Category: Food That Makes People Think You’ve Got Life Figured Out
This creamy Mexican corn in a cup, also known as esquites, features sautéed or grilled corn kernels mixed with tangy Mexican crema, rich mayonnaise, zesty lime juice, Cotija cheese, and just enough chili powder for gentle heat. Served warm in individual cups and topped with extra cheese, cilantro, and a sprinkle of chili, it’s a flavorful, snackable dish that captures the vibrant street food spirit of Mexico. Serve it as a comforting side or a quick snack, and enjoy the balance of creamy, salty, tangy
This creamy Mexican street corn in a cup has become a go-to comfort snack in my kitchen. Every bite takes me back to those bustling markets and late summer barbecues when sweet, juicy corn is at its best. If you want a quick side with loads of flavor or a fun dish to share at gatherings, this is it. The touch of tang, a little spice, and all that richness hit the spot every time.
Why You’ll Love This Recipe
Ready in about 20 minutes
Includes simple ingredients often found at home
Big flavors with creamy, tangy, and spicy notes
Customizable for spice and toppings
Perfectly portable for sharing at get-togethers
I first made this for a family movie night and it became such a hit my niece requests it every time she visits. There is just something joyful about handing everyone their own cup of creamy, zesty corn.
Ingredients
Corn kernels: Fresh or frozen and thawed corn creates the sweetest base Toasting brings out its natural sugars
Butter: Adds a rich sautéed note Use real butter for best flavor
Mayonnaise: Delivers the creamy backbone Go for full-fat or a trusted light version
Mexican crema: Brings tang and silkiness Sour cream works well if crema is unavailable
Cotija cheese: Salty and crumbly this is classic for esquites Choose a firm wedge for grating or seek out a good feta in a pinch
Garlic: Optional but deepens the dish Fresh is best for piquant aroma
Jalapeño: Chopped finely for heat Use firm bright peppers for spice and crunch
Lime juice: Freshly squeezed lifts and balances the flavors Go for smooth-skinned juicy limes
Chili powder: Lends smoky complexity Look for a chili powder with a rich brick color
Salt: Just enough to make all the flavors pop
Fresh cilantro: Adds a clean herby finish Select bright green bunches with tender stems
Step-by-Step Instructions
Heat the Butter:
Melt three tablespoons of butter in a skillet over medium heat. Swirl the pan until the butter is melted and you catch a soft nutty aroma without it browning. This base enhances the whole dish with its savory depth.
Sauté the Corn:
Add corn kernels to the melted butter. Spread them into a single layer and cook for about five to seven minutes, stirring occasionally, until they are lightly browned and you see some char. The caramelization creates sweetness and a roasted note that is worth every minute.
Prepare the Creamy Mixture:
In a large bowl mix mayonnaise with Mexican crema. Add freshly minced garlic if using, chopped jalapeño to taste, a good squeeze of lime juice, chili powder, and a pinch of salt. Stir well until you have a creamy tangy sauce filled with flecks of spice. Taste and add more lime or salt as needed.
Combine Corn and Mixture:
When the corn is still warm but not piping hot spoon it into the bowl with the creamy mixture. Fold gently but thoroughly so every kernel gets coated. The heat from the corn helps all the flavors come together into a rich silky consistency.
Serve in Cups:
Divide the creamy corn among serving cups or small bowls. This makes it easy to serve and creates the authentic street snack presentation that feels festive and special.
Garnish and Enjoy:
Sprinkle the tops with plenty of crumbled Cotija cheese another dusting of chili powder and fresh chopped cilantro. Add a wedge of lime on the edge for squeezing right before eating. The dish should be eaten warm while the cream is luscious and the flavors bright.Save
A cup of food with a lime wedge on the side. | lilicooks.com
You Must Know
High in calcium and protein thanks to the cheese and crema
Crowd friendly and easy to double for large groups
Best served warm but still tasty at room temperature
Cotija cheese is my absolute favorite part of this dish I love how its nutty saltiness balances the acidic lime and silky sauce Every time I crumble it over the top I remember family afternoons grilling corn in the backyard while kids played and music filled the air This simple garnish makes it feel like a treat made with love
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it chills so it is perfect for snacking the next day. For best texture reheat briefly on the stove or in short bursts in the microwave and add fresh cilantro and more cheese just before serving.
Ingredient Substitutions
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