These Creamy Mexican Street Corn Cups (also known as Esquites) capture all the smoky, creamy, and tangy flavors of traditional elote, served up in convenient, mess-free cups. They make an absolute crowd-pleaser for game days, summer barbecues, or taco nights.
Creamy Mexican Street Corn Cups (Esquites)
This recipe uses simple ingredients to replicate the authentic street-food experience right at home, layered beautifully with cotija cheese, chili powder, and fresh lime.
Why This Recipe Is a Favorite
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Warm & Comforting Texture: Sautéing or grilling the corn kernels gives them a slightly charred, smoky sweetness that pairs perfectly with the rich sauce.
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Party-Ready Portions: Serving them in individual clear cups with wooden spoons makes them incredibly easy to grab and enjoy while mingling.
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Quick Customization: Guests can easily add extra lime wedges, a heavy dusting of spice, or a splash of hot sauce to suit their own tastes.
Ingredient Notes
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4 Cups Corn Kernels: Fresh off the cob is best, but thawed frozen sweet corn or drained canned corn works perfectly when toasted in a hot skillet.
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2 Tablespoons Unsalted Butter: Used to blister and brown the corn kernels.
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3 Tablespoons Mayonnaise & 2 Tablespoons Mexican Crema (or sour cream): The creamy baseline that coats the warm corn evenly.
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1/2 Cup Cotija Cheese: Crumbled. If you can’t find cotija, a mild feta cheese makes an excellent salty substitute.
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1/4 Cup Fresh Cilantro: Finely chopped, adding a burst of fresh herbal flavor.
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1/2 Teaspoon Chili Powder or Tajín: Sprinkled generously over the top for a touch of smoky heat and color.
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2 Fresh Limes: Cut into wedges to express fresh juice over the cups right before eating.
