Esquites (Mexican Street Corn Cup)
Ingredients
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4 cups corn kernels
(fresh off the cob is best, frozen works too) -
1 tablespoon butter
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¼ cup mayonnaise
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¼ cup Mexican crema or sour cream
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½ teaspoon chili powder or Tajín (plus more for topping)
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Juice of 1 lime
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Salt, to taste
Toppings
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¼–½ cup crumbled cotija cheese (or feta)
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Chopped cilantro
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Extra chili powder or Tajín
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Lime wedges
Instructions
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Cook the corn
Melt butter in a skillet over medium-high heat. Add corn and cook 5–8 minutes until hot and lightly charred in spots. Season with salt. -
Make it creamy
Reduce heat to low. Stir in mayonnaise, crema, chili powder, and lime juice until everything is well coated. -
Serve
Spoon into cups or bowls. -
Top it off
Add cotija, cilantro, more chili powder, and a squeeze of lime.
Optional Add-Ons (very common)
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Minced garlic sautéed with the corn
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Finely diced jalapeño or serrano for heat
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A splash of hot sauce or Valentina
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Smoked paprika for extra depth
Esquites vs. Elote
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Elote = corn on the cob
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Esquites = corn off the cob (easier to eat, just as good 😌)
If you want a grilled version, lighter version, or extra-spicy street-vendor style, say the word—I’ll dial it in exactly how you like it 🌶️