Mexican Corn Cups (Esquites or Elote en Vaso)

Craving a fresh, flavour-packed summer snack?

These Mexican corn cups — also known as esquites or elote en vaso — are creamy, zesty, and loaded with grilled corn, lime, mayo, and Cotija cheese.

Best of all, they’re super easy to make!

There’s nothing like fresh grilled corn in the summer — sweet, slightly charred, and perfect with a little salted butter.

One of my favourite ways to enjoy it is in these Mexican-style corn cups. This spoonable, mess-free version is just as satisfying as corn on the cob but with so much more flavour.

My Experience With This Recipe

My first taste of esquites was at a resort in Mexico, where I was served a disappointing scoop of boiled corn buried under mayo and cheese.

It wasn’t until I tried a version from a local Mexican restaurant—made with tender corn, Cotija, mayo, sour cream, chili powder, cilantro, and lime—that I understood how delicious this dish could be.

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

After learning that some Mexican street vendors grill the corn before mixing it with crema or mayo, I started making my own version at home with grilled corn for extra flavour.

Although I did find crema at my local Mexican grocery, 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. Canola or grapeseed oil also works.
• Fresh Corn: Best grilled within a day or two of purchase. Substitute with 3 cups frozen corn (see recipe card note).
• Mayonnaise: Adds creaminess. Mix in sour cream for extra tang, or use Mexican crema instead.
• Lime Juice: Adds brightness. Don’t substitute with lemon—it's not the same.
• Chili Powder: Adds heat and colour. Use ancho, chipotle, or your favourite blend. Add cayenne for extra spice.
• Salt: Enhances flavour. Omit if using salty Feta.
• Cotija Cheese: Crumbly, mild, and salty. Substitute with Feta.
• Cilantro: For flavour and garnish. Use parsley if preferred, though the taste will differ.

TIP: You can make your own Mexican crema at home using heavy cream!

Tips for Buying Corn on the Cob

• The freshest, sweetest corn usually comes from farm stands, but local grocery store corn is also a good option.
• Corn starts converting sugars into starch right after harvest, so the fresher, the sweeter.
• Look for ears with bright green husks that are tightly wrapped and slightly damp—these are signs of freshness.
• In Canada, partly husked corn in plastic packs is common outside peak summer; it’s less fresh than fully husked corn but still works in this recipe.

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 Sobeys 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 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!).

How to Make Mexican Corn Cups

This recipe is straightforward when you break it down.

Grill the Corn

1. Step 1: Before you start cooking, remove the husks and corn silks from your ears of corn.

2. Step 2: Grill husked corn cobs for about 10 minutes, or until cooked through and slightly charred.

Make the Corn Mixture

3. Step 3: Allow corn to cool enough to handle, then cut the kernels off of the cobs.

4. Step 4:  In a bowl, combine the mayonnaise, lime juice and chili powder. Then mix in the corn kernels.

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

Make Ahead: You can prep part of these Mexican corn cups in advance. Grill and cut the corn, then store the kernels in the fridge. Mix the mayo, lime juice, and chili powder separately. Assemble everything just before serving for the best texture.

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.

Need help getting started with charcoal grilling? Check out my charcoal grill guide for beginners.

Alternative: 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 strapped for time, you can even make this recipe with frozen corn.

To Make the 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 the mayonnaise mixture and continue with the recipe. 

Frequently Asked Questions