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–+ servings
Creamy Mexican Street Corn in a Cup Esquites

Creamy Mexican Street Corn in a Cup Esquites for Summer Fun

This Creamy Mexican Street Corn in a Cup Esquites recipe is a perfect summer snack bursting with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Snacks
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Corn
  • 4 ears Sweet Corn Fresh or frozen
For the Creamy Sauce
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2 tablespoons Lime Juice Freshly squeezed
For the Toppings
  • 1/2 cup Cotija Cheese Crumbled
  • 1 teaspoon Chili Powder
Optional Garnishes
  • 1/4 cup Fresh Cilantro Chopped
  • 2 pieces Extra Lime Wedges

Equipment

  • Pot
  • mixing bowl
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Cook the corn by boiling or grilling until tender, then cut kernels from the cob.
  2. Prepare the creamy sauce by mixing mayonnaise, sour cream, and lime juice in a bowl.
  3. Combine the corn kernels with the creamy sauce, folding gently until all kernels are coated.
  4. Serve the esquites in cups, heaping the corn mixture nicely for presentation.
  5. Top with Cotija cheese, a drizzle of lime juice, and a sprinkle of chili powder.
  6. Optionally add chopped cilantro and lime wedges for garnish before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Enjoy warm or chilled, and customize with mix-ins like diced avocados or jalapeños for added flavor.

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