This vibrant, creamy Mexican street corn in a cup (Esquites) brings all the authentic flavors of Mexican street food right to your kitchen! Made with fresh sweet corn that’s charred to perfection, then topped with a luxurious blend of Mexican crema, zesty lime, and salty Cotija cheese. As someone who’s completely obsessed with Mexican flavors, I can’t get enough of this addictively delicious snack that’s perfect for summer entertaining or an easy side dish.
Why You’ll Love This Esquites Recipe
- Quick and easy one-pan preparation
- Perfectly balanced flavors – creamy, tangy, sweet, and spicy
- More convenient to eat than traditional elote on the cob
- Customizable heat level with jalapeños or chili powder
- Make-ahead friendly for parties and gatherings
- Works beautifully with fresh OR frozen corn
- Ready in just 20 minutes!
Trust me, once you try this authentic Mexican street corn, you’ll be hooked! The combination of sweet charred corn with creamy mayo-crema sauce, salty Cotija cheese, zesty lime, and a kick of chili powder creates an explosion of flavors in every spoonful. I love serving this at summer BBQs, but thanks to the option of using frozen corn, you can enjoy this addictive treat any time of year.
The secret to making this recipe truly spectacular is getting a nice char on your corn kernels. That slight caramelization adds an incredible depth of flavor that takes this dish from good to absolutely irresistible. And don’t skip the lime juice at the end – that bright citrus note really makes all the flavors pop!
Key Ingredients for Perfect Esquites
Let me walk you through exactly what you’ll need to make this incredible Mexican street corn in a cup. Each ingredient plays a special role in creating that authentic flavor we’re after!
- Fresh Corn: The star of our show! While white corn is traditional in Mexican cuisine, yellow corn works beautifully too. In summer, I love using fresh corn cut right off the cob – there’s nothing like that sweet, fresh flavor. But here’s a little secret: frozen corn works wonderfully too, especially when fresh isn’t in season.
- Mexican Crema & Mayonnaise: This dynamic duo creates that luxuriously creamy sauce that makes esquites so irresistible. Mexican crema has a slightly tangy, sweet flavor that’s lighter than sour cream. If you can’t find it, sour cream makes a great substitute – I’ve used it countless times!
- Cotija Cheese: This salty, crumbly Mexican cheese is like parmesan’s bolder cousin. It adds the perfect salty punch to balance the sweet corn and creamy sauce. Can’t track down Cotija? Like I learned making authentic tamales, finely grated parmesan works in a pinch.
- Chili Powder & Lime: These finishing touches are absolutely non-negotiable! The chili powder adds warmth and depth, while fresh lime juice brightens everything up with its zesty kick.
Essential Success Tips
- Don’t skip the charring step! Getting those lovely browned bits on your corn creates an incredible depth of flavor. I love hearing that sizzle when the kernels hit the hot pan – it’s music to my ears!
- Keep an eye on your corn cooking time. You want it tender-crisp, not mushy. About 5-8 minutes is perfect, depending on your stove. Trust me, I’ve overcooked it before and while still tasty, the texture just isn’t the same.
- Season gradually. Start with a light hand when adding salt – remember, Cotija cheese adds quite a bit of saltiness. You can always add more, but you can’t take it away!
- Serve immediately for the best experience. While you can certainly make components ahead, esquites truly shines when served right away while the corn is still warm and the cheese is freshly sprinkled on top.
Step-by-Step Instructions
Let me walk you through making the perfect esquites! I’ve made this recipe countless times and have perfected every step to ensure you get that authentic Mexican street food flavor right in your kitchen.
Basic Assembly Steps:
- Prepare the Corn Base:
- Melt butter in a large skillet over medium heat
- Add diced onion and jalapeño (if using) – cook until softened, about 3-4 minutes
- Add corn and water, cover and cook 5-8 minutes until tender but still crisp
- Create the Creamy Base:
- Divide warm corn mixture between serving cups
- Add 1 heaping teaspoon each of mayo and Mexican crema
- Stir gently to combine and coat the corn evenly
- Add the Toppings:
- Sprinkle generously with Cotija cheese
- Dust with chili powder to taste
- Finish with fresh cilantro and a squeeze of lime
Creative Variations
While I love the classic version, this recipe is wonderfully adaptable! Here are some of my favorite ways to customize it:
- Spice It Up: Add a drizzle of homemade Mexican hot sauce or an extra sprinkle of cayenne for heat lovers
- Make It Creamy: Double the mayo-crema mixture for an extra indulgent version
- Fresh Twist: Add diced avocado or fresh tomatoes for added freshness
- Herb Variation: Try mixing in fresh basil or parsley instead of cilantro
Serving Suggestions:
- Serve as a side dish with grilled meats
- Offer as an appetizer at summer gatherings
- Use as a topping for tacos or tostadas
- Mix into rice for a flavorful side dish
The beauty of esquites is its versatility – feel free to adjust the ingredients to your taste. Just don’t skip that final squeeze of lime – it truly brings all the flavors together!
FAQs & Final Thoughts
Frequently Asked Questions
Yes! Cook the corn mixture ahead and store it covered in the fridge. Keep toppings separate and reheat the corn when ready to serve. Just remember to add the creamy toppings and garnishes fresh for the best texture and flavor.
If you can’t find Cotija, finely grated parmesan cheese makes an excellent substitute. The key is finding a hard, salty cheese that will give you that same savory punch that makes esquites so delicious.
Absolutely! While fresh corn is wonderful in summer, frozen corn works beautifully too. Just make sure to get a good char on it in the pan – this step is crucial for developing that authentic street food flavor, just like in traditional Mexican recipes.
The heat level is completely customizable! You can adjust the amount of chili powder or skip the jalapeños altogether for a mild version. Or amp up the heat with extra chili powder or hot sauce – it’s totally up to you!
Final Thoughts
I can’t tell you how much joy this esquites recipe brings to my kitchen! Every time I make it, it reminds me of warm summer evenings and the vibrant flavors of Mexican street food. Whether you’re serving it at a backyard BBQ or enjoying it as a quick snack, this dish never fails to bring smiles to faces.
Remember, don’t be afraid to play with the proportions of toppings until you find your perfect balance. Some days I go heavy on the lime, others I’ll add an extra sprinkle of cheese – there’s no wrong way to enjoy this beloved Mexican street corn!
I’d love to hear how your esquites turns out! Drop a comment below or tag me in your photos – nothing makes me happier than seeing you recreate these recipes in your own kitchen. Happy cooking! 💕
Esquites
Equipment (affiliate links)
- 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 it into cups and adding toppings.
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