Description
Mexican Street Corn Cups, also known as esquites, are a flavorful and convenient twist on traditional Mexican elote. This dish features sautéed corn kernels charred to perfection, mixed with creamy mayonnaise, zesty lime juice, bold chili powder, and crumbly cotija cheese. Served in cups, it’s a mess-free, party-ready snack bursting with tangy, spicy, and savory flavors, perfect as a side dish or appetizer that brings the vibrant taste of Mexican street food straight to your table.
Ingredients
Scale
Corn Base
- 4 cups corn kernels (fresh, frozen, or canned; about 3–4 large ears or 2 cans)
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Dressing and Flavorings
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 2 tablespoons fresh lime juice
Toppings and Garnish
- ½ cup cotija cheese (crumbled)
- ¼ cup chopped fresh cilantro
- Extra chili powder and lime wedges for garnish (optional)
Instructions
- Sauté the Corn: In a large skillet over medium heat, melt the butter. Add the corn kernels along with salt and black pepper. Sauté the corn for 6 to 8 minutes, stirring occasionally, until the kernels are lightly charred or golden brown, which adds a smoky depth of flavor.
- Prepare the Dressing: While the corn is cooking, combine mayonnaise, garlic powder, chili powder, and fresh lime juice in a separate bowl. Mix well until the dressing is creamy and smooth, balancing tanginess and spice.
- Combine Corn and Dressing: Remove the skillet from heat and let the corn cool slightly to prevent melting the cheese. Stir the corn into the mayonnaise dressing to coat it evenly, ensuring each kernel is flavorful.
- Add Cheese and Cilantro: Gently fold the crumbled cotija cheese and chopped fresh cilantro into the dressed corn mixture. This step preserves the crumbly texture of the cheese and adds freshness from the cilantro.
- Serve and Garnish: Spoon the Mexican Street Corn Cups into small serving cups or bowls. Garnish with extra chili powder, cotija cheese, and a wedge of lime if desired, allowing guests to customize the flavor.
Notes
- Char the corn well to develop a smoky flavor that elevates the dish.
- Use fresh lime juice for the best bright, tangy taste rather than bottled juice.
- Fold in cotija cheese after cooling the corn to keep its crumbly texture from melting.
- Adjust chili powder amounts to control spice level, serving extra on the side if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors improve after resting.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican Street Corn Cups, Esquites, Mexican street food, corn recipe, party appetizer, cilantro, cotija cheese, sautéed corn, tangy snack
