Prep Time: 10 minutes
Cook Time: 10–15 minutes
Total Time: 20–25 minutes
Servings: 6 cups
Difficulty: Easy
Ingredients
For the Corn
5 cups corn kernels, fresh or frozen
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
¼ cup finely diced red onion
1 small jalapeño, finely chopped, optional
½ tsp chili powder
½ tsp smoked paprika
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lime juice
Creamy Sauce
⅓ cup mayonnaise
⅓ cup Mexican crema or sour cream
½ cup crumbled Cotija cheese
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
½ tsp chili powder
¼ tsp smoked paprika
Pinch of salt
For Garnishing
Extra Cotija cheese
Fresh cilantro
Lime wedges
Chili powder or Tajín-style seasoning
Thinly sliced jalapeño
Optional hot sauce
Instructions
- Prepare the corn
If using frozen corn, thaw it and drain well.
If using fresh corn, remove the kernels from the cobs.
Pat the corn dry as much as possible. This helps it brown nicely instead of steaming.
- Cook the aromatics
Heat butter and olive oil in a large skillet over medium-high heat.
Add the diced red onion and jalapeño. Cook for about 2–3 minutes.
Add the minced garlic and cook for another 30 seconds.
- Add the corn
Add the corn kernels to the skillet.
Cook for 6–8 minutes, stirring occasionally, until the corn is tender and develops some golden-brown, slightly charred spots.
- Season
Add chili powder, smoked paprika, cumin, salt, and black pepper.
Stir well and cook for another 1–2 minutes.
Remove from the heat and stir in the fresh lime juice.
- Make the creamy sauce
In a bowl, whisk together mayonnaise, Mexican crema or sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt.
Stir in about half of the Cotija cheese and the chopped cilantro.
- Combine
Transfer the warm corn to a large bowl.
Pour the creamy sauce over the corn and gently toss until everything is evenly coated.
Taste and add more lime juice, salt, chili powder, or hot sauce as desired.
- Serve in cups
Spoon the Mexican street corn into individual cups.
Top each cup with extra Cotija cheese, fresh cilantro, and a sprinkle of chili powder or Tajín-style seasoning.
Serve with lime wedges.
How to Get Extra Charred Corn
For a more authentic street-corn flavor, allow the corn to sit undisturbed in the hot skillet for 30–60 seconds at a time before stirring.
You want some kernels to develop dark golden or lightly charred spots.
Don’t overcrowd the pan. If necessary, cook the corn in two batches.
Recipe Tips
Fresh corn: Gives the sweetest flavor, especially during corn season.
Frozen corn: Works perfectly and makes this recipe convenient year-round.
Don’t skip the lime: The acidity balances the creamy sauce.
Cotija: Provides the salty, crumbly flavor associated with Mexican street corn.
Make it spicy: Add extra jalapeño, cayenne, hot sauce, or chili seasoning.
Make it smoky: Add a little extra smoked paprika or chipotle powder.
Creamier: Add another tablespoon of crema or mayonnaise.
Lighter: Replace some of the mayonnaise with plain Greek yogurt.
Cheese Substitutions
If you can’t find Cotija cheese, try:
Feta cheese
Queso fresco
Parmesan
Romano
Feta is an especially convenient substitute because it provides a similar salty, crumbly texture.
Optional Add-Ins
Turn this into an extra-loaded corn cup by adding:
Diced avocado
Black beans
Chopped tomatoes
Green onions
Diced bell peppers
Grilled chicken
Pulled pork
Crushed tortilla chips
Nut & Allergen Information
Peanuts: None in the basic recipe.
Tree nuts: None in the basic recipe.
Dairy: Yes. Cotija cheese and crema/sour cream contain dairy.
Eggs: May contain eggs because mayonnaise traditionally contains egg. Use egg-free mayonnaise if needed.
Gluten: The basic recipe is naturally gluten-free, but check packaged mayonnaise, seasonings, and specialty toppings if cooking for someone with celiac disease or gluten sensitivity.
Soy: Not normally present, but check packaged mayonnaise and seasoning blends.
Nut-Free
This recipe is nut-free as written, assuming all packaged ingredients are free from nut cross-contact.
Approximate Nutrition
Per serving, based on 6 servings:
Calories: ~300
Protein: ~7 g
Carbohydrates: ~28 g
Fat: ~19 g
Fiber: ~3 g
Sugar: ~8 g
Net Carbs: ~25 g
Nutrition is approximate and will vary depending on the corn, mayonnaise, cheese, and toppings used.
Storage
Store leftover Mexican street corn in a covered container in the refrigerator.
Refrigerator: Best enjoyed within 3–4 days.
For meal prep, keep additional toppings such as cilantro, cheese, and lime separate until serving.
The dish can be enjoyed cold, at room temperature, or gently reheated.
What to Serve With Mexican Street Corn
This corn cup pairs especially well with:
Grilled chicken
Steak
Tacos
Fajitas
Burrito bowls
Grilled shrimp
Black bean dishes
Burgers
Pulled pork
Grilled vegetables
Q&A
Q: What is Mexican street corn in a cup called?
A: It is commonly known as esquites or elote en vaso. Instead of serving corn on the cob, the kernels are served in a cup with creamy sauce, cheese, lime, and chili.
Q: Can I use frozen corn?
A: Yes! Frozen corn is one of the easiest options. Thaw and drain it well before cooking.
Q: Can I use canned corn?
A: Yes. Drain and rinse the corn, then pat it dry before sautéing.
Q: Can I make this without mayonnaise?
A: Yes. Use Greek yogurt, sour cream, or Mexican crema instead.
Q: What can I use instead of Cotija cheese?
A: Feta, queso fresco, Parmesan, or Romano can work well.
Q: Is Mexican street corn spicy?
A: It can be. The heat is easy to adjust by changing the amount of jalapeño, chili powder, cayenne, or hot sauce.
Q: Can I make this ahead of time?
A: Yes. Prepare the corn and sauce separately, refrigerate them, and combine shortly before serving.
Q: Can I serve it cold?
A: Absolutely. Esquites can be served warm, room temperature, or chilled.
Q: How can I make it healthier?
A: Use Greek yogurt in place of some or all of the mayonnaise, reduce the cheese, and add fresh cilantro and lime.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free sour cream or yogurt and a dairy-free cheese alternative.
Q: Can I make it vegetarian?
A: Yes. The basic recipe is vegetarian.
Q: Can I make it vegan?
A: Yes. Use plant-based butter, vegan mayonnaise, dairy-free crema/yogurt, and a dairy-free cheese alternative.
Q: Can I make it with grilled corn?
A: Definitely. Grill the corn first, cut off the kernels, and continue with the recipe. Grilled corn adds an especially smoky flavor.
