Go Back

Creamy Mexican Street Corn Cup (Esquites)

A delicious and portable version of Mexican street corn. Sweet corn kernels sautéed in butter and layered with creamy mayo, tangy lime, and spicy chili powder.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican, Street Food
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Corn Base
  • 4 cups corn kernels fresh or frozen
  • 3 tbsp butter unsalted
  • 0.5 tsp salt to taste
Creamy Sauce & Toppings
  • 3 tbsp mayonnaise
  • 0.5 cup Mexican crema or sour cream
  • 1-2 limes juiced
  • 1 tbsp chili powder adjust to taste
  • 0.25 cup fresh coriander chopped

Equipment

  • Large Skillet
  • Mixing bowl
  • Spatula
  • Measuring Cups and Spoons

Method
 

  1. If using fresh corn, cut kernels off the cob. If frozen, measure out 4 cups.
  2. Heat butter in a large skillet over medium-high heat. Add corn kernels.
  3. Sauté corn for 8-10 minutes, stirring occasionally, until golden brown and toasted.
  4. In a small bowl, whisk together mayonnaise and Mexican crema (or sour cream).
  5. Layer the cup: Add hot corn, drizzle with cream mixture, sprinkle with chili powder and lime juice. Repeat layers.
  6. Top with plenty of fresh coriander and an extra dusting of chili powder. Serve warm.

Notes

Add crumbled Cotija cheese for an authentic touch.