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Easy Esquites Mexican Street Corn Cup with creamy, tangy flavors in a cup.

Esquites (Mexican Street Corn in a Cup)

A creamy, tangy, and slightly smoky snack version of Mexican street corn served in a cup, making it less messy and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups Corn (fresh, frozen, or drained canned) Fresh is best, but frozen or canned work too.
  • 1 tbsp Butter or neutral oil For cooking corn.
  • 1/3 cup Mayonnaise For creaminess.
  • 1/3 cup Sour cream or Mexican crema Either works to add creaminess.
  • 2 tbsp Lime juice Freshly squeezed for best flavor.
  • 1 tsp Chili powder Can substitute with Tajín or add cayenne for heat.
  • 1/4 tsp Salt
  • 1 cup Cheese (cotija, feta, or parmesan) Cotija is traditional; feta is a good substitute.
  • 1/4 cup Cilantro or green onion For freshness.
  • to taste Black pepper

Method
 

Preparation
  1. Heat a skillet over medium-high heat and add butter or oil.
  2. Add corn and let it sit for a minute or two to get browned.
  3. Stir and cook until corn has golden spots and smells sweet and toasty.
  4. Turn off the heat and mix in mayo, sour cream, lime juice, chili powder, and salt.
  5. Spoon the mixture into cups and add toppings like cheese, cilantro, and extra chili.

Notes

Leftovers can be stored in an airtight container in the fridge for 2 to 3 days. Reheat on the stovetop to retain creaminess. Adjust toppings after reheating for fresher taste.