This delicious Creamy Mexican Street Corn in a Cup (Esquites) Delight! comes together in about 20 minutes and all on the stovetop for a quick weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! I mean, who doesn’t love a meal that feels like a fiesta in a cup?
Ingredients Breakdown
Let’s talk about what you’ll need to whip up this flavorful dish. Trust me, it’s super simple, and I’ve picked each ingredient for specific reasons.
- Corn Kernels : You’ll need 4 cups of corn kernels. Fresh, grilled, or frozen (thaw them out) will work perfectly! I love using fresh corn in the summer when it’s sweet and tender, but frozen is super convenient too, just pop that bag in the microwave!
- Butter : 3 tbsp of butter is going to give you the best flavor and texture for this recipe. I prefer unsalted butter so that I can control the sodium level myself. You can substitute olive oil if you prefer a lighter option, but honestly, nothing beats real butter for that indulgent richness!
- Mayonnaise : You’ll use 3 tbsp of mayonnaise, and no, this isn’t weird! It creates that creamy coating that makes the corn irresistible. If you want to mix it up, you can use Greek yogurt or vegan mayo for a guilt-free version.
- Mexican Crema : Add in ½ cup of Mexican crema (or sour cream). This adds a tangy creamsiness that can’t be beat! If you’re in a pinch, regular sour cream will definitely work. Oh, and if you want to cut back on calories, you could swap it for plain yogurt too. Whatever you have, really!
- Cotija Cheese : For that incredible finishing touch, you’ll need ½ cup of Cotija cheese crumbled (or feta as a substitute). It’s so crumbly and adds a delicious saltiness that balances the creaminess perfectly!
- Garlic : One garlic clove, minced (optional, but come on, garlic always adds tremendous depth!). If you’re like me and can’t get enough garlic, feel free to toss in an extra clove or two, it’ll make the dish sing!
- Jalapeño : If you like some heat (and why wouldn’t you?), throw in 1 jalapeño finely chopped. If you’re serving kids or not a fan of spice, you can leave this out or deseed it to tone it down.
- Lime Juice : Add in 2 tbsp of freshly squeezed lime juice. This tang helps elevate all the flavors! Pro tip: roll your lime before cutting to get the most juice out of it.
- Chili Powder : You’ll want 1 tsp of chili powder plus a bit extra for topping. It gives that classic Mexican flair to your corn. Trust me; you can never have too much chili powder!
- Salt : Amen to flavor, just a couple pinches of salt and pepper to taste. Remember, always taste as you go!
- Fresh Cilantro : Lastly, throw on some fresh cilantro, chopped, to garnish. It adds a bright, fresh element that’s to die for. If you’re not a cilantro lover (I know you’re out there!), skip it or use green onion instead!
Let’s Get Cooking!
Now that we’ve got our ingredients prepped, let’s dive into making this incredible Creamy Mexican Street Corn. This will be the easiest 20 minutes of your day, I promise!
Heat Things Up: Start by heating 3 tablespoons of butter in a large skillet over medium heat. You want that glorious butter to melt and start bubbling, let it get a bit frothy!
Corn Time: Next, add in 4 cups of corn kernels (if using frozen, make sure they’re thawed). Sauté those kernels for about 5–7 minutes, stirring occasionally. You’re aiming for a little char here; it’ll give your corn that smoky, delicious flavor. If you want to go the extra mile, grill the corn first before cutting it off the cob for added smokiness!
Mixing Madness: While that’s cooking, grab a large bowl and combine 3 tablespoons of mayonnaise, ½ cup of Mexican crema, 1 minced garlic clove, jalapeño, 2 tablespoons lime juice, 1 teaspoon chili powder, and a pinch of salt. Stir it all together until you have a creamy, luscious sauce. I mean, the smell is to die for at this point!
Combine the Corn and Mixture: When your corn is lightly charred (you’ll know by the delicious golden bits!), toss it into the bowl with the creamy mixture while it’s still warm. Give it a good mix until everything is evenly coated. You’re looking for every kernel to be covered in that gorgeous sauce!
Serving: Now scoop the warm corn mixture into serving cups. Make it all fancy, fancy is good! Top each cup with a sprinkle of Cotija cheese, an extra dusting of chili powder, and a handful of fresh chopped cilantro. Don’t forget a lime wedge on the side for an extra zing before you dig in!
Enjoy: Serve warm with a squeeze of fresh lime juice right before eating. It’s the cherry on top of this comforting dish!
My Go-To Recipe for Family Nights
This is my go-to recipe when I need something quick and easy that feels like everyone’s favorite. Honestly, I’m a real sucker for corn in all its forms, but this one just hits different! Whether it’s a rainy day, a family get-together, or just a Tuesday night, this vegetarian delight fits the bill.
The best part is you can use whatever you’ve got on hand, if you don’t have a jalapeño, leave it out! You could even throw in some black beans for added protein. It’s comfort food at its finest, and hey, that means happy bellies!
If you loved this Creamy Mexican Street Corn in a Cup, be sure to check out my Corn Casserole, my Juicy Street Corn Pasta Salad, or my Honey-Battered Corn Dogs!
Why This Recipe Works
Crowd-Pleaser
With its vibrant flavors and wonderful textures, this dish is perfect for any gathering. The whole family will love it, you better bet my kids go nuts when this is on the dinner table! It’s a guaranteed hit.
Make-Ahead Friendly
Want to prep this ahead of time? You can cook the corn mixture and store it in the fridge for up to three days. Then, when you’re ready to serve, just warm it up and add the toppings. Perfect for meal prep!
Customizable
I love how flexible this recipe is. You can easily swap out the jalapeño for a milder pepper or omit the cheese for a vegan version. Use whatever ingredients you have in your fridge. It’s like a fun game of “What’s in the fridge?”
Quick & Easy
This recipe comes together all in about 20 minutes! That’s hardly any time at all for a meal full of so much flavor. Perfect for busy weeknights, or when you need a quick snack before heading out!
Loaded With Flavor
This creamy Mexican street corn in a cup is not just any corn; it’s bursting with flavor from the chili powder, lime juice, and that delightful Cotija cheese. And let’s not forget that butter and crema combo, it’s absolute magic!
Serving and Storage Tips
How to Serve This Esquites
Serve your Creamy Mexican Street Corn in a Cup as a side dish or main event. It’s amazing alongside grilled meats, tacos, or served with tortilla chips for dipping (hello, game night!).
Storage
Leftovers? No problem! This delicious concoction will keep in the fridge for about 3 days in an airtight container. When you’re ready to dig in again, just give it a quick stir before warming it up.
Reheating Instructions
For best results, reheat in a skillet over medium heat, stirring occasionally to ensure everything heats evenly. You could also zap it in the microwave for about a minute, but honestly? It’s better on the stovetop.
Freezer Friendly?
Not really; this dish is best enjoyed fresh because the texture can change when frozen. But, if you have a ton left over (which hardly ever happens), it can freeze, just layer it in an airtight container, and it should be fine for about a month. Just know the texture may not be quite the same after thawing.
As the sun sets and you gather your crew around the dinner table, this Creamy Mexican Street Corn in a Cup will surely become a beloved staple in your kitchen, or at least I hope so! Enjoy, and happy cooking! Follow us on Pinterest for daily recipe inspiration!
Creamy Mexican Street Corn in a Cup (Esquites)
Ingredients
Method
- Heat 3 tablespoons of butter in a large skillet over medium heat until melted and bubbly.
- Add 4 cups of corn kernels and sauté for about 5–7 minutes, stirring occasionally until lightly charred.
- In a large bowl, combine 3 tablespoons of mayonnaise, ½ cup of Mexican crema, 1 minced garlic clove, chopped jalapeño, 2 tablespoons lime juice, 1 teaspoon chili powder, and a pinch of salt. Mix until smooth.
- Once the corn is charred, mix it into the creamy mixture while it’s still warm, ensuring even coating.
- Scoop the mixture into serving cups and top with Cotija cheese, extra chili powder, and fresh cilantro.
- Serve with lime wedges on the side.