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Creamy Mexican Street Corn Cup

A delicious, easy-to-eat cup of traditional Mexican Esquites, featuring charred corn, creamy sauce, lime, and chili.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Corn Base
  • 4 cups corn kernels fresh, or frozen and thawed
  • 3 tbsp butter
Creamy Sauce & Toppings
  • 3 tbsp mayonnaise
  • 0.5 cup Mexican crema or sour cream
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp chilli powder divided for layering
  • 1 tsp salt to taste
  • 0.25 cup fresh coriander chopped

Equipment

  • Cast Iron Skillet
  • Mixing bowls
  • Plastic cups or serving bowls

Method
 

  1. Melt butter in a large skillet over medium-high heat.
  2. Add the corn kernels and spread them into an even layer. Let them cook undisturbed for 3-4 minutes to develop a nice char.
  3. Stir the corn and let it cook for another 3-4 minutes until nicely browned and slightly smoky. Remove from heat.
  4. In a small bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, and salt to create the sauce.
  5. To assemble, spoon a layer of warm charred corn into the bottom of a cup.
  6. Drizzle a spoonful of the creamy sauce over the corn and dust with chilli powder.
  7. Repeat the layers until the cup is full, finishing with a generous layer of sauce, chilli powder, and fresh chopped coriander.
  8. Serve immediately with extra lime wedges on the side.

Notes

For the best flavor, do not rush the charring process on the corn. Let it sit undisturbed in the pan so it can caramelize properly.