Creamy Mexican Street Corn (Esquites) Recipe
Creamy Mexican Street Corn in a Cup, also known as Esquites, is a delicious and easy-to-make snack featuring charred corn kernels mixed with a tangy, creamy sauce of Mexican crema, mayonnaise, lime juice, and spices, topped with crumbly Cotija cheese and fresh cilantro. Perfect as a flavorful street food or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Corn Mixture
- 4 cups corn kernels (fresh, grilled, or frozen & thawed)
- 3 tbsp butter
Creamy Sauce
- 3 tbsp mayonnaise
- ½ cup Mexican crema (or sour cream)
- 1 garlic clove, minced (optional)
- 1 jalapeño, finely chopped (optional, for heat)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder (plus extra for topping)
- Salt, to taste
Toppings & Garnish
- ½ cup Cotija cheese (crumbled, or feta as a substitute)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the Butter and Cook Corn: Heat butter in a skillet over medium heat. Add the corn kernels and sauté, stirring occasionally, until they are lightly charred and heated through, about 5 to 7 minutes. For a deeper smoky flavor, you can grill the corn on the cob first, then cut the kernels off before cooking.
- Prepare the Creamy Sauce: In a large bowl, combine mayonnaise, Mexican crema, minced garlic (if using), finely chopped jalapeño (for heat, optional), freshly squeezed lime juice, chili powder, and a pinch of salt. Stir well until thoroughly blended to create a smooth sauce.
- Mix Corn with Sauce: Add the warm, sautéed corn kernels to the bowl with the creamy sauce. Toss everything together gently until the corn is evenly coated with the sauce.
- Assemble the Cups: Spoon the creamy corn mixture into serving cups or bowls.
- Add Toppings: Sprinkle generously with crumbled Cotija cheese, an extra dusting of chili powder, and chopped fresh cilantro to enhance flavor and presentation.
- Garnish and Serve: Garnish each cup with a lime wedge on the side. Serve warm, encouraging diners to squeeze fresh lime juice over the corn before enjoying for a bright, tangy finish.
Notes
- Use fresh or frozen corn kernels based on availability; grilling corn before cutting kernels off imparts a smoky depth.
- Mexican crema can be substituted with sour cream if not available.
- Adjust the amount of jalapeño and chili powder according to your preferred spice level.
- For a vegetarian dish, ensure mayonnaise and crema are vegetarian-friendly.
- Serve immediately for best texture and flavor; if needed, reheat gently before serving.
