• Home
  • News
  • Articles
    • Live
      • Financial
      • Healthcare
      • Real Estate
      • Rentals
    • Stay
      • Apartments and Condos
      • Camping and RV
      • Hostels
      • Hotels
      • Resorts
      • Vacation Rentals
    • Eat
      • Bakeries and Delis
      • Cooking Classes
      • Delivery and Take-out
      • Farmers Markets
      • Groceries
      • Recipes
      • Restaurants and Cafés
      • Seafood and Meat Markets
      • Street Food
      • Sweets and Treats
    • Play
      • Bars and Nightclubs
      • Beaches
      • Cenotes
      • Diving and Snorkeling
      • Eco and Adventure Parks
      • Fishing
      • Golfing
      • Historical and Architectural Sites
      • Theater and Arts
      • Tours
    • Work
      • Business Rentals
      • Employment
      • Self-employment
    • Shop
    • Travel
      • Air
      • Land
      • Water
  • Shop
    • Cart
  • About Us
    • Contact Us
    • Terms of Use
    • Privacy Policy
    • Cookie Policy
  • Login
    • Register
  • Home
  • Shop
  • About Us
facebook twitter instagram
Riviera Maya Revealed
Riviera Maya News, Reviews, Information, and Recommendations
  • Home
  • News
  • Articles
    • Live
      • Financial
      • Healthcare
      • Real Estate
      • Rentals
    • Stay
      • Apartments and Condos
      • Camping and RV
      • Hostels
      • Hotels
      • Resorts
      • Vacation Rentals
    • Eat
      • Bakeries and Delis
      • Cooking Classes
      • Delivery and Take-out
      • Farmers Markets
      • Groceries
      • Recipes
      • Restaurants and Cafés
      • Seafood and Meat Markets
      • Street Food
      • Sweets and Treats
    • Play
      • Bars and Nightclubs
      • Beaches
      • Cenotes
      • Diving and Snorkeling
      • Eco and Adventure Parks
      • Fishing
      • Golfing
      • Historical and Architectural Sites
      • Theater and Arts
      • Tours
    • Work
      • Business Rentals
      • Employment
      • Self-employment
    • Shop
    • Travel
      • Air
      • Land
      • Water
  • Shop
    • Cart
  • About Us
    • Contact Us
    • Terms of Use
    • Privacy Policy
    • Cookie Policy
  • Login
    • Register
Recipes

Mexican Street Corn Cups (Esquites)

Jeff Davis Posted onSeptember 30, 2019October 22, 2019 Leave a Comment 7126 Views

Some links may be affiliate links. Riviera Maya Revealed earns comissions (at no additional cost to you) if you purchase something or take an action after clicking one of these links on our site. As an Amazon Associate, we earn from qualifying purchases. These earnings help us to continue to provide you with quility content.

Mexican Street Corn Cups

My first introduction to Mexican street corn was not in Mexico but at a cookout that I attended in Wisconsin several years ago. Another guest had brought the ingredients and made it for everyone right there. In that version, the corn was on the cob. I was hooked as soon as I took my first bite!

Later, as I visited the Riviera Maya, I searched for street vendors selling these mouthwatering cobs of goodness. It didn’t take long as there are plenty of street corn vendors, called ‘eloteros’, in most busy areas.

What I did discover is that these vendors also sold an off-the-cob version in a cup. Score! Not only is this convenient but it’s much easier to make at home since I almost always have a couple of bags of frozen corn in the freezer.

On and Off the Cob

Mexican street corn on the cob is known as ‘elote’ in Mexico. Most commonly it is boiled in water with salt or other spices such as tequesquite, epazote, the Santa Maria herb (feverfew), or pericon. Condiments such as butter, mayonnaise, and crumbled cotija cheese, chili powder, lime juice, and salt are added onto the corn.

Off the cob and typically served in a cup, Mexican street corn is known as ‘esquites’, though it is sometimes known as ‘elote en vaso’ (little corn-cup). Preparation and condiments are similar but with the kernels cut from the cob.

Mexican Street Corn Cups

The Best Cheese to Use

The traditional cheese used for Mexican street corn is cotija cheese. Cotija can sometimes be difficult to find so queso fresco is a good alternative. Cotija crumbles nicely and has a nice, salty flavor. It is similar to Feta cheese but is a little drier and crumbly, which makes it great for sprinkling on your favorite Mexican dishes.

Mexican Street Corn Cups

Grilled Mexican Street Corn

If you want to go all-out and actually grill fresh corn for this recipe, you absolutely can. In Mexico, it is called ‘elotes asados’ on the cob or ‘esquites asados’ off the cob.

After grilling the corn you can use a knife and cut the kernels into a large bowl and follow the rest of the recipe as directed. Trust me, it tastes amazing. It just takes a little more effort.

Mexican Street Corn Cups

As a Side Dish

Personally, I prefer the recipe as-is when served as a side dish, and I serve them in 6-ounce porcelain ramekin bowls. However, if you want to add a little more substance to this recipe to serve as a side dish, or even as a dip, you can always add some additional ingredients. You can add grilled zucchini, sliced cherry tomatoes, avocado, chopped jalapeños and/or sautéed onion.

Need more ideas? Mexican street corn goes well as a side with these dishes:

  • The Best Chicken Enchiladas
  • Vegetarian Enchiladas
  • Chicken Tamale Casserole
  • Steak, Chicken, or Shrimp Fajitas
  • Your Favorite Tacos
  • Enchilada Style Baked Chicken
Mexican Street Corn Cups
Print Recipe

Mexican Street Corn Cups

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4

Ingredients

  • 2 Tbsp sugar
  • 1 lb frozen corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tsp Sriracha or to taste
  • 1/2 cup cotija cheese or queso fresco crumbled
  • 1/4 cup cilantro or to taste
  • chili powder to taste
  • 1 lime cut into wedges

Instructions

  • Bring 1 cup of water to a boil and add sugar.
  • When water is boiling, add corn and cover with lid.
  • Simmer corn for 3-5 minutes or until corn is cooked through and tender.
  • While corn is simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime in a small bowl.
  • When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes.
  • Combine sriracha and mayo and add the mixture to the corn until well combined.
  • Divide corn into 4 individual cups and top with queso fresco, cilantro, a dash of chili powder, and a lime wedge.
  • Serve immediately

Previous Article The Best Chicken Enchiladas
Next Article Your Guide to Riviera Maya Street Food

About Author

Jeff Davis
Jeff Davis

Follow us on FacebookFollow us on Twitter

Related Posts

  • The Best Chicken Enchiladas

    The Best Chicken Enchiladas

    September 29, 2019
  • Red Enchilada Sauce

    Authentic Red Enchilada Sauce

    September 29, 2019
  • Salsa Roja (Mexican Red Table Sauce)

    September 28, 2019

Leave a Reply

Cancel reply
Recipe Rating




Recent Posts

  • Dollars or Pesos: Which Currency and Payment Methods Should You Use in Mexico?
  • 41 Cars You Shouldn’t Buy in Mexico
  • Your Guide to Riviera Maya Street Food
  • Mexican Street Corn Cups (Esquites)
  • The Best Chicken Enchiladas

Recent Comments

  • Colette Wenzel on Taxis in the Riviera Maya
  • theravada means on Dollars or Pesos: Which Currency and Payment Methods Should You Use in Mexico?

Archives

  • January 2020
  • September 2019
  • August 2019
  • March 2019
  • January 2019
  • December 2018
  • November 2018
  • January 2018
  • December 2017
  • November 2017
  • May 2017
  • March 2017

Mailing List

Stay up to date! Join our mailing list!




{captcha}

SiteLock
facebook twitter instagram
© Copyright 2020 Two Gringos Media