Authentic Esquites (Mexican Street Corn in a Cup)
Authentic esquites made with sautéed corn, lime, cotija, and chili powder. This Mexican street corn in a cup is creamy, tangy, and ready in about 20 minutes. Perfect for taco night, barbecues, and easy summer sides.
Ingredients
- 4 cups corn kernels (about 5 ears fresh OR 1 lb frozen fire-roasted)
- 2 tablespoons butter
- 1 clove garlic , finely minced
- 1/3 cup mayonnaise (not 1/2 — keeps it creamy, not gloopy)
- Juice of 1 full lime (about 2 tablespoons)
- 1/2 teaspoon chili powder or Tajín (plus more to finish)
- 1/4 teaspoon kosher salt (adjust after cotija)
- 1/4 cup cotija cheese , crumbled
- 2 tablespoons chopped fresh cilantro
- Optional: pinch dried epazote (authentic note)
Instructions
- Melt butter in a large skillet over medium-high heat.
- Add corn in an even layer. Cook 6–8 minutes, stirring occasionally, until lightly charred.
- Stir in garlic and cook 30 seconds until fragrant.
- Remove from heat. Stir in mayonnaise, lime juice, chili powder, and salt.
- Fold in half the cotija and cilantro.
- Spoon into cups and top with remaining cotija, extra chili powder, and a squeeze of lime. Serve warm.
Notes
- For best flavor, let the corn sit undisturbed for a few minutes to develop light char before stirring.
- Always remove the skillet from heat before adding mayonnaise to prevent separation.
- Taste before adding extra salt since cotija cheese is naturally salty.
- Frozen corn works well, but cook a few extra minutes to evaporate excess moisture.
- For extra heat, add minced jalapeño or a pinch of cayenne.
- Serve warm for the most authentic street-style flavor.