Mexican Street Corn Salad Cups (Esquites)
Ingredients (Serves 4–6)
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp butter
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ½ cup cotija cheese, crumbled (or feta cheese)
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro
- 1 jalapeño, finely diced (optional)
- ½ tsp garlic powder
- ½ tsp chili powder
- ¼ tsp smoked paprika
- Salt and black pepper, to taste
For Garnish
- Extra cotija cheese
- Chili powder or Tajín seasoning
- Lime wedges
- Chopped cilantro
Instructions
1. Cook the Corn
- Heat a large skillet over medium-high heat.
- Melt the butter.
- Add the corn and cook for 5–7 minutes until lightly golden and slightly charred for extra flavor.
2. Make the Creamy Mixture
- Reduce heat to low.
- Stir in mayonnaise, sour cream (or crema), garlic powder, chili powder, smoked paprika, salt, and black pepper.
- Mix until the corn is evenly coated and creamy.
3. Finish the Flavor
- Remove from heat.
- Stir in lime juice, cilantro, jalapeño (if using), and half of the cotija cheese.
4. Serve
- Spoon into small cups or bowls.
- Top with extra cotija cheese, chili powder or Tajín, cilantro, and a squeeze of lime juice.
Tips
- Grill the corn for extra smoky flavor.
- Use feta cheese if cotija is not available.
- Add hot sauce or chipotle mayo for a spicy kick.
- Serve warm or chilled depending on preference.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Servings
4–6 cups
Nutritional Information (Approximate per serving)
- Calories: 220–300 kcal
- Protein: 6–8 g
- Fat: 15–20 g
- Carbohydrates: 20–25 g
- Fiber: 2–3 g
- Sugar: 4–6 g
Conclusion
Mexican Street Corn Salad Cups are the perfect mix of creamy, tangy, cheesy, and spicy flavors. They’re easy to make, super crowd-pleasing, and taste just like authentic street corn in a convenient cup.
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