Mexican Street Corn in a Cup (Esquites)

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.

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 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 ¾ 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.

Recommended Recipes

• Chicken Flautas
• Chorizo Queso with Flour Tortilla Chips
• Corn and Black Bean Salsa
• Fish Tacos with Spicy Slaw
• Mexican Black Beans
• Sheet Pan Chicken Fajitas

Enjoy!