Esquites Recipe: Mexican Street Corn in a Cup

For the Corn:

• 3
  cans,
  15 oz each, corn drained and patted completely dry
• 1
  tbsp
  neutral oil
• 1
  tbsp
  unsalted butter

For the Esquites Base:

• 3
  tbsp
  mayonnaise
• 3
  tbsp
  Mexican crema (or sour cream as a substitute)
• 1
  tbsp
  fresh lime juice
• 1
  tsp
  lime zest
• ½
  tsp
  kosher salt,
  plus more to taste

For Topping:

• Finely ground cotija cheese,
  a generous amount
• Chili powder or Tajín,
  for dusting
• Lime wedges
• Chopped cilantro

• Heat a large skillet over medium heat. Add the neutral oil and let it warm for about 30 seconds. Add the drained and completely dried corn to the skillet and cook, stirring occasionally, for about 6 minutes until the corn is hot and beginning to brown in spots.
• Add the unsalted butter directly to the hot corn and toss or stir until the butter melts and coats the kernels. Once coated and fragrant, remove the skillet from the heat and transfer the warm corn to a large mixing bowl.
• While the corn is still warm, add the mayonnaise, Mexican crema (or sour cream), fresh lime juice, lime zest, and kosher salt. Toss thoroughly so each kernel is evenly coated and the mixture becomes creamy and glossy. Taste and adjust salt or lime as needed.
• To serve, spoon the esquites into individual cups or into a large shallow serving bowl. Top generously with finely ground cotija cheese, sprinkle a little chili powder or Tajín for heat and color, and garnish with chopped cilantro. Offer lime wedges alongside for extra brightness.
• Enjoy immediately while warm for the best texture and flavor. If you need to hold the dish for a short time, keep it at room temperature and give it a quick stir before serving.

Tips: For the best char and flavor, you can use fresh corn cut from the cob and cook it in the skillet the same way. If using frozen corn, thaw and drain it thoroughly before cooking to avoid excess moisture. Patting canned corn dry before frying helps achieve a golden edge.

Variations: Add a dash of smoked paprika or a little crumbled queso fresco instead of cotija for a milder finish. For a spicier version, stir a pinch of cayenne or a spoonful of your favorite hot sauce into the creamy base before combining with the corn.

Serving suggestions: Esquites work well as a party snack served in cups, as a side with grilled meats, or as a topping for tacos and bowls. They pair beautifully with cold drinks and bright salads.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture will firm up as the mixture chills; bring to room temperature or gently warm before serving and freshen with a squeeze of lime and an extra sprinkle of cotija.