Name: Esquites (Mexican Street Corn Cups)
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 4
Cuisine: Mexican
Ingredients: Unsalted butter 4 tbsp; Corn kernels 2 cups; Garlic 2 cloves; Mayonaise ¼ cup; Cotija cheese ¼ cup; Jalapeño pepper 1; Cilantro 2 tbsp; Salt ½ tsp; Lime Juice of 1; Chili powder

Ingredients

4 tbsp Unsalted butter

2 cups Corn kernels

2 cloves Garlic

¼ cup Mayonaise

¼ cup Cotija cheese

1 Jalapeño pepper

2 tbsp Cilantro

½ tsp Salt

Juice of 1 Lime

Chili powder

Cuisine:

Mexican Recipes

Ingredients

4 tbsp Unsalted butter
2 cups Corn kernels
fresh, cut off the cob
2 cloves Garlic
minced
¼ cup Mayonaise
¼ cup Cotija cheese
crumbled, plus more for garnish
1 Jalapeño pepper
minced (seeds removed if you don't want it spicy)
2 tbsp Cilantro
chopped
½ tsp Salt
plus more to taste
Juice of 1 Lime
Chili powder
to taste

Esquites (Mexican Street Corn Cups)

If you are a fan of corn on the cob, you will love these Esquites (Mexican Street Corn Cups). I first tasted these esquites on a trip to Mexico, where they are served in a large cup with a spoon to mix the corn, mayo, and cheese together!

To make esquites, start by cooking butter, fresh corn kernels, and garlic in a skillet and transfer to a medium mixing bowl. Add mayo, cotija cheese, jalapeno, cilantro, salt, and lime juice. Stir the ingredients together until fully combined. Taste and season with more salt and mayo to your liking. Garnish with chili powder to taste, a lime wedge, and a sprinkle of cotija cheese or queso fresco.

To make these Esquites (Mexican Street Corn Cups), you will need the following ingredients:

Steps to make Esquites (Mexican Street Corn Cups)

1	Heat skillet	3
Place a large skillet over medium high heat.
2	Heat corn	5
Add 4 tablespoons of unsalted butter, 2 cups of fresh corn kernels, and 2 minced cloves of garlic. Cook, stirring occasionally, for 5 minutes and then transfer to a medium mixing bowl.
3	Add mayo, cheese, and spices	2
Add ¼ cup of mayo, ¼ cup of cotija cheese, 1 minced jalapeno, 2 tablespoons of cilantro, salt, and lime juice. Stir all of the ingredients together until fully combined. Taste and season with more salt and mayo if desired.
4	Garnish	2
Garnish with a sprinkle of chili powder, a lime wedge, and some crumbled cotija cheese.
5	Serve	1
Serve immediately in little cups.

These Esquites (Mexican Street Corn Cups) are a delicious, simple dish inspired by Mexican vacations. Don’t forget to tag #cookmerecipes if you try these.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Esquites (Mexican Street Corn Cups)

Ingredients

Nutritional information

Heat skillet

Heat corn

Add mayo, cheese, and spices

Garnish

Serve

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