If you’ve ever wandered through the bustling streets of Mexico City or stopped at a late-night taco stand in Guadalajara, chances are you’ve been tempted by the steamy aroma of esquites bubbling away in big metal pots. This dish—essentially Mexican street corn in a cup—is comforting, tangy, spicy, and endlessly satisfying. Today, we’re diving into a vibrant and authentic esquites recipe that uses mayo, lime, and chili for a punchy, creamy street food experience that’s surprisingly easy to recreate at home. Whether you’ve tried elotes y esquites before or this is your first foray into the world of authentic Mexican food, this version will hit all the right notes.
Mexican Esquites with Mayo, Lime, and Chili
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish, Snack
Cuisine Mexican
Medium skillet or sauté pan A non-stick or stainless steel pan works well. Cast iron is also great for charring corn slightly for added flavor.
Mixing bowl To combine the creamy elements and mix in the cooked corn.
Spatula or wooden spoon For stirring while cooking.
Citrus juicer (optional) Makes juicing limes easier, but squeezing by hand works fine.
Measuring cups and spoons Precision helps nail the flavor balance.
Serving cups or small bowls To keep with the traditional "Mexican street corn in a cup" vibe, use small disposable cups or mason jars.
- 4 cups fresh or frozen corn kernels about 6 large ears if using fresh
- 2 tablespoons unsalted butter
- 1/4 cup mayonnaise preferably full-fat for richness
- 1/4 cup crumbled Cotija cheese or feta if unavailable
- 1/4 teaspoon chili powder adjust to taste
- 1 tablespoon lime juice plus more lime wedges for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped cilantro optional
- 1/2 teaspoon of Elote seasoning optional for extra depth
- 1 minced garlic clove optional but recommended
- 1 tablespoon crema or sour cream for a silkier finish
Step 1: Cook the Corn
In your skillet, melt the butter over medium-high heat. Add the corn kernels and let them cook, stirring occasionally, for 10-12 minutes until they begin to char slightly. If you're using fresh corn, you’ll get some popping and browning—exactly what you want. If using frozen, thaw and drain first to avoid sogginess.
Step 2: Mix the Flavor Base
While the corn cooks, combine mayonnaise, lime juice, salt, pepper, garlic (if using), crema, and a pinch of chili powder in a mixing bowl. Add the Elote seasoning here if you have it—it’s like an instant shortcut to flavor town, especially if you're looking to echo an authentic elote recipe.
Step 3: Combine
Once the corn is nicely roasted and slightly browned, transfer it into the bowl with the creamy mix. Stir well until all the kernels are evenly coated.
Step 4: Garnish and Serve
Spoon the creamy corn mixture into individual serving cups. Sprinkle generously with crumbled Cotija cheese, more chili powder, and cilantro. Add an extra squeeze of lime just before serving.
Step 5: Enjoy
Serve warm with lime wedges on the side. This dish makes for a perfect snack, side dish, or even a fun appetizer for dinner recipes that need a little zing.
Pairings in Detail
Grilled Proteins: Esquites pair wonderfully with grilled meats. Try it with carne asada or citrus-marinated grilled shrimp. If you’re looking through your favorite chicken breast recipes, consider a spice-rubbed grilled chicken breast with a smoky chipotle rub. The creamy corn and bright lime will complement the savory meat perfectly.
Cold Drinks: A cold michelada or a tangy agua fresca (like watermelon or tamarind) is ideal to cut through the richness.
Tortilla Chips: Scoop the esquites up with sturdy tortilla chips for a crunchy contrast.
Tacos: Use esquites as a topping for grilled fish or mushroom tacos—it adds a sweet, creamy crunch that works on nearly any taco shell.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, but drain it well and try to sauté it until it picks up a little color. Fresh is always best for flavor and texture, but canned will work in a pinch.
2. What’s the difference between elotes and esquites?
Both are variations of Mexican street corn. Elotes are grilled corn on the cob slathered in the same creamy toppings, while esquites are essentially elotes off the cob served in a cup. So when you’re researching elotes y esquites, remember that the base flavors are identical; it’s the form that changes.
3. Can I make this dish ahead of time?
Absolutely. Make the corn mixture up to a day ahead and store it in the fridge. Just reheat gently before serving and add the garnishes fresh. It actually deepens in flavor over time.
4. What’s a good substitute for Cotija cheese?
Feta cheese is your best bet—it’s salty and crumbly like Cotija. Parmesan can also work in a pinch but has a different texture.
5. Can I add meat to make it a full meal?
Yes! Try adding shredded rotisserie chicken or grilled chicken breast for a protein boost. This is a clever way to stretch esquites recetas into a more substantial dish.
