Esquites (Mexican corn in a cup)

If you’re looking for an easy way to serve up this seasons corn, this authentic Esquites recipe is the perfect snack or accompaniment to your summer BBQ.

If you love authentic Mexican recipes as much I do, try my Charro Beans, Chiles Rellenos, and Horchata.

I am a little obsessed with Mexican street corn and I love it cut from the cob even more than I love traditional elote (on the cob). You can use frozen corn for this recipe and enjoy esquites all year long!

What are Esquites?

Esquite, also called elote en vaso (corn in a cup), is a common snack sold from food carts in the streets of Mexico. It’s similar to elote but the corn is cut off the cob and served warm, in disposable cups with Mexican crema, chili powder and lime.

How to make Esquites:

1. Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute 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 and divide among 4 cups.

2. To 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. Garnish with cilantro and serve with lime wedges to squeeze on top.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make-ahead: Saute and cook onion and corn mixture. Allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge. When ready to serve, rewarm corn mixture in a skillet before dividing into cups and adding topping.

To freeze corn: After cooking the corn, allow to cool and store in a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. When ready to serve, rewarm corn mixture in a skillet before dividing into cups and adding topping.

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Recipe

4.95 from 17 votes

Esquites

This Esquites recipe is my favorite way to enjoy fresh corn on the cob! It's Mexican Street Corn in a cup so it's flavorful, creamy, and such an easy snack or side dish that everyone loves! You can also use frozen corn to enjoy it year round.

Print Pin Review

Author Lauren Allen

Course Side Dish, Snack

Cuisine Mexican

Servings 4

Calories 299

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

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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.

Notes

Corn: White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn. 

Cheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.

Make Ahead Instructions: Follow the instructions to cook the corn and onion mixture, allow it to cool, then keep it covered in a container in the fridge. The topping ingredients can be prepped and stored too. Before you serve it, just re-warm the corn in a skillet then continue separating it into cups and adding the toppings.

Freezing Instructions: Follow the instructions to cook corn then allow it to cool and store in a freezer safe container for 6 months. Let thaw overnight in the fridge then heat on the stove in a pan before separating into cups and adding toppings.

Nutrition

Calories: 299kcalCarbohydrates: 22gProtein: 6gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 36mgSodium: 369mgPotassium: 300mgFiber: 3gSugar: 7gVitamin A: 451IUVitamin C: 16mgCalcium: 105mgIron: 1mg

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