Mexican Corn Cups (Esquites or Elote en Vaso)

Looking for a fresh, flavour-packed summer snack? These Mexican corn cups, also called esquites or elote en vaso, are creamy, tangy, and loaded with lime, mayonnaise, Cotija cheese, and sweet corn.

Follow my step-by-step instructions to make this recipe with grilled corn for a wonderful charred flavour, or frozen corn for a quick and convenient version that comes together in minutes.

This recipe is great for barbecues, potlucks, or an easy anytime treat.

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.

I've had esquites a few times over the years, but it was always made the traditional way with boiled corn.

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

I use mayonnaise instead of crema since it’s easier to find here, but you can use either in this recipe.

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. Use lime juice for the best flavour; lemon doesn’t give the same taste.
• 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!

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).

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.

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

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

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

Make the Corn Mixture

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

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, layer the corn mixture with cheese so each bite gets a bit of everything.

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 Grilling Corn

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

• You can grill corn on a gas or charcoal grill. I like the extra flavour charcoal gives, but either works well.
• Husked corn cooks in about 10 minutes and gives you a charred, chewy texture.
• Corn wrapped in foil or left in the husk takes closer to 20 minutes and turns out tender and juicy. Soak corn with the husks on for about 15 minutes before grilling to help prevent burning.

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

Time-Saving Tip: Use Frozen Corn!

No fresh corn? No problem. Frozen corn is an easy way to enjoy these flavourful Mexican corn cups anytime, without the extra prep.

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