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HomeRecipesSides

Esquites

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By: IsabelPosted: 5/18/20

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Esquites, or Mexican Street Corn Cups, are an all-time favorite snack sold by street food vendors all over Mexico! This tasty dish is made from corn mixed with mayonnaise, cotija cheese or queso fresco, lime juice, and chili powder.

Esquites, or Mexican Street Corn Cups, are an all-time favorite snack sold by street food vendors all over Mexico! Made with only a handful of inexpensive ingredients, each spoonful of esquites is filled with a creamy, salty, tangy and slightly spicy bite that’s addicting and will keep you coming back for more.

Esquites in a cup topped with chili powder and a lime wedge.

What are Esquites?

Esquites are a popular Mexican snack made from corn mixed with creamy mayonesa (mayonnaise), freshly crumbled cotija cheese or queso fresco, lime juice, and chili powder.

It’s commonly sold by street vendors in Mexico and is served in a large cup with a spoon to mix all the delicious ingredients together!

There are different variations of esquites depending on which street vendor you go to – some versions include a broth, others use grilled corn and some have diced chiles and cilantro as optional ingredients.

All the versions are delicious

What’s the difference between Esquites and Elotes?

If you love Elotes (Mexican Street Corn), then you’re going to love esquites! Why? Because they’re practically the same thing – except in a cup and much easier to eat!

Esquites is Mexican street corn served off the cob and in a cup, whereas elotes is Mexican street corn served on the cob.

Corn, mayonnaise, cilantro, jalapenos and cotija cheese in a bowl to make esquites.

How to Make Esquites

Making esquites is very easy and only requires about 5 minutes of actual cook time!

First, cook the fresh corn kernels in a skillet with butter and garlic for 5 minutes. This will bring out some of the sweetness from the corn, as well as give it a little char to add a smoky element.

Then, mix it together in a bowl with mayonnaise, cotija cheese, lime juice, cilantro, diced jalapenos, and salt.

Esquites is typically served hot, so I recommend serving immediately. Then top each serving with chili powder to taste, more cotija cheese and a lime wedge.

Esquites in a bowl garnished with cilantro leaves.

Tips and Variations

  • To give the esquites a delicious smoky flavor, grill the corn on the cob first. Then, slice the kernels off and add all the mix-ins.
  • The amount of chili powder you use is entirely up to you. When you buy esquites from a street food vendor, the chili powder is usually in a little jar on the side of their cart and you have to season it to your liking. So when you make it at home, I recommend sprinkling a good amount of chili powder on your serving, mixing it all together, tasting it and then adding more until you think it’s just right.
  • If you want to make your esquites spicy, leave in the seeds of the jalapeno. You could also use serrano peppers instead for even more heat.
  • Don’t like cilantro? You can omit it completely and it will still be delicious!
A clear plastic cup filled with esquites and a plastic spoon in it.

Esquites are best served hot, but you can eat them cold as well! I’ve eaten leftovers cold with tortilla chips (like a dip) and they were delicious!

If you do have leftovers, you can store them in an airtight container in the fridge for up to 3-4 days.

More Mexican Street Foods You’ll Love

  • Carnitas Tacos
  • Red Pork Tamales
  • Green Chicken Tamales
  • Gorditas
  • Sopes

Recipe

4.80 from 24 votes

Esquites

Serves: 4 servings
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Esquites in a cup topped with chili powder and a lime wedge.
Prep: 10 minutes
Cook: 5 minutes
Total : 15 minutes
Esquites are a popular Mexican street food snack made from corn mixed with mayonnaise, cotija cheese or queso fresco, lime juice, and chili powder.

Ingredients

  • 4 tablespoons unsalted butter
  • 2 cups fresh corn kernels, cut off the cob (about 4 med ears of corn)
  • 2 cloves garlic, minced (1 teaspoon)
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1 jalapeno pepper, minced (seeds removed if you don't want it spicy)
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt, plus more to taste
  • juice of 1 lime
  • chili powder, to taste

Instructions

  • Heat a large skillet over medium-high heat. Add butter, fresh corn kernels, and garlic. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl.
  • Add mayonnaise, cotija cheese, jalapeno, cilantro, salt, and lime juice. Mix until fully combined. Taste and season with more salt and mayonnaise if desired.
  • Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
  • Serve immediately.

Isabel’s Tips:

  • To give the esquites a delicious smoky flavor, grill the corn on the cob first. Then, slice the kernels off and add all the mix-ins.
  • The amount of chili powder you use is entirely up to you. When you buy esquites from a street food vendor, the chili powder is usually in a little jar on the side of their cart and you have to season it to your liking. So when you make it at home, I recommend sprinkling a good amount of chili powder on your serving, mixing it all together, tasting it and then adding more until you think it’s just right.
  • If you want to make your esquites spicy, leave in the seeds of the jalapeno. You could also use serrano peppers instead for even more heat.
  • Don’t like cilantro? You can omit it completely and it will still be delicious!

Nutrition Information

Serving: 0.5cup Calories: 230kcal (12%) Carbohydrates: 17g (6%) Protein: 4g (8%) Fat: 18g (28%) Saturated Fat: 9g (45%) Cholesterol: 41mg (14%) Sodium: 513mg (21%) Potassium: 208mg (6%) Fiber: 2g (8%) Sugar: 6g (7%) Vitamin A: 585IU (12%) Vitamin C: 12mg (15%) Calcium: 52mg (5%) Iron: 1mg (6%)
Author: Isabel Eats
Course:Side
Cuisine:Mexican
Esquites in a cup topped with chili powder and a lime wedge.
Did you Make my Esquites?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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Recipe Rating:




  1. MitziCondit says

    Posted on 2/12 at 3:30 pm

    Just made this for a superbowl snack, it’s only my son and I watching the game! So yummy, can’t wait to share at my next work potluck!

    Reply
  2. Emily says

    Posted on 5/30 at 11:50 pm

    Hi! This recipe looks great and I am wanting to make it for my dads birthday as a fun appetizer. I am wondering do you cook the corn on the cob whole and shave it off after or do you shave it off the cob first and then cook it? Thanks!

    Reply
    • Ana @ Isabel Eats says

      Posted on 6/2 at 9:20 am

      Hi Emily! You can do either! For this recipe you shave it off first and then cook it, but you can also grill the corn first and then shave the kernels if you want a more charred flavor.

      Reply
  3. Kathy Parker says

    Posted on 3/18 at 3:15 pm

    Mexican street corn salad is delightful!

    My last post was auto-corrected & didn’t come thru properly! Sorry

    Reply
    • Ana @ Isabel Eats says

      Posted on 3/18 at 5:22 pm

      Hi Kathy! I’m glad you and your friends enjoyed this recipe! Esquites are one of my favorites!

      Reply
  4. Kathy Parker says

    Posted on 3/18 at 3:11 pm

    5 stars
    I made the escorted for friends who rarely eat Mexicsn food. I asked beforehand if they liked Cilantro & they said NO, so I left it out. Everyone loved it. All the leftovers got the chopped Cilantro & it was even more devine! Thank you.

    Reply
  5. Lydia Beltran says

    Posted on 3/5 at 8:50 am

    What kind of Chili is the Chili Powder made of…. is it Chili Ancho…. is it Cayenne….etc….

    Reply
    • Ana @ Isabel Eats says

      Posted on 3/7 at 9:56 am

      Hi Lydia! Most Chile powder you find at your local store is a combination of spices. Usually its cayenne, onion powder, garlic powder, and some other spices. I hope this helps!

      Reply
  6. Kelli D Kos says

    Posted on 8/18 at 10:03 pm

    I’m going to make this for this coming weekend. Can I make it an hour or two before serving and keep it warm in the crockpot?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/27 at 1:17 pm

      Hi Kelli! Yes, you can! We suggest omitting the garnishes until you’re ready to serve.

      Reply
  7. Kim says

    Posted on 3/8 at 10:38 am

    5 stars
    I doubled this recipe using five cups of freshly roasted corn, but halved the butter to four tablespoons and kept everything else the same and it was still amazing!

    Reply
  8. April says

    Posted on 2/26 at 12:11 pm

    Delicious, thank you so much for the reicipe!

    Reply
  9. Mauren says

    Posted on 1/19 at 1:22 pm

    So delicious and flavorful! A new favorite at our house! We enjoyed the street corn with homemade fish tacos. Makes me want to drool just thinking about it all. Soooooo good! I’m excited to try other recipes from here!

    Reply
  10. Donna says

    Posted on 9/17 at 2:40 pm

    I always wanted to try a recipe for Mexican Street corn in a bowl or cup. You say its best served warm. If its made ahead – can it be reheated? Thanks

    Reply
    • Morgan @ Isabel Eats says

      Posted on 6/22 at 11:13 am

      Hi Donna! Yes, you can reheat them. Hope you enjoy!

      Reply
  11. Lisa says

    Posted on 8/28 at 8:33 pm

    5 stars
    This recipe was fabulous! I did not have Cotila cheese so I had to use feta and it still was delicious. Thank you !!

    Reply
    • Kayleigh says

      Posted on 4/9 at 11:52 am

      Can this be made ahead of time? I’m hoping to triple the recipe and serve for a little fiesta -themed baby shower!

      Reply
      • Morgan @ Isabel Eats says

        Posted on 6/15 at 5:21 pm

        Yes, it can!

        Reply
  12. DC says

    Posted on 5/25 at 8:07 pm

    5 stars
    I made this tonight and my husband and I loved it! I made a couple small changes, I only used 2T of mayo as I’m not a mayo fan. I roasted the corn yesterday and cut it off the cob and then today I sautéed the garlic in 2T of butter and then added the corn to heat up and then the rest of the ingredients. I didn’t have the Cojita cheese but had Queso Fresca So I used it instead and it still turned out great. Thanks for the great recipe!

    Reply
    • Isabel says

      Posted on 5/26 at 4:42 pm

      I’m so happy you loved it! Thanks for letting me know!

      Reply
  13. Susan says

    Posted on 5/21 at 10:01 pm

    5 stars
    Made it, loved it. Saved it!
    I used 4 garlic cloves pf garlic and less mayo . My husband said it could be spicier. Maybe 2 jalapeños next time.

    Reply
    • Isabel says

      Posted on 5/22 at 11:11 am

      I’m so happy you loved the recipe! Esquites is definitely one of those recipes that is very customizable, and everyone has their favorite way of seasoning it. It’s funny that you mention you’ll use less mayo next time, because I actually prefer it with even more mayo! 🙂 Thanks so much for reading the blog and for trying my recipe! I really appreciate it!

      Reply
  14. Alexander says

    Posted on 5/21 at 9:29 pm

    5 stars
    Omg! Just made your recipe and am floored! As good as any street vendor! Well better because this way I can eat as much as I want, 1 cup is never enough! Haha! Thank your for sharing this!

    Reply
    • Isabel says

      Posted on 5/22 at 11:12 am

      Thank you so much! I’m so happy you liked it! That’s some really great praise 🙂

      Reply

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Isabel Orozco-Moore, Founder of Isabel Eats
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i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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