Mexican corn cups, also known as esquites, are a yummy snack filled with sweet corn, spices, and lime juice. It’s like a fiesta in a cup!
Just picture this: creamy mayo, zesty cheese, and a sprinkle of chili. I love enjoying them at picnics—easy to grab and full of flavor. Who doesn’t love a little corn magic? 🌽✨
Ingredients & Substitutions
Fresh Corn: If you can find fresh corn, use 4 cups of kernels. They have a sweet flavor. If fresh isn’t available, opt for 2 cans of corn, drained. I prefer fresh corn for its crunch, especially in summer!
Mayonnaise & Sour Cream: These two add creaminess. If you want a lighter version, try Greek yogurt instead of sour cream. It’s a good swap that keeps the texture creamy and adds protein.
Cotija Cheese: This cheese gives a unique salty flavor. If you can’t find it, feta is a good alternative. Just crumble it well. When I can find it, I always add a bit more than suggested for extra flavor!
Chili Powder: Adjust the spice level to your taste. If you want a milder option, try smoked paprika or omit it entirely. I love a little kick, so I sometimes add extra chili powder at the end!
Cilantro: Fresh cilantro adds a great pop of flavor. If you’re not a fan of cilantro, try fresh parsley or omit it entirely.
How Do I Get Perfectly Caramelized Corn?
Caramelizing the corn enhances its natural sweetness. Start with a skillet on medium heat and use either olive oil or butter to achieve that lovely golden color.
- Heat your oil or butter until melted, then add the drained corn. Sauté for about 5 minutes.
- Stir occasionally to ensure even cooking. You want the corn to get a bit of color without burning.
- Look for a slight char on some kernels, as this adds depth to the flavor!
How to Make Mexican Corn Cups (Esquites)?
Ingredients You’ll Need:
For the Corn Mixture:
- 4 cups fresh corn kernels (or 2 cans of corn, drained)
- 1 tablespoon olive oil or butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled (plus more for topping)
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon lime juice (plus lime wedges for serving)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Optional: diced jalapeños or hot sauce (for heat)
For the Creamy Sauce:
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus a little extra if you’re cooking fresh corn. It’s a quick and delicious treat that can be enjoyed warm or at room temperature. You’ll spend around 10 minutes cooking the corn and mixing ingredients, plus a few minutes for assembling the cups. Perfect for a snack or appetizer!
Step-by-Step Instructions:
1. Cooking the Corn:
If you’re using fresh corn, start by cooking the corn kernels. You can either boil them or grill them until tender, which usually takes about 5-7 minutes. If you’re using canned corn, simply drain it and you’re ready for the next step!
2. Sautéing the Corn:
In a large skillet, heat the olive oil or butter over medium heat. Add the cooked or canned corn to the skillet and sauté for about 5 minutes, stirring occasionally. You want the corn to be slightly caramelized and warmed through. This step adds great flavor!
3. Making the Creamy Sauce:
While the corn is cooking, grab a mixing bowl and combine the mayonnaise, sour cream, crumbled cotija cheese, chili powder, lime juice, and a pinch of salt. Mix everything well until it’s smooth and creamy. This sauce will make the corn rich and delicious!
4. Combining Corn and Sauce:
Once the corn has cooled down a bit, remove it from heat and add it to the creamy mixture. Stir gently until all the corn is coated in the sauce. Make sure to mix it well so every bite is full of flavor!
5. Serving the Corn Cups:
Spoon the corn mixture into small cups or bowls. Don’t forget to top each serving with additional crumbled cotija cheese, a sprinkle of chili powder, and fresh chopped cilantro for a pop of color and flavor!
6. Final Touches:
Serve your delicious Mexican Corn Cups with lime wedges on the side. Squeeze some fresh lime juice over the top for an extra zing! If you like it hot, add some diced jalapeños or a drizzle of your favorite hot sauce. Enjoy your tasty treat warm or at room temperature!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great in this recipe. Just make sure to thaw and drain it before sautéing. You can briefly cook the thawed corn in the skillet for about 3-4 minutes until heated through.
How Can I Substitute Cotija Cheese?
If you can’t find cotija cheese, feta cheese or queso fresco are good substitutes. They offer a similar creamy texture and salty flavor. Just crumble them as you would cotija for topping!
Can I Make Esquites Ahead of Time?
Yes, you can prepare the corn mixture ahead of time! Store it in an airtight container in the fridge for up to 2 days. When ready to serve, simply give it a good stir and serve chilled or at room temperature.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even tastier! Just give it a stir before serving again.
