Creamy Mexican Street Corn in a Cup (Esquites) Delight!
This creamy Mexican Street Corn in a Cup (Esquites) combines charred sweet corn with a rich blend of mayonnaise, Mexican crema, Cotija cheese, fresh lime juice, and chili powder for an irresistible street food favorite that's perfect as a side dish, appetizer, or snack.
Equipment
- large skillet
- mixing bowl
- wooden spoon
- measuring cups and spoons
- serving cups
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 3 tbsp butter
- 3 tbsp mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup Cotija cheese (or feta)
- 1 clove garlic, minced (optional)
- 1 jalapeño, finely chopped (optional)
- 2 tbsp lime juice
- 1 tsp chili powder
- salt to taste
- fresh cilantro for garnish
Instructions
- Heat butter in a skillet over medium heat until melted.
- Add corn kernels and sauté until lightly charred, about 5–7 minutes.
- In a mixing bowl, combine mayonnaise, crema, garlic, jalapeño (if using), lime juice, chili powder, and salt.
- Mix well and add the warm corn from the skillet. Toss until evenly coated.
- Serve in individual cups garnished with Cotija cheese, extra chili powder, cilantro, and lime wedges.
Notes
For the best flavor, use fresh sweet corn when in season. Feta cheese makes an excellent substitute for Cotija if unavailable. Adjust the heat by adding more or less jalapeño and chili powder. Serve immediately while warm for the creamiest texture.