Meet my favorite shortcut to authentic esquites vibes: a cozy cup of sweet corn tossed in creamy lime chile sauce, showered with cotija and cilantro. This MEXICAN CORN IN A CUP RECIPE brings bold street food flavor to your kitchen in about 15 minutes using fresh, frozen, or canned corn. It is the perfect side or snack for taco night.
Why You’ll Love This MEXICAN CORN IN A CUP RECIPE
- Fast and flexible using fresh, frozen, or canned corn
- Creamy, tangy, and just-spicy-enough with bright lime
- Budget-friendly and easy to scale for a crowd
- Customizable with dairy-free, mayo-free, or extra-spicy swaps
- Tastes like your favorite street corner cup at home
MEXICAN CORN IN A CUP RECIPE Ingredients & Substitutions
- 4 cups corn kernels (from 5 to 6 ears fresh, or frozen, or 3 cans drained and rinsed)
- 2 tbsp unsalted butter (or olive oil; for vegan use plant-based butter)
- 1/2 cup Mexican crema or sour cream (Greek yogurt works)
- 1/3 cup mayonnaise (use vegan mayo or skip and add more crema for mayo-free)
- 1 to 2 tbsp fresh lime juice, plus zest to taste
- 1/2 tsp chili powder or Tajin, plus more for dusting
- 1/4 tsp ground cumin or smoked paprika
- 1 small garlic clove, finely minced, or 1/4 tsp garlic powder
- 1/2 to 3/4 tsp kosher salt, plus a pinch for cooking
- Freshly ground black pepper, to taste
- 1/3 to 1/2 cup crumbled cotija (or feta or queso fresco)
- 2 to 3 tbsp chopped cilantro
- Optional: a sprig of epazote while cooking, minced jalapeño or serrano, hot sauce, green onion
Substitutions: Use feta if cotija is unavailable. For extra richness, add 1 tbsp melted butter at the end. For dairy-free, use vegan mayo and plant-based feta, and skip the crema in favor of a squeeze more lime.
Step-by-Step Instructions to Make MEXICAN CORN IN A CUP RECIPE
1. Prep the corn
If using fresh, slice kernels from the cobs. If using frozen, do not thaw. If using canned, drain and rinse well.
2. Cook the corn
Heat a large skillet over medium-high. Add butter. Stir in corn, a pinch of salt, and cook 5 to 7 minutes until hot and lightly browned at the edges. For extra authenticity, simmer the kernels in a small splash of water with a sprig of epazote for 3 to 5 minutes, then drain and return to the skillet with butter to sizzle briefly.
3. Make the creamy lime sauce
In a bowl, whisk crema, mayo, lime juice and zest, chili powder, cumin, garlic, 1/2 tsp salt, and pepper. Taste and adjust lime or chili.
4. Combine off the heat
Reduce heat to low. Stir half of the sauce into the warm corn to coat. The rest is for drizzling on top.
5. Assemble the cups
Spoon corn into cups or small bowls. Top with remaining sauce, a generous shower of cotija, cilantro, a dusting of Tajin, and a squeeze of lime. Add hot sauce if you like heat.
6. Serve warm
Esquites are best warm. If you prefer a looser, brothy style, stir in 1 to 2 tablespoons of the corn cooking liquid before topping.
Tips for Success
- Brown the corn lightly for deeper flavor, but do not burn.
- Balance is key: taste for salt, acid, and heat before serving.
- Layer toppings at the end so the cheese stays crumbled and fresh.
- For potlucks, keep corn warm in a slow cooker and set out toppings bar-style.
- Use fresh limes. Bottled lime juice can taste dull.
Variations of MEXICAN CORN IN A CUP RECIPE
- Charred street style: Grill corn on the cob, cut kernels, then proceed for smoky depth.
- Chipotle crema: Blend crema with a chipotle in adobo for a smoky kick.
- Mayo-free: Use all crema or Greek yogurt plus extra lime.
- Vegan: Vegan mayo, plant-based butter, and dairy-free feta, or nutritional yeast for savoriness.
- Extra crunchy: Top with crushed tortilla chips or a few crushed Takis for heat.
- Cheesy melt: Stir in a handful of Oaxaca or Monterey Jack to the hot corn for a melty cup.
Serving Suggestions: What to Pair with MEXICAN CORN IN A CUP RECIPE
- Tacos al pastor, carne asada, or grilled chicken
- Fajitas, quesadillas, or grilled shrimp skewers
- Simple sides like black beans, rice, or a crisp cabbage slaw
- Drinks: hibiscus agua fresca, margaritas, or micheladas
Storage & Reheating Instructions
- Store leftover corn and sauce separately in airtight containers for up to 3 days.
- Reheat corn gently in a skillet over medium or in the microwave until just warm, then add sauce and toppings.
- If the sauce thickens in the fridge, whisk in a splash of lime juice or water to loosen.
Memories Made Around the Table
I first served this in little paper cups at a backyard taco night and everyone stood around the counter, scooping seconds, debating which hot sauce won. It turned a simple meal into a memory.
FAQs
Can I use canned or frozen corn? Yes. Drain and rinse canned corn. Use frozen straight from the bag. Searing in butter adds flavor either way.
What can I use instead of cotija? Feta is the closest in texture and salinity. Queso fresco works too, though it is milder.
How do I make it less spicy? Skip hot sauce and use mild chili powder. Tajin is bright and citrusy with gentle heat.
Can I make this ahead? Cook the corn and mix the sauce up to 2 days ahead. Reheat corn, then assemble with fresh toppings before serving.
How do I scale for a crowd? Plan about 1 cup cooked corn per person. Keep warm in a slow cooker and set out toppings for self-serve.
Final Thoughts
This MEXICAN CORN IN A CUP RECIPE delivers creamy, tangy, street-food comfort with pantry-friendly ingredients. Make a batch tonight, taste, tweak, and make it your own.
Mexican Corn in a Cup (Esquites)
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Spoon or spatula
- 1 Knife
- 1 Cutting Board (optional)
- 1 Citrus juicer (optional)
- 4 Cups or small bowls for serving
Ingredients
Corn
- 4 cup corn kernels from 5 to 6 ears fresh, or frozen, or 3 cans drained and rinsed
- 2 tbsp unsalted butter or olive oil; for vegan use plant-based butter
- 1 pinch kosher salt for cooking
Creamy Lime Sauce
- 0.5 cup Mexican crema or sour cream; Greek yogurt works
- 0.33 cup mayonnaise use vegan mayo or skip and add more crema for mayo-free
- 1.5 tbsp lime juice fresh; plus lime zest to taste
- lime zest to taste
- 0.5 tsp chili powder or Tajin plus more for dusting
- 0.25 tsp ground cumin or smoked paprika
- 1 clove garlic small, finely minced; or use 1/4 tsp garlic powder
- 0.5 tsp kosher salt up to 3/4 tsp, to taste
- black pepper freshly ground, to taste
Toppings
- 0.33 cup cotija crumbled; up to 1/2 cup; or feta or queso fresco
- 2 tbsp cilantro chopped; up to 3 tbsp
- Tajin or chili powder for dusting
- lime wedges for serving
- hot sauce to taste
Optional Add-Ins
- 1 sprig epazote simmer with kernels for 3–5 minutes, then discard
- jalapeño or serrano minced, to taste (optional)
- green onion thinly sliced (optional)
- 1 tbsp unsalted butter melted, optional for extra richness at the end
Instructions
Make Mexican Corn in a Cup
- If using fresh, slice kernels from the cobs. If using frozen, do not thaw. If using canned, drain and rinse well.
- Heat a large skillet over medium-high and add the butter. Stir in corn with a pinch of salt and cook 5 to 7 minutes, until hot and lightly browned at the edges. For extra authenticity, simmer kernels briefly in a splash of water with a sprig of epazote (3 to 5 minutes), drain, then return to the skillet with butter to sizzle.
- In a bowl, whisk crema, mayonnaise, lime juice and zest, chili powder, cumin, garlic, 1/2 tsp salt, and black pepper. Taste and adjust lime or chili.
- Reduce heat to low. Stir half of the sauce into the warm corn to coat. Reserve the rest for drizzling.
- Spoon corn into cups or small bowls. Top with remaining sauce, a generous shower of cotija, cilantro, a dusting of Tajin, and a squeeze of lime. Add hot sauce if you like heat.
- Esquites are best warm. For a looser, brothy style, stir in 1 to 2 tablespoons of the corn cooking liquid before topping.