Esquites. These cups of Mexican Street Corn are buttery, warm, and creamy. Top with some crumbled cotija, lime juice, hot sauce, chili powder, or kick it up a notch with some crushed up Hot Cheetos! 

A tray filled with three cups of esquites, topped with crushed hot Cheetos, cotija and a lime wedge. These cups of Mexican street corn are possibly the BEST snack, appetizer, or side dish. Sweet, juicy fresh corn is roasted and cooked in a small amount of butter, and mixed with some mayonnaise and crema. This warm, creamy, corn salad is then topped with crumbled cheese, lime juice, hot sauce, and even some Hot Cheetos! This dish is perfect to serve alongside some classic ground beef tacos, with a classic margarita, or with some classic Tex Mex Cheese Enchiladas

A try filled with cups of esquites and cut lime wedges.

What is esquites?

Esquites is Mexican street corn in a cup. Also known as elotes en vaso. And possibly one of my favorite dishes to get from little Mexican food shops. Esquites is made with corn that has been cut off the cob, then it’s roasted or boiled. I’ve seen it done both ways.

Although my favorite method is to roast the corn quickly in some butter. After the corn is cooked it’s mixed with mayonnaise, crema, or a combination of both. 

How to make Esquites:

  1. Remove the husks and silk from the corn. Then cut the corn off the cob.
  2. Melt butter in a large skillet, add the corn, salt, garlic and onion powders, and cook for about 6-8 minutes until corn is softened. Oil can be substituted for the butter if desired. 
  3. Remove the corn to a large bowl and add in the mayonnaise and crema. 
  4. Serve in cups or from the bowl as a large serving. This dish is best served warm right after it’s cooked.  
  5. Top with your favorite toppings! 

What do you top Esquites with? 

Some traditional toppings are crumbled cotija cheese, hot sauce, crema, a squeeze of lime juice, and a sprinkle of chili powder. Some of my favorites, I prefer to use queso fresco. It’s a crumbled cheese very similar to cotija, it’s just not as salty, it’s a bit more mellow. 

However, my new favorite topping, thanks to a local restaurant, crushed hot cheetos! 

A fork digging into a cup of esquites.

Other recipes you may enjoy:

 

A tray filled with three cups of esquites, topped with crushed hot Cheetos, cotija and a lime wedge.

Esquites

Esquites.These cups of Mexican Street Corn are buttery, warm, and creamy. Top with some crumbled cotija, lime juice, hot sauce, chili powder, or kick it up a notch with some crushed up Hot Cheetos! 

Ingredients

  • 4 ears of corn
  • 2 tablespoons unsalted butter
  • 1/2 teaspoons salt
  • ¼ tablespoons mayonnaise
  • 3 tablespoons crema

Toppings

  • fresh squeezed lime juice, 1 wedge per cup
  • cotija or queso fresco , crumbled
  • hot sauce
  • hot cheetos, crushed

Instructions

  • Remove the husks and silk from the corn. Then cut the corn off the cob. 
  • Melt butter in a large skillet, add the corn, salt, garlic and onion powders, stir and cook for about 6-8 minutes until corn is softened. 
  • Remove the corn to a large bowl and add in the mayonnaise and crema. You can add more if you desire a creamier texture.
  • Serve warm in a large bowl or in individual cups.Top with desired toppings! Enjoy. 

Nutrition

Serving: 1g, Calories: 276kcal, Carbohydrates: 33g, Protein: 5g, Fat: 16g, Cholesterol: 24mg, Sodium: 346mg, Fiber: 4g
Did you make this recipe?Tag @HouseofYumm on Instagram and hashtag #houseofyumm!