Best Esquites Recipe (original) (raw)

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This Esquites recipe could be my favorite way to enjoy fresh corn on the cob in the form of Mexican Street Corn in a cup! It's fun and so flavorful, plus you can use frozen corn to enjoy it year-round.

A cup of homemade Esquites recipe, or Mexican Street Corn in a cup topped with cheese, cilantro, and a wedge of lime.

Esquites is Mexican Corn in a Cup and it's a game changer.

I found out Esquites was a “thing” when my husband and I moved to Puebla, Mexico (circa 2011) for a semester during college and street vendors all over were selling this amazing corn, served in disposable cups. The grilled corn is cut off the cob and served with a cream sauce on top, cheese, chili and a spritz of lime. Esquites became my snack obsession (along with traditional Elote street corn on the cob), and I'm so obsessed with this flavor combo that it inspired street corn dip, and a street corn pasta salad!

How to make Esquites:

Cook Corn: Heat butter in a pan over medium heat then add onion and pepper and cook until tender. Add water and corn then cover and cook until corn is tender (5-8 minutes), stirring occasionally. Season with salt and pepper. Separate corn into 4 cups.

Serve: Add 1 heaping teaspoon mayonnaise and Mexican crema to each cup then stir to combine. Sprinkle on cheese, chili powder, cilantro, and serve with a lime wedge.

Two images showing how to make esquites by sautéing onion, pepper, and corn in a pan then after it's scooped in a cup with mayonnaise and a spoonful of Mexican crema being poured on top.

Yield: 4 individual cups. Serving Size: 1 individual cup.

Corn: White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.

Cheese: Cotija cheese is traditional, but if you can’t find it, substitute finely grated parmesan cheese.

Make Ahead Instructions: Follow the instructions to cook the corn and onion mixture, allow it to cool, then keep it covered in a container in the fridge. The topping ingredients can be prepped and stored too. Before you serve it, just re-warm the corn in a skillet then continue separating it into cups and adding the toppings.

Freezing Instructions: Follow the instructions to cook corn then allow it to cool and store in a freezer safe container for 6 months. Let thaw overnight in the fridge then heat on the stove in a pan before separating into cups and adding toppings.

Calories: 299kcal, Carbohydrates: 22g, Protein: 6g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 369mg, Potassium: 300mg, Fiber: 3g, Sugar: 7g, Vitamin A: 451IU, Vitamin C: 16mg, Calcium: 105mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe May 2020. Updated May 2025.

Published May 16, 2025

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.