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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:
Cook the corn:
Boil the frozen corn in water with 1 tablespoon of sugar for 5–7 minutes or until tender. Drain thoroughly.Prepare the creamy sauce:
In a bowl, mix mayonnaise, sour cream, sriracha, lime juice, and salt until smooth.Combine:
Add the warm corn to the creamy mixture and toss to coat evenly.ADVERTISEMENT
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.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