Mexican Street Corn in a Cup (Esquites)

Roasted corn with a tangy, creamy sauce, sprinkled with cheese, and a chile seasoning all in a cup or small bowl. Quick and easy to make, perfect for game day, holiday parties,  summer barbecues, and more!!

Street corn (Elote) that we’re familiar with has roots in Mexico City. Known widely for its street food, most specifically antojitos (little cravings), corn serves as a primary ingredient for the city’s street vendors.

An Elote is essentially the Mexican name for grilled corn on the cob. It is served on a stick or with the husks pulled down to make a handle. Esquites are essentially the same corn removed from the cob served in a cup and eaten with a spoon.

What's in Mexican Street Corn in a Cup

Corn: Roasted corn will provide the best flavor.  Corn just off the grill, fire-roasted corn in a can, or frozen roasted corn are all options for making street corn.

Butter: Unsalted butter is recommended.  

Mayonnaise: Mexican crema can be used instead of mayonnaise.

Cheese:  Parmesan, Queso Fresco, and Cotija are great choices to top the corn.

Seasonings: Tajin with lime seasoning, Valentina,  or paprika &  chile powder combination.

Mexican Street Corn in a cup

How to Make Mexican Street Corn in Cup

Warm the corn in a microwavable bowl and heat for 5-6 minutes, or until the corn is warmed through.

Drain warm corn, and place 1/2 cup of corn in a cup or bowl. Place 1 tablespoon of butter on corn, and stir until melted into corn.

Then stir a teaspoon of mayonnaise in corn, sprinkle with cheese, then sprinkle the seasoning. 

Mexican Street Corn can serve as a side dish or as a dip.


Mexican Street Corn in a bowl