Can I use frozen corn for Esquites?

Absolutely! Frozen corn works perfectly for Esquites. Just make sure to thaw it completely and sautu00e9 it in butter until it gets a slight char or caramelization, which adds wonderful depth of flavor.

What is Mexican crema and can I substitute it?

Mexican crema is a slightly tangy, rich, and thinner cream often used in Mexican cuisine. It's less sour than sour cream. If you can't find it, a good substitute is a mix of sour cream thinned with a little milk or buttermilk, or even cru00e8me frau00eeche.

How do I serve Mexican Street Corn in a cup?

Esquites, or Mexican Street Corn in a cup, is typically served warm or at room temperature in individual cups or small bowls. You can garnish it with extra crumbled Cotija cheese, a sprinkle of chili powder, and a fresh lime wedge for an authentic presentation.

Can I make Esquites ahead of time?

Yes, Esquites can be made a few hours ahead of time. It's best served fresh or within the same day for optimal texture and flavor. Store it covered in the refrigerator. A quick stir and a squeeze of fresh lime juice can revive it before serving.

Creamy Mexican Street Corn Cup (Esquites) - Easy Recipe!

Name: Creamy Mexican Street Corn Cup (Esquites)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, grilled, or frozen & thawed); 3 tbsp butter; 3 tbsp mayonnaise; ½ cup Mexican crema (or sour cream); ½ cup crumbled Cotija cheese (or feta); 2 tbsp fresh cilantro, chopped; 1-2 jalapeños, seeded and minced (optional, for heat); Juice of 1 lime; ½ tsp chili powder (or more to taste); ¼ tsp smoked paprika (optional); Salt to taste

Description

This Creamy Mexican Street Corn Cup, known as Esquites, transforms the popular street food into a convenient and irresistible bowl of tangy, zesty, and slightly spicy corn perfection.

Ingredients

Scale

4 cups corn kernels (fresh, grilled, or frozen & thawed)
3 tbsp butter
3 tbsp mayonnaise
½ cup Mexican crema (or sour cream)
½ cup crumbled Cotija cheese (or feta)
2 tbsp fresh cilantro, chopped
1-2 jalapeños, seeded and minced (optional, for heat)
Juice of 1 lime
½ tsp chili powder (or more to taste)
¼ tsp smoked paprika (optional)
Salt to taste

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Instructions

Step 1: Prepare the corn. If using fresh corn, grill or boil it until tender, then cut kernels off the cob. If using frozen corn, thaw completely. For canned corn, drain well.
Step 2: Sauté the corn. In a large skillet, melt butter over medium heat. Add the corn kernels and sauté for 5-7 minutes, stirring occasionally, until slightly caramelized or lightly charred.
Step 3: Mix the sauce. In a large bowl, combine mayonnaise, Mexican crema, fresh lime juice, chili powder, and smoked paprika (if using). Stir until smooth.
Step 4: Combine ingredients. Add the sautéed corn, crumbled Cotija cheese, and chopped cilantro to the bowl with the sauce. If desired, add minced jalapeños for extra heat.
Step 5: Season and stir. Stir everything together until all ingredients are well combined and coated in the creamy sauce. Taste and season with salt as needed.
Step 6: Serve. Spoon the creamy Mexican street corn into individual cups or bowls. Garnish with a sprinkle of extra Cotija cheese, chili powder, or fresh cilantro before serving warm or at room temperature.

Notes

For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also roast the corn in the oven for a deeper flavor. If Cotija cheese is unavailable, aged feta or parmesan can be a good substitute.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop, Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 10g
Sodium: 450mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 8g
Cholesterol: 55mg

Description

Ingredients

Instructions

Notes

Nutrition

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