Esquites

This Esquites recipe is creamy, flavorful, and perfect for any fiesta – plus, it’s made in just 20 minutes!

Mexican Street Corn Cups

We first had esquites (a popular Mexican side of Mexican Corn Salad) at a Phoenix restaurant years ago. Because we were already obsessed with Mexican Street Corn, we knew we’d love this dish too – and we did!

In fact, we loved it so much we decided to make a copycat version at home and it tastes better than any you can find at the restaurants or food trucks. Plus, it’s simple and uses minimal ingredients.

This Esquites recipe is essentially deconstructed Mexican Corn on the Cob but WAY easier to eat without losing any of the amazing spice and flavor. It’s definitely one of our favorite Mexican side dishes.

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PREP TIME: 15 minutes

COOK TIME: 5 minutes

Ingredients

• 2 (12-ounce) bags frozen corn – or cut fresh corn right off the cob, or drained canned corn.
• ¼ cup mayo – Substitute with Miracle Whip or Greek yogurt, but it will alter the taste and consistency of the recipe slightly.
• ⅓ cup Mexican crema – or use sour cream
• 2 teaspoons lime juice – fresh or bottled
• 2 tablespoons salted butter
• ½ cup cheese – We use cotija, but you can also use Mexican queso fresco, Parmesan cheese, or feta cheese.
• garlic salt (with parsley flakes)
• chile powder, to taste – or cayenne pepper
• fresh cilantro, for garnish
• 1 lime, cut into lime wedges for garnish
• optional toppings – diced avocado, green onions, spice it up with jalapeños or serrano peppers

How to Make Esquites

1. SAUCE. In a small bowl, stir ¼ cup mayo, ⅓ cup crema, garlic salt, and 2 teaspoons lime juice. Set aside.
2. CORN. Boil 24 ounces of corn kernels in a large pot of water. Drain. Add corn to a large skillet and cook until a few pieces are a little browned/charred.
3. SERVE. Add 2 tablespoons butter and the mayo-crema mixture and cook until combined. Divide into cups and top with cotija, chili powder, and fresh cilantro. Serve warm. It can be chilled based on preference.

You’re going to love this amazingly delicious and simple esquites recipe!

Complete the Meal

More Mexican Corn Sides

Mexican Corn Salad

25 mins

Mexican Street Corn Recipe

13 mins

Mexican Corn on the Cob

14 mins

Mexican Cornbread

50 mins

Serve With

Chicken Tacos

25 mins

Nachos Recipe

15 mins

Creamy Chicken Enchiladas

1 hr 10 mins

Fajita Recipe

2 hrs 35 mins

Collections

Mexican Dinner Ideas

Mexican Side Dishes

Mexican Appetizers

Mexican Christmas Food

5 from 35 votes

Esquites Recipe

By: Kristyn Merkley

This Esquites recipe is creamy, flavorful, and perfect for any fiesta – plus, it's made in just 20 minutes!

Servings: 6

Prep: 20 minutes mins

Total: 20 minutes mins

Ingredients 

1x2x3x

• ▢ ⅓ cup Mexican crema, or sour cream
• ▢ ¼ cup mayonnaise
• ▢ 2 teaspoons lime juice
• ▢ garlic salt (with parsley flakes), to taste
• ▢ 2 (12-ounce) bags frozen corn
• ▢ 2 tablespoons salted butter
• ▢ ½ cup cotija cheese
• ▢ chili powder, to taste
• ▢ cilantro, for garnish
• ▢ 1 lime, cut into wedges, for garnish

Instructions 

• In a small bowl, combine crema, mayonnaise, lime juice and garlic salt. Set aside.
• Bring a medium pot of water to a boil, then add corn and cover. Bring back to a simmer and cook for about 4-5 minutes or until corn is cooked through.
• Drain water and transfer corn to a pan over high heat. Cook until a few pieces are a little charred, about 5 minutes., then add butter and crema mixture and cook until heated through.
• Divide among serving cups or in a serving bowl and top with cotijja, chili powder, and cilantro. Serve warm with lime wedges on the side.

Video

Notes

Fresh corn. Ct the kernel off of several corn cobs, to equal 24 ounces you can also make Corn on the Cob on the Grill

Prep ahead of time. Make the creme sauce in a large airtight container. Brown the corn in a skillet, add it to the creme sauce, and mix. Refrigerate overnight. Heat in a skillet before serving.

Store. Place any leftovers in an airtight container. It can last in the fridge for 3-4 days. Reheat in the microwave or stovetop until warm.

Nutrition

Calories: 486kcal, Carbohydrates: 64g, Protein: 12g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 48mg, Sodium: 443mg, Potassium: 779mg, Fiber: 8g, Sugar: 2g, Vitamin A: 345IU, Vitamin C: 24mg, Calcium: 140mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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