Esquites, or Mexican street corn in a cup, has always been one of my favorite things to eat. The smoky, creamy flavors mixed with the crunchy texture of the corn is the BEST combination.

And I especially love esquites because the corn is served in a cup, and not on the cob. I’m not the biggest fan of eating corn right off the cob so I prefer eating it out of a cup any day! And if you love the flavors of Mexican street corn, you have to try my Mexican Street Corn Mac and Cheese — it’s creamy, cheesy, and packed with that same chili-lime flavor.

WHAT’S THE DIFFERENCE BETWEEN ELOTE & ESQUITES?

Elote is a classic Mexican street food made with grilled corn on the cob that’s brushed with a mixture of mayonnaise, Mexican crema (cream), chili powder, and lime juice, then topped with crumbled cotija cheese.

It’s a savory-sweet treat that’s perfect for any occasion, but for me, the ease of eating it out of a cup takes it to the next level. When it’s enjoyed off the cob, it’s commonly referred to as esquites. So, really, the only difference between elote and esquites is how it’s served.

I prefer to enjoy this delicious street food in a cup. It gives me all the same flavors as traditional elote, without the mess or the struggle of biting through the cob!

WHY YOU’LL LOVE THIS ESQUITES RECIPE

Easy to Make: Simple ingredients and quick preparation make this a hassle-free snack or side dish. If you want to make this super quick and easy, go for canned corn! Roasted and grilled corn tastes amazing when you have the time, but I’ve made this plenty of times with canned corn and it still tastes delicious. (See here for different corn preparation methods.)

Perfect for One: This recipe makes a single serving, so you can make just the right amount when you’re craving it (or easily multiply it by how many people you’re making it for). This makes the perfect side dish for my Salsa Verde Chicken if you want to make an easy Mexican-inspired dinner.

Authentic Flavor: Prepared just like esquites in Mexico, giving you an authentic taste of this popular street food. For another easy, authentic Mexican dish, try my popular Espagueti Blanco or White Spaghetti!

INGREDIENT NOTES FOR ESQUITES

Corn – You can use roasted or grilled corn, which tastes the best. However, if you’re in a pinch or just want to save time, canned corn works too! (See below for how to prepare corn, depending on which method you choose.)
Butter – I use spreadable butter, but you can also use butter in a stick too. This is an optional ingredient, but I think it adds so much flavor to the esquites.
Mayonnaise – Adds creaminess and helps all the flavors stick to the corn.
Mexican crema – A rich, slightly tangy cream similar to sour cream, but thinner and milder.
Chili powder – Brings a warm, smoky kick that balances the sweetness of the corn.
Tajin seasoning – A zesty blend of chili, lime, and salt that gives this esquites recipe that much more flavor.
Cotija cheese – A crumbly, salty Mexican cheese that adds bold flavor and a savory finish.
Limes – A squeeze of fresh lime juice is the perfect finish to these Mexican street corn cups!

HOW TO MAKE AUTHENTIC MEXICAN STREET CORN

Place one cup of corn in a microwave safe bowl. (Scroll to the next section for extra notes about what corn to use and different cooking methods.)

Add about 1 teaspoon of butter to the bowl. If using corn that’s already hot, then mix the butter with the corn until it melts. If your corn is not hot, heat in the microwave for 15-20 seconds until corn is hot. Stir to mix with the butter.

Add the mayo, Mexican cream, chili powder, Tajin seasoning, cotija cheese and a squeeze of fresh lime juice. Mix well and enjoy!

HOW TO PREPARE THE CORN

You can make esquites with roasted, grilled, or even canned corn—whatever works best for you! Each method results in equally delicious Mexican street corn in a cup. I personally love to roast the corn, when I have the time, but I’ve also made this with grilled and canned corn and each way still tasted amazing. Below you’ll find simple instructions for preparing the corn whichever way you choose.

GRILLING INSTRUCTIONS

Preheat grill to medium-high heat.
Remove outer husks and strings form the corn.
Cook corn on grill turning frequently, about 10 minutes or until corn is crisp-tender and lightly charred. Set on a plate to cool.
Once cooled, cut off kernels from the cob lengthwise.

ROASTING INSTRUCTIONS

Turn the oven to 350 degrees.
Leave the husks on the corn on the cob and just cut off the strings and leaves at the end (if any). (If you don’t like the idea of leaving the husks on, you could also remove them, rinse off any leftover string, wrap them tightly in aluminum foil and then place them on the baking sheet. I personally try to avoid using aluminum foil these days and leaving them in the husks is easier and works great!)
If the husks are extra dirty on the outside, remove the dirty ones leaving the clean husks underneath. (Like the picture on the left, below.)

5 ears of corn with green husks on laying on a baking sheet — Before Roasting

Place them on a baking sheet and cook for 20 minutes.
Turn each one over and cook for another 20 minutes.
Remove the baking sheet from the oven and let cool for 5-10 minutes. Carefully pull off all the husks and strings. (They come off very easily!)
Once cooled, cut off kernels from the cob lengthwise.

USING CANNED OR FROZEN CORN

Using canned or frozen corn is by far the easiest method. For canned, just drain the corn and it’s ready to go! For frozen corn, cook according to package instructions and it’s ready. I’ve made esquites this way when I needed a quick shortcut, and honestly, it still tasted just as good. Perfect for when you want those bold, delicious flavors without any extra cooking.

Print Pin