Creamy, tangy, savory Mexican street corn made with sweet corn, lime, cheese, chili, and fresh cilantro. Esquites are perfect as a snack, side dish, or party appetizer.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: ~25 minutes
Ingredients
Corn
- 4 cups (about 600 g) corn kernels, fresh or frozen
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup finely diced onion
- ½ tsp salt
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp black pepper
Creamy Mixture
- ⅓ cup (80 g) mayonnaise
- ⅓ cup (80 g) sour cream or Greek yogurt
- ¼ cup (25 g) crumbled cotija cheese or feta
- 1–2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 tbsp chopped fresh cilantro
Toppings
- Extra cotija or feta cheese
- Chili powder or Tajín-style chili-lime seasoning
- Fresh cilantro
- Lime wedges
- Optional diced jalapeño
Instructions
1. Cook the corn
Heat butter and olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 2–3 minutes until softened.
Add garlic and cook for about 30 seconds.
Add corn, salt, chili powder, paprika, and black pepper.
Cook for 6–8 minutes, stirring occasionally, until the corn is tender and develops some golden, lightly charred spots.
2. Make the creamy sauce
In a small bowl, whisk together:
- Mayonnaise
- Sour cream or Greek yogurt
- Lime juice
- Lime zest
- 2 tbsp cilantro
Mix until smooth.
3. Combine
Reduce the heat to low.
Add the creamy mixture to the warm corn.
Stir gently until the corn is evenly coated.
Cook for 1–2 minutes just to warm everything through.
Don’t boil the mixture.
4. Serve
Spoon the esquites into small cups or bowls.
Top with crumbled cotija cheese, chili seasoning, and fresh cilantro.
Finish with a squeeze of lime.
Serve warm.
Make It Spicier
For a spicy version, add:
- 1 finely diced jalapeño
- ¼–½ tsp cayenne pepper
- Extra chili powder
- Hot sauce to taste
Grilled Corn Version
For deeper smoky flavor:
- Grill corn cobs until lightly charred.
- Allow them to cool slightly.
- Cut the kernels from the cobs.
- Continue with the skillet recipe above.
You can also add a little of the grilled corn’s browned bits to the mixture for extra flavor.
Tips
- Fresh corn gives the best flavor, but frozen corn works very well.
- Don’t overcrowd the skillet if you want nicely browned corn.
- Add lime gradually so you can adjust the tanginess.
- Cotija is traditional, but feta is a convenient substitute.
- Greek yogurt can replace some or all of the mayonnaise for a lighter creamy sauce.
Nut & Allergy Information
The recipe as written contains no peanuts or tree nuts.
Contains: dairy if using sour cream, Greek yogurt, cotija, or feta; eggs if using mayonnaise made with eggs.
Dairy-free
Use dairy-free sour cream/yogurt and a dairy-free cheese alternative.
Egg-free
Use an egg-free mayonnaise.
Gluten-free
The basic recipe is naturally gluten-free. Check packaged mayonnaise, seasonings, and cheese for gluten/cross-contact information.
For serious allergies, always check product labels carefully.
Recipe Q&A
Can I use canned corn?
Yes. Drain and dry it thoroughly before cooking.
Can I use frozen corn?
Absolutely. Add it directly to the skillet, allowing a little extra cooking time for excess moisture to evaporate.
What cheese is traditionally used?
Cotija cheese is commonly used because it is salty, crumbly, and flavorful. Feta is a good substitute.
Can I make esquites ahead of time?
Yes. Prepare the corn and refrigerate it in an airtight container. Reheat gently and add fresh toppings before serving.
How long do leftovers last?
Store refrigerated for 3–4 days.
Can I serve it cold?
Yes. It can be served warm, room temperature, or chilled, although warm esquites are especially delicious.
Can I make it without mayonnaise?
Yes. Use Greek yogurt or sour cream instead, or combine both.
Is esquites the same as elote?
They’re closely related. Elote is Mexican street corn served on the cob, while esquites are corn kernels served in a cup, usually with creamy, tangy toppings.
Approximate Nutrition
Per serving:
- Calories: ~300–350 kcal
- Protein: ~8–10 g
- Carbohydrates: ~35–40 g
- Fat: ~17–20 g
- Fiber: ~4–5 g
Nutrition is approximate and depends on the mayonnaise, cheese, and corn used.
Social Media Caption
MEXICAN STREET CORN IN A CUP — ESQUITES!
Sweet golden corn tossed with a creamy lime sauce, salty cheese, chili, and fresh cilantro.
It’s creamy, tangy, savory, slightly spicy, and SO easy to make at home!
Save this recipe and try it this week