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!
- 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
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.
Corn: this recipe can be made with frozen or canned corn also.
Crema: can be substituted for sour cream if necessary.
- Frozen Corn: thaw the corn by heating with a small amount of water, then drain the excess water.
- Canned corn: drain all excess liquid.
Serving: 1serving | Calories: 276kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Cholesterol: 24mg | Sodium: 346mg | Fiber: 4g