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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.
Why We Love It:
- It’s so flavorful! Creamed corn with creamy mayo, cotija cheese, lime juice, and chili powder give this Mexican side fabulous flavor.
- Save time. Make ahead and store in the fridge or place in a slow cooker on warm to save time when hosting or on busy weeknights.
- Authentic at home! Now you do not have to go to Mexico to buy these from street vendors, you can make it at home!
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
Use Fresh Corn
Cut the kernel off of several corn cobs, to equal 24 ounces you can also make Corn on the Cob on the Grill.
How to Make Esquites
- SAUCE. In a small bowl, stir ¼ cup mayo, ⅓ cup crema, garlic salt, and 2 teaspoons lime juice. Set aside.
- 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.
- 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!
Esquites Recipe
Ingredients
- ¼ cup mayonnaise
- ⅓ cup Mexican Crema, or sour cream
- garlic salt (with parsley flakes)
- 2 teaspoons lime juice
- 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 mayo, crema, garlic salt, and lime juice. Set aside.
- In a medium pot, bring 1 cup of water to a boil. Once boiling, add corn and cover. Bring back to a simmer and cook for about 4-5 minutes or until the corn is cooked through.
- Drain water. Return the corn to a pan and cook until a few pieces are a little browned/charred. Add butter and the mayo-crema mixture and cook until combined.
- Divide into cups and top with cotijja, chili powder, and cilantro. Serve warm.
- Serves 4-6.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
Best one of the recipe for this salad. So easy to prepare. Most delicious!
How much garlic salt…recipe doesn’t say
You can just add it to taste. So as much or little as you prefer!