Learn how to make authentic, delicious Esquites (or Mexican street corn cups) right at home with sweet, smoky corn, a creamy tangy sauce, cotija cheese, and chili seasoning. An inexpensive Mexican street food that's just as good homemade!
Course Side Dish, Snack
Cuisine Mexican
Keyword Esquites
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 201kcal
Author Michelle
Ingredients
2tablespoonsbutter(or light olive oil)
1medium onionchopped
6medium ears of corncut off the cob (about 4 cups kernels)
1tablespoonmayonnaise
2tablespoonsMexican crema(or sour cream)
2tablespoonslime juice
1½teaspoonstajin seasoning(chile lime seasoning) plus more for topping
½teaspoonchili powder
½teaspoonsaltor more to taste
¼cupchopped cilantroplus more for topping
½cupcrumbled cotija cheese(or queso fresco)
Instructions
Heat the butter in a large skillet over medium heat.
Add the onion and cook until tender.
Add the corn, stir, and then spread into an even layer. Cook for 10-15 minutes with a lid on, stirring very occasionally, until corn is mostly toasted.
Transfer to a large bowl and let cool for a few minutes.
In a separate medium mixing bowl, add mayonnaise, crema or sour cream, lime juice, Tajin, chili powder, and salt, and whisk together.
Add the dressing, half the cilantro, and half the cheese to the corn, and stir to incorporate. Taste and add salt as needed.
Serve in cups topped with more cilantro, cheese, and tajin.
Enjoy warm or at room temperature.
Video
Notes
Add jalapenos or serranos while sauteeing onions for an extra spicy kick.
Corn: You can also use thawed frozen corn, about 4 cups
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in individual servings in the microwave or in a large skillet. Top with more cotija and chili seasoning before serving.