Creamy Mexican Street Corn Cups

These colorful cups are Mexican-style esquites—charred sweet corn tossed with a creamy lime dressing, Cotija cheese, cilantro and chili, then finished with fresh lime. The flavor profile is sweet, tangy, creamy, salty and mildly spicy. Similar esquites recipes use the same combination of corn, lime, mayonnaise, Cotija, cilantro and chili.

Ingredients — Serves 4

Corn mixture

6 cups corn kernels — fresh or frozen
2 tbsp unsalted butter
1 tbsp avocado or vegetable oil
2 cloves garlic, finely minced
1 jalapeño, finely chopped — optional
¼ cup fresh cilantro, chopped
½ tsp salt
¼ tsp black pepper

Creamy lime dressing

½ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tbsp fresh lime juice
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp salt

For topping

¾–1 cup Cotija cheese, crumbled
2–3 tbsp fresh cilantro
Tajín or chili powder, to taste
2 fresh limes, cut into wedges
Optional: extra jalapeño
Optional: toasted pumpkin seeds for crunch

Detailed Method

Prepare the corn: If using fresh corn, remove the husks and cut the kernels from the cobs. If using frozen corn, thaw and pat it as dry as possible.
Make the dressing: Whisk mayonnaise, crema, lime juice, chili powder, smoked paprika, garlic powder and salt until smooth. Taste and adjust the lime, salt and chili.
Char the corn: Heat a large skillet over medium-high/high heat. Add oil and butter. Add the corn in an even layer and cook for about 7–10 minutes, stirring occasionally, until some kernels develop deep golden-brown/charred spots.
Add aromatics: Stir in garlic and jalapeño. Cook for another 1–2 minutes, taking care not to burn the garlic.
Combine: Remove from the heat and toss the hot corn with the creamy dressing.
Finish: Fold in Cotija and cilantro. Taste and adjust with additional lime, salt or chili.
Serve: Spoon into individual cups. Top generously with Cotija, cilantro and Tajín/chili powder. Add a lime wedge to each cup.

Tip: Don’t stir the corn constantly. Letting it sit against the hot skillet helps create the smoky browned bits that make esquites especially flavorful.

Nut & Allergen Information

Peanuts: Not traditionally included.
Tree nuts: Not traditionally included.
Dairy: Yes — butter, crema/sour cream and Cotija contain dairy.
Egg: May be present in conventional mayonnaise.
Gluten: The basic recipe can be gluten-free, but check packaged mayonnaise, seasonings and toppings.
Sesame: Not normally an ingredient, but check packaged products for cross-contact.
Nut-free option: This recipe is naturally nut-free when all packaged ingredients are confirmed nut-free.
Crunchy topping: If using pumpkin seeds, they are seeds, not tree nuts, but still check the package for cross-contact if allergies are severe.

The FDA recognizes milk, egg, peanuts, tree nuts, wheat, soy, sesame, fish and crustacean shellfish as major food allergens in the U.S.; packaged ingredients should be checked every time because formulations and allergen statements can change.

Recipe Q&A

Q: Can I use frozen corn?
A: Absolutely. Pat it dry first so it browns instead of steaming.

Q: Can I make it without mayonnaise?
A: Yes. Use Greek yogurt or additional Mexican crema for a lighter, tangy version.

Q: What can replace Cotija?
A: Feta is the easiest substitute. It won’t taste identical, but gives a similar salty, crumbly texture.

Q: How spicy is it?
A: Mild to medium. Leave out the jalapeño and reduce the chili/Tajín for a family-friendly version.

Q: Can I make it ahead?
A: Yes. Prepare the corn and dressing separately, refrigerate, then combine shortly before serving. Add fresh cilantro, cheese and lime just before serving.

Q: How do I make it vegan?
A: Use plant-based butter, vegan mayonnaise, dairy-free crema and a vegan Cotija-style cheese.

Q: Can I grill the corn instead?
A: Yes. Grill the corn until lightly charred, cut off the kernels, then toss with the dressing and toppings.

Q: How do I make it extra crunchy?
A: Add toasted pumpkin seeds, crushed tortilla chips or roasted corn kernels just before serving.

Serving Idea

For the presentation shown, spoon the creamy corn into clear cups, pile the Cotija and cilantro high on top, dust lightly with chili seasoning, and tuck a fresh lime wedge onto the rim. Serve with small wooden spoons.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.