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:
Place a large skillet over medium high heat.
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.
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.
Garnish with a sprinkle of chili powder, a lime wedge, and some crumbled cotija cheese.
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.
I love it! Thanks for sharing!
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