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Mexican Street Corn Cups (Esquites)

These Mexican Street Corn Cups also known as Esquites are so fun to make and are sure to be a hit at your next party!

Ingredients

Scale
  • 4 ears of Corn
  • 2 Tbs EVOO
  • 2 Tbs Mayo
  • 2 Tbs Butter room temperature
  • 23 Tbs Cotija Cheese crumbled
  • Tajin seasoning
  • Limes for garnish

Instructions

  1. Pre heat grill to med/high heat, about 400 degrees
  2. Remove husks from corn
  3. Brush corn with EVOO
  4. Place corn on the grill and cook 10-15 minutes turning occasionally
  5. Remove corn and let cool
  6. Place corn cobs over a large bowl and cut the corn off the cob with a knife
  7. Add mayo and butter, mix into the corn
  8. Mix in the Cotija cheese
  9. Sprinkle with a little bit of Tajin, mix, taste and add more if desired
  10. Spoon into individual cups
  11. Garnish with a lime
  12. Enjoy!

Notes

Tajin is a blend of mild chili peppers, lime and sea salt. I don’t use exact measurements for it in this recipe, because honestly you just need to add enough to your liking. Start with a few sprinkles, mix, taste and go from there!

Keywords: Mexican Street Corn Cups (Esquites), Mexican Street Corn, Esquites, side dish, gluten free, grilling, corn