Mexican Street Corn Cups (Esquites Style)

Mexican Street Corn Cups (Esquites Style)

A creamy, tangy, spicy, and cheesy snack that brings the bold flavor of elotes straight into a cup! Perfect for parties, street-style cravings, or just a quick indulgence.

Ingredients:

• 4 cups frozen corn kernels

• 1 tablespoon sugar

• ½ cup mayonnaise

• ½ cup sour cream

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• 1–2 teaspoons sriracha (to taste)

• ½ teaspoon kosher salt or lime-flavored salt

• 1 teaspoon lime juice

• ½ cup cotija cheese (crumbled)

• Chili powder or Tajin, for topping

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• Fresh cilantro, chopped (optional)

• Lime wedges, for serving

Directions:

1. Cook the corn:
   Boil the frozen corn in water with 1 tablespoon of sugar for 5–7 minutes or until tender. Drain thoroughly.

2. Prepare the creamy sauce:
   In a bowl, mix mayonnaise, sour cream, sriracha, lime juice, and salt until smooth.

3. Combine:
   Add the warm corn to the creamy mixture and toss to coat evenly.

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4. Assemble the cups:
   In clear cups, layer the corn mixture. Add a generous sprinkle of cotija cheese and a pinch of chili powder. Repeat for layered visual appeal.

5. Garnish and serve:
   Top with more cheese, chopped cilantro, a final dusting of chili powder or Tajín, and a lime wedge.

Time & Servings:

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Servings: 4 cups

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Tips & Variations:

• Use grilled or roasted corn for smoky flavor.

• Try Greek yogurt in place of sour cream for a lighter version.

• Add crushed Flamin’ Hot Cheetos for extra crunch and kick

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