The Best Creamy Esquites (Mexican Street Corn in a Cup)

Ingredients

• 4 cup sweet corn kernels (fresh, frozen, or canned)
• 2 tbsp butter
• 1 tbsp mayonnaise
• 0.25 cup sour cream (or Mexican crema)
• 0.5 cup Cotija cheese (crumbled; can be substituted with feta cheese)
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 1 lime juice (the juice of one fresh lime)
• 2 tbsp fresh cilantro (chopped)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   In a large skillet or pot over medium heat, melt the 2 tbsp of butter.

2. 2

   Add the 4 cups of corn kernels to the skillet. Cook, stirring occasionally, until the corn is tender and begins to lightly brown, about 5 to 7 minutes.

3. 3

   Remove the skillet from the heat. Stir in the 1 tbsp of mayonnaise and 0.25 cup of sour cream (or Mexican crema), mixing well until the corn is evenly coated.

4. 4

   Stir in the juice of one lime, garlic powder, smoked paprika, and chili powder.

5. 5

   Add the crumbled Cotija cheese and chopped fresh cilantro. Fold gently to combine.

6. 6

   Taste and season with salt and black pepper to taste.

7. 7

   Serve warm in individual cups, garnishing with a bit more cheese, cilantro, or an extra pinch of chili powder if desired.

Notes

If you can't find Cotija cheese, feta cheese is a good substitute for its saltiness and texture. For a more authentic version, use Mexican crema instead of sour cream.

Nutrition per serving

• appetizer
• side dish
• street food
• mexican
• vegetarian
• easy
• quick