Description
Mexican Corn Cups (esquites) combine grilled corn, creamy mayo, lime juice, chili powder, and Cotija cheese for a quick Mexican street food snack.
Ingredients
Scale
- 1 teaspoon vegetable oil
- 4 ears corn, husked
- 1/4 cup mayonnaise or Mexican crema
- 2 teaspoons lime juice
- 1 teaspoon chili powder
- Salt to taste
- 1/2 cup Cotija cheese, crumbled
- 1 tablespoon cilantro, finely chopped
- Lime wedges for serving
Instructions
- Preheat grill to medium-high heat and brush grates with vegetable oil.
- Grill corn for 10 to 15 minutes, turning occasionally until slightly charred.
- Remove corn from grill and allow to cool slightly.
- Mix mayonnaise, lime juice, and chili powder in a bowl.
- Cut corn kernels from the cob and place them in a large mixing bowl.
- Combine corn with the mayonnaise mixture and season with salt.
- Spoon corn mixture into small cups and layer with Cotija cheese and cilantro.
- Add another layer of corn mixture and finish with chili powder if desired.
- Serve warm or at room temperature with lime wedges.
Notes
- Use fresh corn for the best flavor.
- Frozen corn can substitute when cooked in a skillet until lightly browned.
- Cotija cheese can be replaced with feta cheese.
- Assemble the cups just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg