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Esquites or Mexican Street Corn in a cup features sweet corn in a buttery, warm, and creamy sauce. Top with some crumbled cotija, lime juice, hot sauce, chili powder, or kick it up a notch with some crushed up Hot Cheetos!
These cups of Mexican street corn are possibly the BEST snack, appetizer, or side dish. Sweet and juicy corn is roasted and cooked in a small amount of butter, and mixed with some mayonnaise and crema.
This dish is perfect to serve alongside some classic ground beef tacos, with a classic margarita, or with some classic Tex Mex Cheese Enchiladas.
What Are 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.
Ingredients & Substitutions
- Corn: Corn on the cob has a fresh, sweet taste perfect for this dish. However, you can easily swap fresh corn for canned or frozen corn.
- Sour Cream: Swap with plain greek yogurt for a lighter option.
- Mayonnaise: Use your favorite brand.
- Cotija: This cheese has a bold flavoring, you can swap for crumbled queso fresco or even use a feta cheese if desired.
- Hot Cheetos: This is a fun and spicy topping option. Omit or swap for a non-spicy option if concerned about the heat level.
Find the complete recipe card below with measurements and full instructions.
How to make Esquites
- 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, 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 the esquites with your desired toppings.
Toppings
There are a variety of ways to top your street corn in a cup. Below we’ve listed some of our favorite toppings.
- Crumbled Cotija or Queso Fresco
- Hot Sauce
- Crema
- Fresh Cilantro
- Lime Juice
- Chili Powder
- Hot Cheetos
What Is the red sauce on street corn?
The red sauce that is often see on top of grilled street corn or topping street corn in a cup is a simple mixture of chili powder and lime juice. Simply squeeze half a lime into a small bowl and add chili powder until it’s a nice pourable red sauce.
Storage
- Refrigerator: Store esquites in a sealed container in the refrigerator for up to 3 days.
- Freezer: It is not recommended to freeze this recipe.
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Esquites
Ingredients
Toppings
- fresh squeezed lime juice 1 wedge per cup
- cotija or queso fresco crumbled
- hot cheetos crushed
Red Chile Sauce
- 1 tbsp lime juice freshly squeezed
- 1 tsp chili powder
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, 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.
Red Chile Sauce
- Squeeze the lime juice into a small bowl.
- Add the chili powder and stir, adjust with more juice or chili powder to liking, should be a pourable consistency.
Video
Equipment
- skillet
Notes
- Frozen Corn: thaw the corn by heating with a small amount of water, then drain the excess water.
- Canned corn: drain all excess liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published May 20, 2019. Updated May 6, 2020 and June 4, 2024.
Photography by KJandCompany.co
