My grandmother left $100,000 to my stingy cousin – I only inherited her old dog… which, however, was hiding a secret.

This creamy Mexican corn in a cup, also known as esquites, features sautéed or grilled corn kernels mixed with tangy Mexican crema, rich mayonnaise, zesty lime juice, Cotija cheese, and just enough chili powder for gentle heat. Served warm in individual cups and topped with extra cheese, cilantro, and a sprinkle of chili, it’s a flavorful, snackable dish that captures the vibrant street food spirit of Mexico. Serve it as a comforting side or a quick snack, and enjoy the balance of creamy, salty, tangy, and smoky elements in every bite.

This creamy Mexican street corn in a cup has become a go-to comfort snack in my kitchen. Every bite takes me back to those bustling markets and late summer barbecues when sweet, juicy corn is at its best. If you want a quick side with loads of flavor or a fun dish to share at gatherings, this is it. The touch of tang, a little spice, and all that richness hit the spot every time.

Why You’ll Love This Recipe

• Ready in about 20 minutes
• Includes simple ingredients often found at home
• Big flavors with creamy, tangy, and spicy notes
• Customizable for spice and toppings
• Perfectly portable for sharing at get-togethers

Ingredients

• Corn kernels: Fresh or frozen and thawed corn creates the sweetest base Toasting brings out its natural sugars
• Butter: Adds a rich sautéed note Use real butter for best flavor
• Mayonnaise: Delivers the creamy backbone Go for full-fat or a trusted light version
• Mexican crema: Brings tang and silkiness Sour cream works well if crema is unavailable
• Cotija cheese: Salty and crumbly this is classic for esquites Choose a firm wedge for grating or seek out a good feta in a pinch
• Garlic: Optional but deepens the dish Fresh is best for piquant aroma
• Jalapeño: Chopped finely for heat Use firm bright peppers for spice and crunch
• Lime juice: Freshly squeezed lifts and balances the flavors Go for smooth-skinned juicy limes
• Chili powder: Lends smoky complexity Look for a chili powder with a rich brick color
• Salt: Just enough to make all the flavors pop
• Fresh cilantro: Adds a clean herby finish Select bright green bunches with tender stems

Step-by-Step Instructions

Heat the Butter:

Melt three tablespoons of butter in a skillet over medium heat. Swirl the pan until the butter is melted and you catch a soft nutty aroma without it browning. This base enhances the whole dish with its savory depth.

Sauté the Corn:

Add corn kernels to the melted butter. Spread them into a single layer and cook for about five to seven minutes, stirring occasionally, until they are lightly browned and you see some char. The caramelization creates sweetness and a roasted note that is worth every minute.

Prepare the Creamy Mixture:

In a large bowl mix mayonnaise with Mexican crema. Add freshly minced garlic if using, chopped jalapeño to taste, a good squeeze of lime juice, chili powder, and a pinch of salt. Stir well until you have a creamy tangy sauce filled with flecks of spice. Taste and add more lime or salt as needed.

Combine Corn and Mixture:

When the corn is still warm but not piping hot spoon it into the bowl with the creamy mixture. Fold gently but thoroughly so every kernel gets coated. The heat from the corn helps all the flavors come together into a rich silky consistency.

Serve in Cups:

Divide the creamy corn among serving cups or small bowls. This makes it easy to serve and creates the authentic street snack presentation that feels festive and special.

Garnish and Enjoy:

Sprinkle the tops with plenty of crumbled Cotija cheese another dusting of chili powder and fresh chopped cilantro. Add a wedge of lime on the edge for squeezing right before eating. The dish should be eaten warm while the cream is luscious and the flavors bright.

 

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