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Creamy Mexican Street Corn Esquites Cups Recipe with Easy Cotija Crumble

Creamy Mexican Street Corn Esquites Cups - featured image
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A creamy, spicy Mexican street corn appetizer served in small cups, featuring roasted corn kernels tossed in a tangy crema sauce and topped with crumbly Cotija cheese and chili powder.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
  • 2 tablespoons unsalted butter
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 clove garlic, finely minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 3/4 cup crumbled Cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional garnish: extra chili powder or Tajín seasoning, lime wedges

Instructions

  1. Prepare the corn: If using fresh corn, shuck and remove kernels from about 4 ears, yielding roughly 4 cups of kernels. If using frozen, thaw completely and pat dry to avoid steaming.
  2. Roast the corn: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they develop a nice char and caramelization, about 8-10 minutes. Roast in batches if pan is crowded.
  3. Make the creamy sauce: In a mixing bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons freshly squeezed lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1 finely minced garlic clove. Taste and adjust salt and pepper as needed.
  4. Combine corn and sauce: Once the corn is roasted and slightly cooled, fold it into the creamy sauce mixture. Add 2 tablespoons chopped fresh cilantro and mix gently to combine.
  5. Assemble the esquites cups: Spoon the creamy corn mixture into small serving cups or ramekins. Generously sprinkle crumbled Cotija cheese (about 3/4 cup total) over the top of each cup.
  6. Garnish and serve: Dust with a pinch of extra chili powder or Tajín seasoning for extra zing. Serve with lime wedges on the side for squeezing.

Notes

Roasting the corn in a skillet instead of boiling or microwaving gives it a smoky depth. Use fresh lime juice for best brightness. Crumble Cotija cheese by hand for authentic texture. Leftovers can be refrigerated up to 2 days and reheated gently.

Nutrition

Keywords: Mexican street corn, esquites, Cotija cheese, creamy corn, appetizer, party snack, roasted corn, spicy corn cups

Find it online: https://blixfood.com/creamy-mexican-street-corn-esquites-cups-recipe-with-easy-cotija-crumble/