Mexican Street Corn in a Cup (Esquites)

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This is a recipe for Mexican Street Corn in a Cup (esquites) with whole kernel sweet corn, mayonnaise, and sprinkled with chili powder, cotija cheese, and tortilla strips served in a bowl or cup. Can be served as a main dish or side.

Mexican street corn in a cup is a twist on the traditional dish that is usually served on the cob after being grilled. The grilled on-the-cob version is called elote in Spanish, which means “corn.”

Esquites is the off-the-cob version served as a salad in a bowl.

Esquites are also typically boiled in a large pot, sometimes with a broth. They’re served with chopped onion, fried green chile, chicken, and then topped with lime juice and mayo or sour cream, cotija, chile, and salt.

Both elote and esquites are Mexican street-fare that have become popular and trendy all over the world.

Here in Iowa, it is served at the Iowa State Fair at the Corn Stand where you can find a variety of corn in a cup versions:

• Chinese Sweet Corn Cup: Chinese barbecue pork, walnuts, sesame seeds, Chinese five-spice sauce, shredded daikon radish, and crispy wontons
• Mexican Street Corn Cup: Pork chorizo, chayote cheese, mayo, lime juice, cilantro, sour cream, and chili powder
• The Duke Corn Cup: Smoked sausage, BBQ sauce, pepper jack cheese, pork rinds, and chives
• Iowan Street Corn Cup: Pork sausage, cheddar cheese, mayo, butter, lime, and chili powder

Easy Mexican Street Corn in a Cup Ingredients

• Whole Kernel Sweet Corn (I used canned corn, but you can of course grill or boil corn on the cob and cut the kernels off.)
• Butter
• Mayonnaise
• Chili Powder
• Cotija Cheese
• Lime
• Crispy Tortilla Strips

If you have difficulties finding cotija powdered cheese, the closest thing to another powdered cheese is Parmesan.

How do you make Mexican street corn in a cup?

• This recipe is using canned corn but grilled or boiled corn on the cob can be used too. Simply cut the kernels off the cob in a vertical fashion.

• I recommend using 3-4 ears of corn or two 15.25 oz cans of whole kernel sweet corn. One medium-sized ear gives about 3/4 cup of corn kernels.

• Melt the butter in a saucepan over medium-high heat. Add corn and stir until heated through.

• Remove from the heat and stir in mayonnaise.

• Squeeze fresh lime juice over each serving, followed by tortilla strips, sprinkles of cotija cheese and chili powder.

• Chicken Flautas
• Chicken-Stuffed Poblano Peppers
• Corn and Black Bean Salsa
• Fish Tacos with Spicy Slaw
• Grilled Marinated Flank Steak with Chimichurri
• Instant Pot Chicken Enchiladas
• Instant Pot Street-Style Beef Tacos
• Mexican Black Beans

Enjoy!

Mexican Street Corn in a Cup

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Recipe by Simply Happenings Course: Main, SidesCuisine: Mexican

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Mexican Street Corn in a Cup with whole kernel sweet corn, mayonnaise, and sprinkled with chili powder, cotija cheese, and tortilla strips served in a bowl or cup. Can be served as a main dish or side.

Ingredients

• 2 15.25 oz cans Whole Kernel Sweet Corn

• 2 tbsp Butter

• 4 tbsp Mayonnaise

• Chili Powder

• Cotija Cheese

• 1 Lime, cut into 6 wedges

• Crispy Tortilla Strips

Directions

• Melt butter in a saucepan and corn. Stir to combine until corn is heated through. Remove from heat. Add mayonnaise.
• For each serving, serve with fresh-squeezed lime juice, sprinkle chili powder, cotija cheese, and crispy tortilla strips on top.

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