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Creamy Mexican Street Corn Cup

Enjoy the vibrant flavors of Mexican street food at home! This Creamy Mexican Street Corn Cup (Esquites) features sweet, charred corn tossed in a rich, tangy mix of mayo, crema, lime, and chili.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican, Tex-Mex
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Corn kernels Fresh, frozen (thawed), or canned (drained and dried)
  • 3 tbsp Butter Unsalted
Creamy Sauce & Seasonings
  • 3 tbsp Mayonnaise
  • 0.5 cup Mexican crema Or sour cream
  • 1 tbsp Lime juice Freshly squeezed, plus more to taste
  • 1 tsp Chilli powder Plus extra for garnish
  • 0.5 tsp Salt To taste
  • 2 tbsp Fresh coriander Chopped, plus extra for garnish

Equipment

  • Large skillet (cast iron preferred)
  • Large mixing bowl

Method
 

  1. If using frozen or canned corn, ensure it is thoroughly drained and patted dry with paper towels. If using fresh corn, cut the kernels from the cob.
  2. Heat a large skillet over medium-high heat. Add the butter and allow it to melt.
  3. Add the corn kernels in an even layer. Let the corn cook undisturbed for 2 to 3 minutes to allow it to blister and char on the bottom. Stir and repeat until the corn is golden brown and beautifully roasted (about 8-10 minutes total).
  4. Remove the skillet from the heat and let the corn cool slightly for 3 to 5 minutes so it is not boiling hot.
  5. In a large mixing bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and salt until smooth.
  6. Add the warm, charred corn to the mixing bowl with the creamy sauce. Toss well to ensure all the kernels are coated.
  7. Fold in the chopped fresh coriander. Taste and adjust seasoning, adding more salt or lime juice if desired.
  8. Divide the mixture into individual serving cups. Garnish with a sprinkle of chili powder, extra coriander, and serve immediately.

Notes

Pro Tip: Do not mix the creamy sauce into the corn while it is still sizzling hot in the pan, or the mayonnaise may separate and turn greasy. Let it cool for just a few minutes first. Optional: Top with crumbled Cotija cheese for an even more authentic flavor!