If you haven't tried Mexican corn in a cup, you're in for a pleasant surprise. Ours uses roasted fresh corn with a taste of summer that's sweet, crunchy, creamy, and a bit spicy.
If you love this easy recipe we think you will also enjoy our roasted corn recipe and our copycat Chipotle salsa.
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About
Esquites is a popular Mexican snack that is sold by street vendors. This snack is very similar to Elote, which is corn on the cob (grilled or boiled) served with savory toppings. Esquites are its cousin because the kernels are cut off the cob and is served in a cup. Esquites are easier and less messy to eat than elote, which makes it great for entertaining.
Esquites is pronounced as a-SKEET-ays and means "toasted corn" in Spanish. Elote is pronounced as eh-LO-tay.
Ingredients
- Corn: We used fresh yellow corn for this photo shoot, but white corn is also a good choice. (In a pinch, use white or yellow frozen that is thawed.)
- Sticky base: We used sour cream and mayo mixed together, but Mexican crema (Heavy cream and buttermilk stirred and allowed to sit for 12 hours) can also be used.
- Cheese: We used quesco fresco for this photo shoot, but you can substitute with fresh cotija or feta.
- Spices: We used our homemade Chipotle lime seasoning (see notes in recipe card) for this photo shoot, but you can substitute with Tajin seasoning.
- Aromatics and vegetables: We used white onion, garlic, jalapenos and freshly squeezed lime juice, lime zest, and lime wheels for garnish.
How to Make
- Mix the mayo with the sour cream together in a large bowl. Add the 4 cups of roasted fresh corn kernels, then mix together.
- Add the chopped white onion and the seeded, minced jalapeno, then stir. If you would like more heat, add the seeds from the jalapenos.
3. Add the freshly squeezed lime juice and zest.
4. Add the crumbled queso fresco cheese and the freshly minced garlic, then stir until well mixed.
5. Sprinkle on the homemade chipotle lime seasoning (see notes in recipe card) to add color and to give more spiciness to the dish. Stir until well combined.
6. Serve the esquites in plastic cups. Garnish with a sprinkle of chipotle lime seasoning, lime zest, crumbled cheese, and a lime wheel. Serve immediately and enjoy with a spoon.
Recipe FAQs
Queso fresco, feta, and parmesan are all slightly similar to cotija cheese. For fresh cotija, it is most similar to queso fresco or feta whereas aged cotija, like in this recipe is more like Parmesan cheese that you finely grate yourself.
The name stems from the popularity of this dish being sold on the streets by Mexican vendors.
The Spanish phrase that refers to this dish is esquites.
Cotija cheese has a crumbly texture and tangy, salty flavor that's similar to feta cheese.
Serve
Mexican corn in a cup or esquites can be served hot, cold, or at room temperature. If you are serving this at a party, don't leave this dish out for more than two hours, because it contains dairy.
The most popular way to serve this recipe is in a clear plastic cup or styrofoam cup (when served hot) and eaten with a spoon. Another way to serve this is as a dip with tortilla chips.
Store
- Make ahead: You can roast the corn and prep the rest of the ingredients ahead of time, but it's best to assemble the Mexican esquites just before serving. That way everything tastes fresh.
- Leftovers: If you happen to have any leftovers, cover the bowl tightly then place in the fridge. It will keep for up to 3 days.
- Freeze: This recipe doesn't freeze well due to the sour cream and mayo.
Expert Tips
- Want the best seasoning? Make our homemade Chipotle lime seasoning.
- Want the best tasting corn? Use grilled or roasted fresh corn.
- Want this for an outdoor party? Assemble the esquites then place into cups just before serving.
- Want to fancy rims? Dip the rims of the glasses in lime juice then a mixture of salt and chili powder or lime zest before filling with the esquites.
- Want to use Hot Cheetos? Blitz them in a blender or food processor and layer it along with hot sauce into a cup with the rest of the ingredients.
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Recipe
Mexican Corn in a Cup (Esquites)
Ingredients
- ⅔ cup mayo
- ½ cup full-fat sour cream
- 4 cups roasted corn kernels
- ½ cup white onion, finely chopped
- 2 teaspoons garlic, minced
- 4 tablespoons lime juice, freshly squeezed
- 2 tablespoon + 1 teaspoon fresh jalapeno, minced
- ½ cup queso fresco, crumbled
- 1 teaspoon lime zest
- Garnishes: chipotle lime seasoning, lime zest, cheese, and lime wheel
- Optional: tortilla chips for dipping
Instructions
- Mix together the mayo and the sour cream in a bowl.
- Add the roasted kernels, white onion, garlic, lime juice, and cheese to the mayo and sour cream mixture. Stir until well mixed.
- Place the mixture in small, clear plastic cups. Top with a sprinkle of chipotle lime seasoning, lime zest, and crumbled cheese, then add a lime wheel.
- Serve hot or cold. Eat the esquites with a spoon or with tortilla chips.
Notes
- Chipotle lime seasoning: In a small bowl combine, 1 ½ tsp. Chipotle chili powder, 1 tsp. lime zest, ½ tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. cumin, ¼ tsp. salt, ¼ tsp. coriander, ⅛ tsp. sugar, and ⅛ tsp. cayenne pepper. Makes 2 tablespoons.
- Want the best tasting corn? Use grilled or roasted fresh corn.
- Want this for an outdoor party? Assemble the esquites then place into cups just before serving.
- Want to fancy rims? Dip the rims of the glasses in lime juice then a mixture of salt and chili powder or lime zest before filling with the esquites.
- Want to use Hot Cheetos? Blitz them in a blender or food processor and layer it along with hot sauce into a cup with the rest of the ingredients.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
The creamy, crunchy, and crispy corn is sooo good! The lime adds sour goodness, and the cheese on top is soft and crumbly. Delish!
Emma
Thanks for your kind comment, Alex!
Beth
Crunchy, tangy, creamy, a little bit spicy--this corn is DIVINE! The cheese and lime garnish is quite nice. Tortilla chips are great with this!
Emma
Thank you, Beth!