Creamy Mexican Street Corn Esquites Cups
These creamy Mexican street corn esquites cups are a quick, easy, and crowd-pleasing potluck recipe featuring roasted corn kernels mixed with a tangy, creamy sauce and topped with cotija cheese and chili powder.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 4 cups (about 600g) corn kernels (fresh off the cob or frozen)
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) Mexican crema (or sour cream as substitute)
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- 1/2 cup (60g) crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 green onions, thinly sliced (optional)
- 1 tablespoon butter (for roasting fresh corn)
- Optional toppings: extra cotija cheese, lime wedges, Tajín seasoning
Instructions
- If using fresh corn, heat 1 tablespoon butter in a large skillet over medium-high heat. Add corn kernels and sauté, stirring occasionally, until golden brown spots and slight char appear, about 8-10 minutes. For frozen corn, thaw, pat dry, and roast similarly.
- While corn roasts, combine mayonnaise, Mexican crema, fresh lime juice, garlic powder, and chili powder in a mixing bowl. Stir until smooth and creamy. Season with salt and pepper to taste.
- Once corn is roasted and slightly cooled (warm is fine), fold it into the creamy sauce mixture. Add crumbled cotija cheese, chopped cilantro, and sliced green onions if using. Stir gently to combine without mashing the corn.
- Spoon the creamy corn mixture evenly into 4 oz (120 ml) cups. Top each cup with extra cotija cheese, a sprinkle of chili powder or Tajín, and a small lime wedge.
- Serve immediately warm, at room temperature, or chilled. Cover and refrigerate if preparing ahead. Bring to room temperature or add fresh lime juice before serving for best flavor.
Notes
Do not overcrowd the pan when roasting corn to achieve a good char. Use fresh lime juice for best flavor. If mixture is too thick, add a splash of milk or more crema. Can be prepared a day ahead and refrigerated. Avoid freezing due to cream-based sauce.
Nutrition
- Serving Size: About 1 cup (one 4 o
- Calories: 180
- Sugar: 3
- Sodium: 220
- Fat: 13
- Saturated Fat: 3.5
- Carbohydrates: 14
- Fiber: 2
- Protein: 4
Keywords: Mexican street corn, esquites, creamy corn cups, potluck recipe, easy appetizer, cotija cheese, roasted corn, chili powder