Creamy Mexican Street Corn Cup

This creamy Mexican street corn in a cup has become a go-to comfort snack in my kitchen. Every bite takes me back to those bustling markets and late summer barbecues when sweet, juicy corn is at its best. If you want a quick side with loads of flavor or a fun dish to share at gatherings, this is it. The touch of tang, a little spice, and all that richness hit the spot every time.

I first made this for a family movie night and it became such a hit my niece requests it every time she visits. There is just something joyful about handing everyone their own cup of creamy, zesty corn.

Ingredients

• Corn kernels: Fresh or frozen and thawed corn creates the sweetest base Toasting brings out its natural sugars
• Butter: Adds a rich sautéed note Use real butter for best flavor
• Mayonnaise: Delivers the creamy backbone Go for full-fat or a trusted light version
• Mexican crema: Brings tang and silkiness Sour cream works well if crema is unavailable
• Cotija cheese: Salty and crumbly this is classic for esquites Choose a firm wedge for grating or seek out a good feta in a pinch
• Garlic: Optional but deepens the dish Fresh is best for piquant aroma
• Jalapeño: Chopped finely for heat Use firm bright peppers for spice and crunch
• Lime juice: Freshly squeezed lifts and balances the flavors Go for smooth-skinned juicy limes
• Chili powder: Lends smoky complexity Look for a chili powder with a rich brick color
• Salt: Just enough to make all the flavors pop
• Fresh cilantro: Adds a clean herby finish Select bright green bunches with tender stems

Step-by-Step Instructions

Heat the Butter:

Melt three tablespoons of butter in a skillet over medium heat. Swirl the pan until the butter is melted and you catch a soft nutty aroma without it browning. This base enhances the whole dish with its savory depth.

Sauté the Corn:

Add corn kernels to the melted butter. Spread them into a single layer and cook for about five to seven minutes, stirring occasionally, until they are lightly browned and you see some char. The caramelization creates sweetness and a roasted note that is worth every minute.

Prepare the Creamy Mixture:

In a large bowl mix mayonnaise with Mexican crema. Add freshly minced garlic if using, chopped jalapeño to taste, a good squeeze of lime juice, chili powder, and a pinch of salt. Stir well until you have a creamy tangy sauce filled with flecks of spice. Taste and add more lime or salt as needed.

Combine Corn and Mixture:

When the corn is still warm but not piping hot spoon it into the bowl with the creamy mixture. Fold gently but thoroughly so every kernel gets coated. The heat from the corn helps all the flavors come together into a rich silky consistency.

Serve in Cups:

Divide the creamy corn among serving cups or small bowls. This makes it easy to serve and creates the authentic street snack presentation that feels festive and special.

Garnish and Enjoy:

Sprinkle the tops with plenty of crumbled Cotija cheese another dusting of chili powder and fresh chopped cilantro. Add a wedge of lime on the edge for squeezing right before eating. The dish should be eaten warm while the cream is luscious and the flavors bright.

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Cotija cheese is my absolute favorite part of this dish I love how its nutty saltiness balances the acidic lime and silky sauce Every time I crumble it over the top I remember family afternoons grilling corn in the backyard while kids played and music filled the air This simple garnish makes it feel like a treat made with love

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it chills so it is perfect for snacking the next day. For best texture reheat briefly on the stove or in short bursts in the microwave and add fresh cilantro and more cheese just before serving.

Ingredient Substitutions

If Cotija is not available use firm feta or Parmesan for a similar salty bite. Mexican crema can be switched out for regular sour cream although crema lends a silkier finish. Canned or grilled corn works as a substitute for fresh when corn is out of season. For dairy free use vegan mayo and yogurt with a sprinkle of nutritional yeast in place of cheese.

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Serving Suggestions

Serve in small cups as an appetizer or as a brilliant side with tacos or grilled meats. Sometimes I pile it onto nachos for over the top street corn nachos. It is also a colorful topping for burrito bowls. When entertaining set out bowls of extra cheese and chili powder so everyone can customize.

A Taste of Street Culture

Esquites are a beloved street food in Mexico found at markets and vendors who fill steaming cups for passersby. The combination of charred corn creamy dressing lime and cheese is pure comfort food for millions. I love recreating this at home because it brings the spirit of those vibrant markets into my own kitchen and gives family and friends a taste of a cherished tradition.

Recipe FAQs

→ What is esquites?

Esquites is a popular Mexican street food made from sautéed or grilled corn mixed with creamy ingredients, chili, lime, and cheese, typically served in cups.

→ Can I use frozen corn?

Yes, frozen corn works well—just thaw it first. Fresh or grilled corn adds extra flavor and texture if available.

→ How spicy is Mexican street corn in a cup?

The spiciness depends on how much jalapeño and chili powder you add. Adjust both for your preferred heat level.

→ What can I serve with this dish?

Pair with grilled meats, tacos, tortilla chips, or enjoy as a flavorful standalone side. It’s great for gatherings!

→ Are there dairy-free or vegan alternatives?

Swap the mayonnaise and crema for vegan options, and use a plant-based cheese to make this dish dairy-free or vegan.

→ How do I make it extra smoky?

Grill the corn before mixing with the creamy ingredients for an added depth of smoky flavor.