Esquites
Mexican Street Corn in a cup. Flavorful, creamy, and such an easy snack or side dish that everyone loves!
Servings: 4
Pin Recipe
Print Recipe
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
Corn: White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.
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.
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.
Nutrition
Calories: 299kcal | Carbohydrates: 22g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 369mg | Potassium: 300mg | Fiber: 3g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 1mg