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Esquites.This Mexican Street Corn in a cup is 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! 
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4
Calories: 276kcal
Author: Serene


  • skillet


  • 4 ears corn
  • 2 tbsp unsalted butter
  • ½ tsp salt
  • ¼ tbsp mayonnaise
  • 3 tbsp crema


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

Red Chile Sauce


  • 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.


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