Mexican Street Corn in a Cup
Mexican Street Corn in a Cup, also known as Esquites, is a delicious way to enjoy the flavors of classic Mexican street corn without the mess. Sweet corn is cooked until tender, then tossed with creamy mayonnaise, tangy lime, salty cheese, and a touch of chili. Every spoonful is creamy, zesty, smoky, and packed with flavor.
Ingredients
- 4 cups corn kernels, fresh or frozen
- 2 tablespoons butter
- ¼ cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- ½ cup cotija cheese, crumbled
- 1 lime, cut into wedges
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon finely chopped jalapeño, optional
- Extra cotija cheese and cilantro for topping
Instructions
1. Cook the Corn
Melt the butter in a large skillet over medium-high heat.
Add the corn and cook for 6–8 minutes, stirring occasionally, until the kernels are tender and lightly golden.
For extra smoky flavor, allow the corn to sit undisturbed for a minute or two at a time so it develops a little char.
2. Season the Corn
Add the chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir well until the corn is evenly coated.
If you like some heat, add the chopped jalapeño.
3. Make It Creamy
Reduce the heat to low. Stir in the mayonnaise and sour cream or Mexican crema.
Mix until the corn is evenly coated and creamy. Heat for another minute, but don’t let the mixture boil.
4. Add Lime and Cheese
Turn off the heat and squeeze fresh lime juice over the corn.
Stir in about half of the cotija cheese and most of the chopped cilantro.
Taste and adjust the seasoning if needed.
5. Serve in Cups
Spoon the warm corn into individual cups or small bowls.
Top with additional cotija cheese, cilantro, a sprinkle of chili powder, and an extra squeeze of lime.
Serve immediately.
Tips for the Best Street Corn Cups
- Fresh corn: Gives the sweetest flavor, but frozen corn works wonderfully too.
- Add some char: Don’t stir constantly while cooking. A little browning gives the corn that classic street-food flavor.
- Cotija cheese: Its salty, crumbly texture is traditional, but feta can be used as an easy substitute.
- Adjust the heat: Add jalapeño or a pinch of cayenne if you like spicy corn.
- Fresh lime: Lime juice added just before serving brightens the creamy sauce.
Easy Variations
Bacon Street Corn
Add crispy cooked bacon pieces for a smoky, savory twist.
Extra Spicy
Mix in diced jalapeño and a pinch of cayenne pepper.
Cheesy Corn Cups
Add a little shredded Monterey Jack or mozzarella along with the cotija.
Avocado Esquites
Top each cup with diced avocado just before serving.
Serving Suggestions
Mexican Street Corn in a Cup makes a fantastic side dish for grilled chicken, tacos, burgers, steak, or barbecue. It’s also perfect for parties because you can prepare individual cups ahead of time and let everyone add their favorite toppings.
Storage
Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave and add a fresh squeeze of lime before serving.
Final Thoughts
Creamy, buttery, tangy, and full of sweet corn flavor, Mexican Street Corn in a Cup is an easy homemade version of a beloved street-food classic. It’s quick enough for a weeknight side dish but flavorful enough to steal the spotlight at your next gathering.