perfect balance of flavors that keeps everyone coming back for more. The beauty of esquites is in its simplicity – just a few quality ingredients coming together to create something truly special.
Whether you’re serving these at your next backyard BBQ or enjoying them as a cozy snack, I’d love to hear how your esquites turn out! Don’t forget to play around with the toppings and make them your own. And if you’re craving more Mexican-inspired treats, my Fresas con Crema makes the perfect dessert pairing!
Esquites (Mexican corn in a cup)
Equipment
- 1 skillet
- 4 cups
Ingredients
- 1 Tablespoon salted butter softened
- 1/3 cup onion diced, (optional)
- 1 jalapeño or serrano pepper seeded, diced, (optional)
- 1/3 cup water
- 4 ears corn husked, cut from the cob (about 3 cups)
- salt and pepper to taste
- 5 Tablespoons mayonnaise
- 5 Tablespoons Mexican crema or sour cream
- 1/3 cup Cotija cheese shredded, or queso fresco
- chili powder Tajin, or hot sauce, to taste
- 1 lime quartered
Instructions
- Add butter to a skillet over medium heat. Once melted, add onion and pepper then sauté until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).
- Season with black pepper and a little salt then divide among 4 cups.
- In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.
- Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.
Notes
Cheese:Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.
Make Ahead Instructions: Follow the instructions to cook the corn and onion mixture, allow it to cool, then keep it covered in a container in the fridge. The topping ingredients can be prepped and stored too. Before you serve it, just re-warm the corn in a skillet then continue separating it into cups and adding the toppings.
Freezing Instructions: Follow the instructions to cook corn then allow it to cool and store in a freezer safe container for 6 months. Let thaw overnight in the fridge then heat on the stove in a pan before separating into cups and adding toppings.
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