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A rustic ceramic cup filled with esquites, Mexican street corn topped with crumbled cheese, chile powder, and a lime wedge, served on a woven placemat with additional lime slices, cheese, chili powder, and a glass of iced drink in the background.

Esquites — Authentic Mexican Street Corn in a Cup

Bring Mexico’s street snack magic to your kitchen with this easy esquites recipe — creamy, tangy, spicy corn in a cup, topped with mayo, cheese, chile, and lime.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Side Dish, Snack
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 cups corn kernels fresh or frozen
  • 2 tbsp butter
  • 1 sprig epazote optional, but authentic
  • ¼ cup mayonnaise
  • ¼ cup cotija or queso fresco crumbled
  • 2 limes cut into wedges
  • Chile powder Tajín or plain chile piquín
  • Salt to taste

Instructions
 

  • In a large skillet or saucepan, melt butter over medium heat.
  • Add the corn and epazote. Cook, stirring occasionally, for 5–7 minutes until corn is slightly golden and tender.
  • Remove epazote, season with salt to taste.
  • Spoon hot corn into cups.
  • Top each with a spoonful of mayo, a sprinkle of cheese, chile powder, and a squeeze of lime.
Keyword Esquites — Authentic Mexican Street Corn in a Cup