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Creamy Mexican Street Corn Cup

Authentic Esquites recipe featuring hot, buttery, charred corn kernels heavily coated in a rich mayonnaise and crema sauce, layered with spicy chili powder, lime, and fresh cilantro.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican, Street Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Corn Base
  • 4 cups corn kernels fresh, frozen (thawed), or canned (drained) - patted dry
  • 3 tbsp unsalted butter
Creamy Sauce & Flavorings
  • 3 tbsp mayonnaise full fat
  • 0.5 cup Mexican crema or sour cream
  • 2 tbsp lime juice freshly squeezed
  • 1-2 tsp chili powder or Tajín, plus more for garnish
  • 0.5 tsp salt adjust to taste
  • 0.25 cup fresh coriander cilantro, finely chopped

Equipment

  • Large heavy skillet or cast iron pan
  • Clear plastic cups for serving
  • Wooden Spoon
  • Small mixing bowl

Method
 

  1. Ensure corn kernels are completely dry to allow for proper charring.
  2. Melt butter in a large skillet over medium-high heat. Add corn in an even layer.
  3. Let the corn sit undisturbed for 2-3 minutes to char. Stir, and repeat the process until nicely browned (about 8-10 minutes total).
  4. In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, salt, and half of the chili powder.
  5. Remove the hot corn from the heat and pour the creamy sauce over it. Add the chopped coriander and stir vigorously to coat all kernels.
  6. To serve, spoon a layer of corn into cups, dust with chili powder, then fill the cup to the brim.
  7. Garnish the top with more chili powder, a pinch of coriander, and a wedge of fresh lime. Serve immediately.

Notes

If using Cotija or Feta cheese, crumble 1/4 cup directly into the hot corn mixture along with the creamy sauce.