Mexican Corn Cups (Esquites)

Mexican corn cups (a.k.a. Esquites) are so easy to make!

This healthy snack is loaded with flavour from lime, mayonnaise, Cotija cheese and grilled corn.

There's not much that beats the flavour of fresh grilled corn in the summer. Eaten with a smear of salted butter, it's easily one of the best summer eats you can have.

There's something about the sweet/charred flavour combo that just makes grilled corn so satisfying!

Jump to Section:

• 🌽 Ingredients & Substitutions
• 🧑🏽‍🍳 How to Make Mexican Corn Cups
• 🥣 How to Assemble the Mexican Corn Cups
• 🔪 How to Cut Corn Kernels off the Cob
• 🔥 Tips for Cooking Corn on the Cob
• • Recipe •

Since I can't bite into corn on the cob anymore (the joys of having a crown on a front tooth!), I decided to cut the kernels off and make a version of the Mexican corn snack in a cup known as esquites or elote en vaso.

When I went to Mexico a couple of years ago, I tried esquites for the first time. The version from the snack bar on the resort consisted of boiled corn placed in cups with mayonnaise, Cotija cheese and chili powder.

It should have been good, but what arrived was a tiny spoonful of corn topped with a mountain of mayonnaise and cheese.

I suspected that what I had been given was far from the real deal. Resort food is rarely a good representation of any country's cuisine.

Earlier this year, I decided to try esquites again at a popular Mexican restaurant in my area.

They called their dish a Mexican Street Corn Cup. This version was infinitely better than what I had at the resort in Mexico.

The soft sweet corn paired with Cotija cheese, mayonnaise, sour cream, cilantro, chili powder and lime juice was super delicious.

After doing some research, I found that sometimes Mexican corn stands will make esquites with grilled corn and then top them with mayonnaise or a creamy product called crema.

I decided that I wanted to try making the dish at home, using grilled corn instead of boiled or sautéed corn.

Although I did find crema at my local Mexican grocery, I know it can be challenging to find, depending on where you live. So, I made my Mexican corn cup recipe with mayonnaise instead.

🌽 Ingredients & Substitutions

• Vegetable Oil: for brushing the grill. You can use canola or grapeseed instead.
• Fresh Corn: you'll get the best flavour if you cook your corn within a day or two of buying it. Substitute with 3 cups of frozen corn (see note in recipe card).
• Mayonnaise: adds creaminess to the dish. Add a spoonful of sour cream for more tanginess, if desired. Substitute with Mexican crema.
• Lime Juice: adds acidity to the dish. Do not substitute with lemon juice - the flavour won't be the same.
• Chili Powder: a good chili powder mix adds a spicy kick to the recipe and is also used as a garnish. Substitute with ancho chili powder, chipotle chili powder, or your favourite chili powder. Add a pinch of cayenne pepper if you want more heat.
• Salt: for seasoning. Omit if using a salty Feta cheese.
• Cotija Cheese: a crumbly cheese with a milky, slightly salty flavour. Substitute with Feta cheese.
• Cilantro: adds flavour and is used as a garnish. Substitute with parsley if you don't like cilantro (although the flavour will be different).

Tips for Buying Corn on the Cob

When it comes to buying corn, your best bet will usually be corn from a farm stand.

The sugars in corn begin to convert into starches from the moment it's harvested, so the fresher the corn, the sweeter the flavour.

In Canada, the only corn we have available for most of the year is packages of partly husked ears (shown above).

These are less nice than the whole ears of husk-on corn that show up in huge boxes at the grocery in the middle of summer, but you can make them work. 

What is Cotija Cheese?

Cotija cheese is a crumbly Mexican cheese made from cow’s milk. It's similar to Feta cheese, but it's far less salty and has a milder flavour overall.

I bought my Cotija cheese from a family-owned Mexican grocery store, but I've been told that Whole Foods and Sobey's may have it as well.

If you can't find Cotija, you can use Feta instead, but be sure to add less salt to the recipe (you might not need any).

🧑🏽‍🍳 How to Make Mexican Corn Cups

This recipe is actually straightforward when you break it down.

🥣 How to Assemble the Mexican Corn Cups

To assemble the corn cups, you're going to layer the ingredients like a lasagna.

The idea is just to layer the corn mixture with the cheese so you can get a bit of everything in each bite.

Step 1: Spoon a layer of the corn mayo mixture into small cups.

Step 2: Sprinkle on a layer of cheese, cilantro, and more chili powder.

Step 3: Add another layer of corn and continue layering ingredients until the cups are full. Serve immediately (slightly warm or at room temperature).

If you don't want to serve the corn in cups, you can use small bowls instead.

I do like to serve this with lime wedges, because the acidity helps to cut through the richness of the mayonnaise and cheese.

🔪 How to Cut Corn Kernels off the Cob

I like to hold my corn vertically when I cut off the kernels, but if you find this tricky, you can lay the corn down on the board instead.

Just cut off a strip of kernels to create a "flat" side, then lay the flat side down on the board and continue cutting off the kernels in strips all the way around each cob.

There's no wrong or right way. Just do what's easiest for you (and keep your fingers out of the way!).

🔥 Tips for Cooking Corn on the Cob

When it comes to cooking the corn, you have several options. Here are some tips to get you started.

Grilling Corn

• You can grill your corn on either a gas or charcoal grill; it doesn't matter. I like the flavour that charcoal imparts but either will work.
• Grilling freshly husked corn takes about 10 minutes, but corn wrapped in foil or left in the husk will take almost twice as long.
• Corn grilled in foil (or cooked in their husks) will be tender, whereas husked corn will be charred and chewier. Choose the texture that appeals to you.

Boiling Corn

• If you'd rather boil your corn, add your cobs to salted boiling water and cook for 3-5 minutes.
• Fresh corn will take about 3 minutes to cook; older corn takes twice as long.
• If you're boiling corn that isn't very fresh, you can add a bit of sugar to the water to boost the sweetness of the corn. About 2 tablespoons of sugar in 4 quarts of water should work if you don't want it to be overly sweet.

Time-Saving Tip: Use Frozen Corn!

If you're really strapped for time, you can even make this recipe with frozen corn.

To Make Recipe with Frozen Corn:

1. Rinse 3 cups of frozen corn under warm water to quickly defrost it. Drain thoroughly. 
2. Melt 1 tablespoon of butter in a medium skillet over medium-high heat.
3. Add the drained corn to the pan. Cook for 5-10 minutes. The corn will be juicier when cooked for less time but will take on tasty browned bits if you leave it in the pan longer. 
4. Remove from heat and allow to cool. Then add to mayonnaise mixture and continue with the recipe. 

If you end up making this dish, let me know how it turned out in the comments below!

• Recipe •