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
- Baked Steak Taco Cups
- Chorizo Queso with Flour Tortilla Chips
- Corn and Black Bean Salsa
- Fish Tacos with Spicy Slaw
- Mexican Black Beans
- Sheet Pan Chicken Fajitas
Mexican Street Corn in a Cup
Ingredients
- 2 15.25 oz cans Whole Kernel Sweet Corn
- 2 tablespoons Butter
- 4 tablespoons Mayonnaise
- Chili Powder
- Cotija Cheese
- 1 Lime, cut into 6 wedges
- Crispy Tortilla Strips
Instructions
- Melt butter in a saucepan and add corn. Stir to combine until corn is heated through. Remove from heat and stir in mayonnaise.
- For each serving, serve with a squeeze of lime juice, a sprinkle of chili powder, cotija cheese, and crispy tortilla strips on top.
Recommended Products
As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.
Leave a Reply