Name: Mexican Street Corn Salad Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 cups (6 oz each)
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (from about 6 ears); 2 tbsp unsalted butter; 1 tbsp neutral oil; 1/2 small red onion, finely diced; 1 jalapeu00f1o, seeds removed and minced; 2 cloves garlic, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/3 cup Mexican crema (or sour cream); 2 tbsp mayonnaise; 2 tbsp fresh lime juice (from 1 large lime); 1 tsp lime zest; 1 tsp ancho chili powder; 1/2 tsp ground cumin; 1/2 cup crumbled cotija cheese (about 2 oz); 1/4 cup chopped fresh cilantro; Extra ancho chili powder or Taju00edn, for dusting; Lime wedges, for serving

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Esquites are the off-the-cob cousin of Mexican elote, served in small cups and eaten with a spoon. Sweet charred corn meets tangy crema, salty cotija, fresh lime, and a kick of chili powder for the ultimate street snack. This version brings all those bold, creamy, smoky-sour flavors into a scoopable salad you can assemble in minutes.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings4

Yield4 cups (6 oz each)

Nutrition Facts

Per serving (estimated)

310 kcalCalories
21 gFat
8 gSaturated Fat
28 gCarbs
3 gFiber
7 gSugar
8 gProtein
460 mgSodium
380 mgPotassium
155 mgCalcium
1.4 mgIron
18 mgVitamin C
290 mcgVitamin A

Ingredients

For the charred corn

4 cups fresh corn kernels (from about 6 ears)
2 tbsp unsalted butter
1 tbsp neutral oil
1/2 small red onion, finely diced
1 jalapeño, seeds removed and minced
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper

For the lime crema

1/3 cup Mexican crema (or sour cream)
2 tbsp mayonnaise
2 tbsp fresh lime juice (from 1 large lime)
1 tsp lime zest
1 tsp ancho chili powder
1/2 tsp ground cumin

For garnish and serving

1/2 cup crumbled cotija cheese (about 2 oz)
1/4 cup chopped fresh cilantro
Extra ancho chili powder or Tajín, for dusting
Lime wedges, for serving

Directions

Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter foams and subsides.
Add the corn kernels in a single layer and let them sear undisturbed for 3-4 minutes until deeply charred on the bottom, then stir and repeat once more for even browning, about 8 minutes total.
Add the red onion, jalapeño, and garlic to the pan and cook for 2 minutes until softened and fragrant, then season with the salt and pepper. Transfer the corn to a large bowl and let cool for 5 minutes.
While the corn cools, whisk together the crema, mayonnaise, lime juice, lime zest, ancho chili powder, and cumin in a small bowl until smooth and pourable.
Spoon about 2 tablespoons of the crema mixture into the bottom of four 6-ounce cups or small bowls.
Divide the warm corn mixture evenly among the cups, mounding it gently on top of the crema.
Drizzle each cup with another tablespoon of the crema mixture, letting it cascade down the sides.
Generously sprinkle crumbled cotija cheese and chopped cilantro over each cup, then dust with a pinch of extra chili powder.
Serve immediately with a lime wedge on the side and a small spoon, letting each diner squeeze fresh lime over the top to taste.

Cook’s Notes

Fresh corn yields the best flavor and char, but frozen corn works in a pinch – thaw it completely and pat it very dry before searing so it browns instead of steams.
For a smoky upgrade, grill whole husked ears over direct high heat until charred on all sides, then slice off the kernels before building the cups.
The crema can be made up to 3 days ahead and refrigerated; just give it a quick whisk before spooning.
If Mexican crema is unavailable, blend 1/3 cup sour cream with 1 tablespoon of milk for a similar tang and pourable consistency.
Don't skip the final squeeze of lime at the table – the acidity cuts the richness and brightens every other flavor in the cup.