Creamy Mexican Street Corn in a Cup (Esquites)

Think street food, but in your cozy kitchen. This Creamy Mexican Street Corn in a Cup (Esquites) brings the bold, comforting flavors of traditional elote—without the mess of eating it off the cob.

Imagine juicy kernels of sweet corn, lightly charred in butter, then tossed in a creamy mix of mayo and Mexican crema. Add a squeeze of lime, a touch of chili, and a generous shower of crumbled Cotija cheese, and you’ve got a warm, savory treat that’s tangy, smoky, and seriously satisfying.

The first time I tried esquites was on a warm summer evening in Oaxaca. A tiny street cart, a paper cup, and a spoonful of something magical. I’ve been hooked ever since.

And the best part? You can make this crowd-pleasing snack in just 20 minutes — no grill, no fancy tools, no fuss. Whether it’s taco night, game day, or just a craving, this recipe is a guaranteed hit.

Why You’ll Love This Recipe

Creamy, Tangy, and Bold Flavors

There’s a reason this dish is a street food favorite in Mexico—it’s all about layers of flavor. The richness of the buttered corn is balanced by the creaminess of mayo and crema, while fresh lime juice adds a bright, tangy lift. Crumbled Cotija cheese brings that unmistakable salty umami that ties everything together. Then there’s a whisper of chili powder and smoked paprika for a touch of heat and depth. Every spoonful hits sweet, salty, tangy, creamy, and spicy all at once. It’s not just a side dish—it’s a flavor explosion.

Simple Ingredients, Big Flavor

One of the best things about esquites? You don’t need anything fancy to make them. The ingredients are pantry staples or easy to find in any grocery store:

• Corn (fresh, frozen, or canned)

• Butter

• Mayonnaise

• Crema (or sour cream)

• Cotija cheese

• Lime

• Chili powder

• Paprika

No special cookware or techniques required. Just a skillet and a few minutes of your time.

Quick and Easy to Make

Busy weeknight? Unexpected guests? Midnight snack attack? This recipe has you covered. From start to finish, it takes just 20 minutes to make—most of which is simply charring the corn and stirring everything together.

It's also a fun one to make with kids or guests—set up a DIY esquites bar and let everyone build their own cup with toppings of their choice. No fuss, no mess, and definitely no leftover corn sitting lonely in your fridge.

Highly Customizable

Like your corn with a little kick? Add more chili powder, a few dashes of hot sauce, or even crushed Hot Cheetos on top. Prefer a smoky twist? Try chipotle mayo instead of regular.

Here are some easy tweaks you can try:

• Spice it up: Jalapeños, sriracha, or tajín.

• Make it hearty: Add crumbled bacon or grilled shrimp.

• Go dairy-free: Use vegan mayo and plant-based cheese.

• No crema? Substitute with sour cream or even plain Greek yogurt.

Whatever your dietary needs or flavor preferences, there’s a version of this recipe that will work for you. That’s the beauty of esquites—it’s more than a recipe, it’s an experience you can make your own.

Ingredients

Before we dive into the magic of mixing and stirring, let’s take a quick look at what you’ll need to bring this street food favorite to life. The good news? It’s all simple stuff — and probably already in your kitchen.

Full List of Ingredients

• 4 cups corn kernels – Fresh, canned, or frozen all work. Just make sure they’re sweet and plump.

• 2 tablespoons unsalted butter – For that irresistible richness and golden char.

• ¼ cup mayonnaise – Adds creaminess and helps everything stick together.

• ¼ cup Mexican crema or sour cream – Brings a tangy balance to the sweet corn.

• ½ cup Cotija cheese – Salty, crumbly, and authentically Mexican.

• 2 tablespoons lime juice – For that bright, citrusy zing.

• ½ teaspoon chili powder – Just enough to wake up your taste buds.

• ¼ teaspoon smoked paprika – Adds a hint of smoky depth.

• 2 tablespoons fresh cilantro, chopped – Optional, but it brings freshness and color.

• Salt & pepper to taste – A little seasoning goes a long way.

Every ingredient here has a job, and together, they make flavor magic.

How to Make Creamy Mexican Street Corn in a Cup

Now for the fun part — putting it all together! This dish comes together quickly and easily, which makes it perfect for both seasoned home cooks and kitchen newbies.

Step-by-Step Instructions

1. Heat a skillet over medium-high heat. Add the butter and let it melt.

2. Add the corn kernels and sauté for 5–7 minutes, stirring occasionally, until lightly charred and golden. You’re looking for a bit of color and that toasty flavor.

3. Transfer the corn to a mixing bowl and let it cool for a few minutes. (Just enough so it doesn’t melt the cheese or curdle the dairy.)

4. Add the mayo, crema, lime juice, chili powder, smoked paprika, and half the Cotija cheese. Stir well until everything is beautifully coated.

5. Season with salt and pepper to taste.

6. Spoon the mixture into cups or small bowls.

7. Top with the remaining Cotija, a little extra chili powder, and fresh cilantro.

8. Serve warm with lime wedges on the side — because a little extra citrus never hurt anyone.

Quick Tips for Best Results:

• Don’t overcook the corn — You want it juicy with just a touch of char.

• Let the corn cool slightly before mixing — This keeps the mayo and crema from breaking.

• Make ahead tip: You can char the corn in advance and mix just before serving.

What to Serve with This Recipe

This creamy corn cup isn’t just a standalone treat — it plays really well with others. Whether you're putting together a Mexican-inspired feast or just need a side that’ll steal the show, here’s what to pair it with:

Suggested Pairings

🥤 Drinks:

• Agua fresca – Watermelon, hibiscus, or cucumber mint are all super refreshing.

• Margaritas – Classic lime or spicy mango? Yes, please.

🌮 Main Dishes:

• Tacos – Especially al pastor, carnitas, or grilled veggie.

• Grilled meats – Think chicken thighs, steak fajitas, or shrimp skewers.

🍽 Other Sides:

• Tortilla chips and guacamole – Always a win.

• Mexican rice – For a full and festive plate.

No matter what you serve it with, this dish adds a creamy, zesty punch that elevates any meal — or stands perfectly on its own.

Variations and Substitutions

One of the reasons I love this recipe so much is how forgiving and flexible it is. Whether you're vegan, watching calories, or just out of Cotija cheese, there's a version of Creamy Mexican Street Corn in a Cup (Esquites) that’s perfect for you.

Vegan/Dairy-Free Option

No dairy? No problem.

• Use vegan mayonnaise in place of the regular.

• Swap in plant-based crema or sour cream (or even unsweetened plain coconut yogurt).

• Finish with a sprinkle of vegan feta-style cheese or nutritional yeast for that salty bite.

Spicy Lovers Version

If you're the type who always asks for extra heat, this one’s for you:

• Add diced jalapeños for a fresh kick.

• Mix in a dash of your favorite hot sauce or a spoonful of chipotle in adobo.

• Feeling adventurous? Top with crushed Hot Cheeto crumbs for spicy crunch.

Light Version

Looking for a slightly lighter take without sacrificing flavor?

• Swap out mayo and crema for plain Greek yogurt.

• Still creamy, still tangy, but with a protein boost and fewer calories.

Feta Swap

No Cotija in the fridge? No worries.

• Crumbled feta cheese works beautifully and is widely available.

• It’s a bit tangier, but still gives you that salty, crumbly finish you’re after.

Storage Instructions

This dish is best enjoyed fresh, but if you’ve got leftovers (or want to prep ahead), here’s how to store it the right way:

Room Temperature Storage

• Esquites are best served warm and fresh.

• That said, they can safely sit out at room temperature for up to 2 hours — perfect for parties or potlucks.

Refrigeration Tips

• Store leftovers in an airtight container in the fridge.

• Good for up to 3 days.

• Give it a good stir before serving to recombine the creamy elements.

Freezing Instructions

• Honestly? Not recommended.

• The crema and cheese don’t freeze well and can become watery when thawed.

• If needed, you can freeze just the charred corn, then mix fresh when ready to serve.

Recipe Tips and Tricks

Here are a few tried-and-true tricks to make your esquites truly unforgettable:

• Use a cast-iron skillet for a beautiful char and authentic flavor.

• Fresh lime juice makes a big difference—skip the bottled stuff if you can.

• Don’t skip the crema — it’s the secret to that tangy, creamy texture.

• For added texture, try topping with toasted breadcrumbs or crushed corn chips.

• Meal prep friendly: Cook and chill your corn ahead of time, then mix just before serving.

Related Recipes

If you loved this esquites recipe, you might also enjoy:

• Mexican Street Corn Pasta Salad – A picnic-perfect twist on street corn flavor.

• Easy and Delicious Corn Fritters – Crispy bites of golden goodness.

• Street Corn Chicken Rice Bowl – Turn street corn into a full hearty meal.

FAQs

Can I use canned corn instead of fresh?

Absolutely! Just make sure to drain and pat it dry before sautéing to get a nice char.

What’s the difference between elote and esquites?

Great question! Elote is grilled corn on the cob, usually slathered in toppings. Esquites are the same idea — just served in a cup, off the cob, and easier to eat.

Can I make this ahead of time?

Yes. You can cook the corn and prep the mix-ins in advance. Just combine them when you're ready to serve for best texture.

Is Cotija cheese necessary?
It's traditional, but you can easily sub in feta or even grated Parmesan.

How spicy is it?

This version is mild, but you can turn up the heat with extra chili powder, jalapeños, or hot sauce to taste.

Conclusion

There you have it — a creamy, zesty, and soul-satisfying corn dish that captures all the magic of Mexican street food, right from your own kitchen. Whether you serve it at a summer barbecue, alongside your favorite tacos, or simply spoon it up on a cozy night in, this Creamy Mexican Street Corn in a Cup (Esquites) is guaranteed to bring big smiles and happy bellies.

Give it a try, make it your own, and don’t forget to leave a comment below or tag me in your photos! I’d love to see how your version turns out. 💛

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