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Mexican

Esquites (Mexican Corn Cups)

Mexican street-style corn cups with tender corn, epazote, crema, cotija cheese, chile powder, and lime.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Esquites (Mexican Corn Cups)

25 mintotal

Prep 10 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Around fifteen minutes. The corn needs long enough in the butter to smell toasted before the water goes in, and that step is worth not rushing.

Method

  1. Melt the butter in a pan, add the corn kernels, and cook until the corn smells sweet and lightly roasted.

  2. Add water, epazote, and salt, then simmer until the corn is tender and most of the liquid has reduced.

  3. Divide the warm corn into cups or bowls.

  4. Top with Mexican crema, mayonnaise if using, cotija cheese, chili powder, and lemon juice.

  5. Garnish with fresh coriander if desired and serve warm with a spoon.

How to tell it's done

The corn should be juicy and spoonable, with a creamy coating but no watery pool at the bottom.

Getting it right

Tip

Reduce the cooking liquid before adding crema so the esquites stay creamy instead of watery.

What to serve it with

Serve as a warm street-style snack or side with tacos and grilled dishes.

Common mistakes

The corn tastes flat and boiled.
Let it sit in the butter without stirring for a minute or two first. Colour on the kernels is where the roasted flavour comes from, and adding the water too early skips it entirely.
The topping slides off into a soupy mess.
Reduce the liquid almost completely before dividing the corn into cups. Crema and mayonnaise cannot cling to corn sitting in water.

Substitutions

  • Cotija Cheese — Use queso fresco only if cotija is unavailable, but expect a milder and less salty finish.

Storing and reheating

The corn base keeps three days in the fridge and reheats well in a pan. Dress each cup only as you serve it — crema, cheese and lime turn watery and dull within an hour of being stirred in.