Esquites (Mexican Street Corn in a Cup)

by TacoEveryDay
Prep: 10m
Cook: 5m
vegetarian
Esquites (Mexican Street Corn in a Cup) - Image

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Ingredients
Servings:4
4tbspunsalted butter
2cupcorn kernels
2garlic cloves
1jalapeño pepper
1/4cupmayonnaise
1/4cupcotija cheese
2tbspcilantro
1/2tspsalt
2tbsplime juice
chili powder
1tsppaprika
1lime
Nutrition Facts

Per serving

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Instructions
  1. 1

    Sizzle the corn

    Heat a large skillet over medium-high heat. Add the butter, corn kernels, minced garlic, and minced jalapeño (seeds removed if you want it milder). Cook, stirring occasionally, for about 5 minutes until everything's soft and smells incredible. Transfer to a mixing bowl.

  1. 2

    Mix in the good stuff

    Add the mayonnaise, crumbled cotija cheese, chopped cilantro, salt, and lime juice. Stir in chili powder to taste, plus the paprika if you're using it. Mix until fully combined, then taste — add more salt or mayo if it needs it.

  2. 3

    Garnish and serve

    Top with extra chili powder, a lime wedge, and one more sprinkle of cotija. Serve right away in cups or bowls while it's still warm.

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Esquites (Mexican Street Corn in a Cup)

Created by: TacoEveryDay

Prep Time: 10m
Cook Time: 5m
Servings: 4

Ingredients

  • 4 tbsp unsalted butter
  • 2 cup corn kernels
  • 2 garlic cloves
  • 1 jalapeño pepper
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese
  • 2 tbsp cilantro
  • 1/2 tsp salt
  • 2 tbsp lime juice
  • chili powder
  • 1 tsp paprika
  • 1 lime

Instructions

  1. Sizzle the cornHeat a large skillet over medium-high heat. Add the butter, corn kernels, minced garlic, and minced jalapeño (seeds removed if you want it milder). Cook, stirring occasionally, for about 5 minutes until everything's soft and smells incredible. Transfer to a mixing bowl.
  2. Mix in the good stuffAdd the mayonnaise, crumbled cotija cheese, chopped cilantro, salt, and lime juice. Stir in chili powder to taste, plus the paprika if you're using it. Mix until fully combined, then taste — add more salt or mayo if it needs it.
  3. Garnish and serveTop with extra chili powder, a lime wedge, and one more sprinkle of cotija. Serve right away in cups or bowls while it's still warm.

Notes & Tips

Okay real talk — esquites might be the most underrated thing in the whole Mexican street food lineup. Everybody knows elote (corn on the cob, fully dressed up), but esquites is the lazy genius version: same exact flavors, none of the corn-in-your-teeth drama. Mayo, cotija, lime, a hit of chili powder — creamy, salty, tangy, a little spicy, gone in about four bites. I make a double batch every time because it never makes it to the fridge. Eat it straight out of the bowl with a spoon, scoop it onto tacos, pile it next to carne asada — there's no wrong way. Tajín on top if you've got it. Non-negotiable.