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


  • Author: Serene
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: Mexican


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! 



4 ears of corn 

2 tablespoons unsalted butter

1/2 teaspoons salt 

1/4 teaspoons garlic 

1/4 teaspoons onion 

2 tablespoons mayonnaise 

3 tablespoons Crema



Fresh squeezed lime juice (1 wedge per cup)

Crumbled cotija or queso fresco 

Hot sauce

Additional Crema 

Chili powder


Crushed Cheetos


  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. 
  3. Remove the corn to a large bowl and add in the mayonnaise and crema. You can add more if you desire a creamier texture. 
  4. Serve warm in a large bowl or in individual cups.
  5. Top with desired toppings! Enjoy. 


  • Serving Size: 1
  • Calories: 276
  • Sodium: 346 mg
  • Fat: 16 g
  • Carbohydrates: 33 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 24 mg

Keywords: esquites, street corn, Mexican corn