Mexican Corn Cups (Esquites)

A close up of a clear cup containing a mexican corn mixture.

4.34 from 27 votes

Mexican corn cups (a.k.a. esquites) are so easy to make! This healthy snack is loaded with flavour from grilled corn, lime, mayo, cheese and more.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Author: Shareba Abdul

Equipment

Charcoal or Propane Grill

Ingredients

1 teaspoon vegetable oil for brushing the grill (or canola)
4 ears corn husked (or 3 cups of frozen corn, see note)
¼ cup mayonnaise or Mexican crema
2 teaspoons lime juice plus extra lime wedges for serving, if desired
1 teaspoon chili powder plus extra for sprinkling (use ancho, chipotle, or your favourite mix)
salt to taste (omit if using Feta cheese)
½ cup Cotija cheese crumbled (substitute with Feta)
1 tablespoon cilantro finely chopped for garnish (or parsley)

Instructions

Preheat your grill to medium-high heat.
Brush grill grates with oil using a heat-proof barbecue brush or a folded coffee filter dipped into oil.
Grill corn, turning every few minutes, for 10-15 minutes or until the ears are cooked through and are slightly charred. Remove cooked corn from grill and set aside to cool down enough to handle.
Meanwhile, in a medium bowl, combine the mayonnaise, lime juice and chili powder. Set aside.
Stand an ear of corn up lengthwise on a cutting board (flat end down), and hold it from the top with your non-dominant hand. Carefully, use a large kitchen knife to cut the kernels of corn off of the cob, and place into a large mixing bowl. Repeat with all ears of corn.
Combine the corn with the mayonnaise mixture, and season with salt as desired.
Spoon a layer of the corn mayo mixture into small cups. Sprinkle a layer of cheese, cilantro (optional), and more chili powder (if desired), then add another layer of corn and continue layering ingredients until the cups are full.
Serve immediately (slightly warm or room temperature) with lime wedges. Refrigerate unused portions promptly. Leftovers will last about 1-2 days in the fridge.

Notes

Choosing Corn:

Use fresh corn for the best flavour, ideally grilled within a day or two of purchase.
If fresh isn’t available, substitute with 3 cups frozen corn (thawed and cooked). See instructions below.

Grilling Tips:

Brush the grill with vegetable oil to prevent sticking.
For juicier corn, grill with husks on or wrapped in foil for 16–20 minutes after soaking husks in water for 15 minutes. For chewy charred corn, grill without husks or foil.

Make Ahead:

Grill and cut off kernels in advance, storing them in the fridge. Prepare the mayonnaise mixture ahead and also store it in the fridge. Assemble just before serving.

To Make the Recipe with Frozen Corn:

Rinse 3 cups of frozen corn under warm water to quickly defrost it. Drain thoroughly.
Melt 1 tablespoon of butter in a medium skillet over medium-high heat.
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.
Remove from heat and allow to cool. Then add to the mayonnaise mixture and continue with the recipe.

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