Esquites Cups with Cotija and Lime
Make authentic Mexican street corn salad, Esquites, served in individual cups with creamy dressing, cotija cheese, and fresh lime.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings
- Category: Appetizer
- Method: Skillet Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups frozen or fresh corn kernels
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled Cotija cheese, plus more for topping
- 1/4 cup finely chopped fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon chili powder (like Tajin or ancho)
- Salt and black pepper to taste
- Small serving cups for presentation
Instructions
- Melt the butter in a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until the corn is heated through and slightly charred in spots, about 8 to 10 minutes.
- While the corn cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream or crema, lime juice, and chili powder until smooth.
- Remove the skillet from the heat. Add the cooked corn to the dressing mixture. Stir well to coat all the corn evenly.
- Fold in the 1/2 cup of crumbled Cotija cheese and the chopped cilantro into the corn mixture. Season with salt and pepper to your taste.
- Spoon the warm Esquites mixture into individual serving cups.
- Garnish the top of each cup with an extra sprinkle of Cotija cheese and a small wedge of lime for serving.
Notes
- If you prefer a tangier flavor, substitute a small amount of plain Greek yogurt for some of the mayonnaise.
- For a smokier flavor, use smoked paprika instead of standard chili powder.
- You can use canned corn, but drain it very well before cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 10
- Cholesterol: 30