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Mexican Street Corn Cups Recipe

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★★★★★

5 from 71 reviews

Mexican Street Corn Cups, also known as Esquites, are a vibrant and flavorful snack featuring sautéed corn kernels mixed with creamy mayonnaise, zesty lime juice, chili powder, and salty cotija cheese. This easy-to-make dish captures the essence of Mexican street food in a convenient cup format that’s perfect for parties, snacks, or side dishes, delivering a harmony of smoky, tangy, spicy, and creamy flavors in every bite.

Ingredients

Scale

Corn Mixture

  • 4 cups corn kernels (fresh, frozen, or canned; about 3–4 large ears or 2 cans)
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Dressing

  • ½ cup mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 2 tablespoons fresh lime juice

Toppings

  • ½ cup cotija cheese (crumbled)
  • ¼ cup chopped fresh cilantro
  • Extra chili powder (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Sauté the Corn: In a large skillet over medium heat, melt the butter. Add the corn kernels, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the corn is lightly charred or golden and has developed a smoky, roasted flavor.
  2. Prepare the Dressing: While the corn cooks, combine the mayonnaise, garlic powder, chili powder, and fresh lime juice in a mixing bowl. Stir until the mixture is smooth and creamy.
  3. Combine Corn and Dressing: Remove the skillet from heat and allow the corn to cool slightly for a few minutes. Stir the warm corn into the mayo-based dressing until the kernels are evenly coated with the creamy, tangy sauce.
  4. Add Cheese and Cilantro: Gently fold in the crumbled cotija cheese and chopped fresh cilantro to the dressed corn mixture, preserving the crumbly texture of the cheese and adding fresh herbal brightness.
  5. Serve and Garnish: Spoon the esquites into small cups or bowls. Garnish with additional chili powder, extra cotija cheese, and lime wedges for guests to squeeze over as desired. Serve warm or at room temperature for best flavor.

Notes

  • Use fresh corn when possible for the best sweetness and texture, but frozen or canned corn works well if fresh is unavailable.
  • Do not overcoat the corn with mayonnaise to avoid a soupy mixture; it should be creamy and well-coated, not drenched.
  • Fresh lime juice provides the best bright citrus flavor; avoid bottled lime juice if possible.
  • Adjust the chili powder amount to control spice level; add more for heat or serve extra chili powder on the side.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors improve after a few hours of resting.
  • For vegan variations, substitute vegan mayonnaise and use a dairy-free cotija cheese alternative or nutritional yeast.
  • This dish is naturally gluten-free, but confirm all packaged ingredients like mayonnaise and chili powder are certified gluten-free if needed.

Keywords: Mexican Street Corn, Esquites, Mexican appetizer, corn cups, cotija cheese, summer snack, party food, lime, chili powder

Find it online: https://dylangranv.com/mexican-street-corn-cups-recipe/