Ingredients
- 4 cups corn kernels (fresh, grilled, or frozen and thawed)
- 3 tablespoons butter
- 3 tablespoons mayonnaise
- 1/2 cup Mexican crema (or sour cream)
- 1/2 cup cotija cheese, crumbled (or feta as a backup)
- 1–2 tablespoons fresh lime juice (to taste)
- 1/2–1 teaspoon chili powder or Tajín (adjust to your spice level)
- 1/4 teaspoon smoked paprika (optional but recommended)
- Salt, to taste
- 2 tablespoons fresh cilantro, finely chopped
Optional toppings: extra cotija, more Tajín or chili powder, hot sauce, diced jalapeño, extra lime wedges
Ingredients and Why They Matter
Corn kernels are the base; you can use fresh cut from the cob, grilled corn for extra smokiness, or frozen corn sautéed until lightly charred. Charring in a skillet concentrates sweetness and adds that street‑corn flavor even without a grill.
Butter adds richness and helps the corn caramelize slightly in the pan. Mayonnaise and Mexican crema (or sour cream) create the signature creamy coating—mayo brings body and slight tang, while crema/sour cream lightens it so it doesn’t feel heavy.
Cotija cheese is salty, crumbly, and slightly tangy; it’s traditional for esquites and elote and adds a savory, cheesy punch. Feta is an acceptable substitute when cotija isn’t available. Lime juice brightens and cuts through the richness, and you can adjust the amount to taste.
Chili powder or Tajín provides mild heat and that chili‑lime street flavor; Tajín adds both chili and citrus notes. Smoked paprika is optional but adds a subtle smoky depth that mimics grilled flavor, especially if you’re using pan‑charred or frozen corn. Cilantro adds fresh, herbal brightness and color to finish the dish.
Step-by-Step Instructions
Cook the Corn
- Melt the butter in a large skillet (cast iron or heavy nonstick works well) over medium heat.
- Add the corn kernels in an even layer. If using frozen corn, it doesn’t need to be fully thawed, but break up any clumps.
- Cook for 5–7 minutes, stirring only every minute or so, until the corn is heated through and some kernels are lightly charred and golden on the edges. If the corn starts popping out of the pan, lower the heat slightly.
Make It Creamy
- Reduce the heat to low.
- Stir in the mayonnaise and Mexican crema (or sour cream) until the corn is evenly coated and looks creamy.
- Warm gently for a minute or two—do not boil—just enough to heat the sauce and meld the flavors.
Season
- Add 1 tablespoon lime juice, 1/2 teaspoon chili powder or Tajín, smoked paprika (if using), and a pinch of salt.
- Stir well, then taste. Adjust by adding more lime for brightness, more chili/Tajín for heat, or more salt as needed.
Finish and Serve
- Remove the skillet from the heat.
- Stir in the crumbled cotija cheese and chopped cilantro so they’re evenly distributed.
- Spoon the esquites into individual cups or small bowls.
- Top each serving with extra cotija, a sprinkle of Tajín or chili powder, a drizzle of hot sauce, and/or a few pieces of diced jalapeño, plus a wedge of lime for squeezing.
Pro Tips and Variations
- For maximum “street” flavor, use grilled corn cut from the cob or a frozen roasted corn product, then still toast it briefly in butter.
- For a spicier version, add a pinch of cayenne or chipotle powder, or finish with a favorite hot sauce.
- For a lighter option, replace half the mayonnaise with Greek yogurt; it keeps things creamy but adds more tang and protein.
- Serve warm, at room temperature, or slightly chilled; the flavors are bold enough to carry at any temperature, though warm esquites feel closest to the street version.
Storage and Make-Ahead
- Esquites are best freshly made, but leftovers can be stored in an airtight container in the refrigerator for 2–3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of lime juice or a spoonful of crema if it seems too thick.
- If making ahead for a party, you can cook and chill the corn, then rewarm and stir in the crema, mayo, cheese, and seasonings just before serving.
FAQ
Can I use canned corn?
Yes, canned corn can work if drained and patted dry, but fresh or frozen tends to char better and tastes sweeter.
What if I can’t find cotija?
Feta is the closest easy substitute; queso fresco also works, though it’s milder.
Is Tajín necessary?
No, but it adds a great chili‑lime flavor. Plain chili powder plus extra lime juice gives a similar effect.
Can this be made vegan?
Yes—use plant‑based butter, vegan mayo, a dairy‑free crema or yogurt, and a vegan “cotija style” cheese or a sprinkle of nutritional yeast and extra salt.
How spicy is it?
Using 1/2 teaspoon chili powder or Tajín makes it mild, with more focus on flavor than heat. You can easily scale up the spice with extra chili, cayenne, or hot sauce.
Conclusion and Call to Action
Creamy Mexican Street Corn Cups (Esquites) are a vibrant, tangy, and mildly spicy way to serve corn—perfect in cups for parties, as a side at taco night, or as a warm snack. With butter‑charred corn, crema, cotija, lime, and chili, they bring big street‑food flavor with very little effort.
When you share this on your blog, invite readers to rate the recipe, comment on whether they used Tajín or chili powder and fresh or frozen corn, and share photos of their corn cups. Encourage them to save or pin it so they always have a go‑to esquites recipe ready for cookouts, taco bars, and summer snacking.