Mexican street food reaches new heights with this irresistible Esquites recipe – a warm, creamy corn dish served in a convenient cup. This 20-minute wonder combines sweet corn kernels with a rich blend of traditional Mexican flavors. Perfect for busy weeknights or casual entertaining, this beloved street food classic brings authentic flavors right to your kitchen. At just 299 calories per serving, it’s a satisfying side dish that captures the vibrant essence of Mexican cuisine.
Ingredients Section
- Butter: 1 tablespoon salted, softened for better blending
- Fresh Corn: 4 ears, husked and cut from cob (yields about 3 cups)
- Onion: 1/3 cup diced, adds wonderful aromatic flavor
- Pepper Choice: 1 jalapeño or serrano, seeded and diced for heat control
- Creamy Elements: 5 tablespoons each of mayonnaise and Mexican crema
- Cheese: 1/3 cup Cotija or queso fresco, freshly grated
- Seasonings: Salt, pepper, chili powder or Tajin to taste
- Fresh Lime: 1 whole, cut into quarters for serving
- Water: 1/3 cup for cooking corn
Instructions Section
- Prepare Base: Melt butter in skillet over medium heat, then sauté onion and pepper until soft and fragrant
- Cook Corn: Add water and corn, cover and cook 5-8 minutes until tender, stirring occasionally
- Season: Add black pepper and a touch of salt to taste
- Portion: Divide the corn mixture between 4 cups
- Add Creaminess: Top each portion with mayo and Mexican crema, then stir to combine
- Final Touch: Sprinkle with cheese and chili powder, serve with lime wedges for fresh citrus kick
Quick Substitutions
Can’t find Mexican crema? Regular sour cream works great! For the cheese, try grated parmesan if Cotija isn’t available. Fresh corn is amazing in this recipe, but frozen corn kernels can work in a pinch – just skip the water and cook until heated through. If you’re not a fan of spice, feel free to skip the jalapeño – your esquites will still taste wonderful!
Serving Tips
Serve your esquites piping hot in small cups or bowls – paper cups work perfectly for casual parties! Keep extra lime wedges, cheese, and chili powder on the table so everyone can add more toppings to taste. This makes an amazing snack for game day, backyard BBQs, or as a fun side dish with tacos or grilled meats. For extra fun, set up a little esquites bar where friends can add their own toppings!
Storage & Reheating
While esquites tastes best fresh and hot, you can store leftover corn mixture in an airtight container in the fridge for up to 2 days. Keep the mayo, crema, and toppings separate. When ready to eat, warm the corn mixture in the microwave or on the stovetop, then add fresh toppings. Just remember – the texture is best when served right away!
Heat Level Tips
Like it spicy? Leave some seeds in your jalapeño or try a spicier hot sauce instead of chili powder. For milder taste, use regular chili powder or skip the hot peppers completely. You can also try Tajín seasoning for a tangy-spicy kick that’s not too hot. The best part? You can adjust the heat for each serving!
Esquites (Mexican corn in a cup)
Equipment
- Skillet
Ingredients
- 1 Tablespoon salted butter softened
- 1/3 cup onion diced, (optional)
- 1 jalapeño or serrano pepper seeded, diced, (optional)
- 1/3 cup water
- 4 ears corn husked, cut from the cob (about 3 cups)
- salt and pepper to taste
- 5 Tablespoons mayonnaise
- 5 Tablespoons Mexican crema or sour cream
- 1/3 cup Cotija cheese shredded, or queso fresco
- chili powder Tajin, or hot sauce, to taste
- 1 lime quartered
Instructions
- Add butter to a skillet over medium heat. Once melted, add onion and pepper then sauté until tender.
- Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).
- Season with black pepper and a little salt then divide among 4 cups.
- In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.
- Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.
