Mexican Street Corn Cups 

Mexican Street Corn Cups, or Esquites, are a delightful twist on the traditional grilled corn on the cob. This portable version combines sweet corn kernels with creamy, tangy, and spicy flavors, making it a perfect snack or side dish for gatherings. Whether served warm or chilled, these cups bring the vibrant taste of Mexican street food to your table.

Full Recipe:

Ingredients

• 4 ears of fresh corn (or 4 cups of frozen corn kernels)

• 2 tablespoons unsalted butter

• ½ cup mayonnaise

• ¼ cup sour cream or Mexican crema

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika (optional)

• Salt to taste

• 1 cup crumbled Cotija cheese (or feta cheese as a substitute)

• ¼ cup chopped fresh cilantro

• Lime wedges for serving

• Tajin seasoning or additional chili powder for garnish (optional)

Directions

1. Prepare the Corn:

   • If using fresh corn, shuck the ears and remove the kernels.

   • In a medium saucepan, melt the butter over medium heat.

   • Add the corn kernels and sauté until tender, about 5–7 minutes.

   • Remove from heat and let it cool slightly.

2. Make the Sauce:

   • In a separate bowl, combine the mayonnaise, sour cream, chili powder, smoked paprika (if using), and salt.

   • Mix until smooth and well combined.

3. Assemble the Cups:

   • Divide the cooked corn evenly among serving cups.

   • Spoon the sauce over the corn and toss to coat evenly.

   • Top with crumbled Cotija cheese and chopped cilantro.

   • Garnish with a sprinkle of Tajin seasoning or additional chili powder, if desired.

   • Serve with lime wedges on the side for squeezing over the top.

Nutritional Information (per serving)

• Calories: 260 kcal

• Carbohydrates: 17 g

• Protein: 4 g

• Fat: 21 g

• Saturated Fat: 7 g

• Cholesterol: 26 mg

• Sodium: 200 mg

• Potassium: 251 mg

• Fiber: 2 g

• Sugar: 6 g

• Vitamin A: 384 IU

• Vitamin C: 6 mg

• Calcium: 46 mg

• Iron: 1 mg