Mexican Corn Cups, or esquites, are a tasty treat made with sweet corn, lime, and a sprinkle of cheese. They’re bright and full of flavor, perfect for a snack or side dish!
I’ve made these for parties, and they always go fast. Plus, who wouldn’t want to eat corn from a cup? It feels like a little fiesta in your hand! 🎉
What I love most is how easy they are to prepare. Just mix your ingredients and serve them up! They’re a fun way to enjoy corn, especially on hot days.
Key Ingredients & Substitutions
Corn Kernels: Fresh corn adds the best flavor, but frozen is a great time-saver. Just make sure to thaw it before cooking. You can also use canned corn, but it won’t have the same texture.
Cotija Cheese: Cotija is a must for its salty and crumbly texture. If you can’t find it, feta cheese is a suitable alternative. It has a similar saltiness and complements the dish well.
Mayonnaise and Sour Cream: These add creaminess. For a lighter version, Greek yogurt works wonderfully and adds extra protein. You can also use just one of these instead of both.
Lime Juice: Fresh lime juice is the best for flavor, but bottled lime juice can work in a pinch. Just taste and adjust as necessary.
How Do I Get Perfectly Charred Corn?
Charred corn enhances the flavor in esquites and gives it a delightful twist. Follow these steps for the best results:
- Heat your skillet to medium-high. A hot pan is crucial for good charring.
- Add olive oil or butter and let it heat until shimmering. This helps prevent sticking.
- Add corn kernels in an even layer. Don’t stir too much; let them sit for a moment to develop a golden color.
- Cook for about 5-7 minutes, stirring occasionally until you see some nice char marks. This will add depth to the dish.
Getting that char can be tricky, so feel free to adjust the heat if needed. Enjoy the cooking process!
How to Make Mexican Corn Cups (Esquites)
Ingredients You’ll Need:
For the Corn Mixture:
- 4 cups corn kernels (fresh or frozen)
- 1 tbsp olive oil or butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta cheese)
- 1 tbsp lime juice (plus wedges for serving)
- 1/4 tsp smoked paprika or chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and cook. So in just a little while, you can enjoy these tasty corn cups that are perfect for a snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by husking the corn and carefully removing the kernels from the cobs using a sharp knife. If you have frozen corn, simply measure out 4 cups and let it thaw before cooking.
2. Sauté the Corn:
In a skillet over medium heat, add the olive oil or butter. Once it’s hot, add the corn kernels to the skillet. Sauté the corn for about 5 to 7 minutes, stirring occasionally, until the corn is cooked through and has a light char. This adds a wonderful flavor!
3. Make the Creamy Mixture:
After cooking, remove the skillet from heat and let the corn cool slightly for a few minutes. In a mixing bowl, combine the mayonnaise, sour cream, lime juice, smoked paprika, and cayenne pepper (if you want a spicy kick). Stir everything together until it’s smooth and creamy.
4. Combine the Corn and Cream:
Add the sautéed corn to the creamy mixture and mix well, so all the corn is nicely coated. Taste and add salt according to your preference, then fold in half of the crumbled cotija cheese. This will give it a nice cheesy flavor!
5. Serve and Garnish:
Now it’s time to serve! Spoon the corn mixture into small cups or bowls. Top each cup with the remaining cotija cheese and sprinkle a little more smoked paprika or chili powder for an extra kick. Finally, garnish with chopped fresh cilantro on top.
6. Enjoy:
Serve your Mexican corn cups warm or at room temperature with lime wedges on the side. These are best enjoyed fresh, so dig in and savor every bite!
Can I Use Canned Corn Instead of Fresh or Frozen Corn?
Yes, you can use canned corn! Just drain and rinse it thoroughly before sautéing, as it will help remove any excess salt or preservatives. Since canned corn is already cooked, you only need to heat it in the skillet for about 2-3 minutes until warmed through and slightly charred.
How to Adjust the Heat Level?
If you prefer a milder version, simply omit the cayenne pepper. For extra heat, you can add more cayenne or include some diced jalapeños to the corn mixture. Just taste as you go to achieve your desired spice level!
Can I Make These Mexican Corn Cups Ahead of Time?
You can prepare the corn mixture ahead of time! Just store it in an airtight container in the fridge for up to 2 days. When ready to serve, mix in the remaining cotija cheese, and enjoy chilled or at room temperature. Just be sure to keep the lime wedges and cilantro separate until serving for the freshest taste.
What is the Best Way to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, stirring occasionally just until heated through. Add a splash of lime juice to freshen up the flavors if needed!
