Creamy Mexican Street Corn in a Cup

 

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(Esquites) Delight 🌽✨

All the bold, smoky, creamy flavors of elote—served warm and spoonable in a cup. This classic Mexican street food is quick, comforting, and wildly addictive.

📝 Ingredients (Serves 3–4)

• 3 cups corn kernels (fresh, frozen, or canned—drained)
• 1 tbsp butter
• 1 tbsp olive oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• ¼–⅓ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• ½ cup crumbled cotija cheese (or feta)
• 1 tsp chili powder or tajín (to taste)
• 1–2 tbsp fresh lime juice
• Salt, to taste
• Fresh cilantro, chopped
• Optional: smoked paprika, hot sauce, or jalapeño

👩‍🍳 Instructions

1. Sauté base: Heat butter and olive oil in a skillet over medium heat. Add onion; cook until soft (2–3 min).
2. Char the corn: Add corn and cook 5–7 minutes, stirring occasionally, until lightly charred and fragrant. Add garlic; cook 30 seconds.
3. Make it creamy: Lower heat. Stir in mayonnaise and crema until glossy and well coated.
4. Season: Add chili powder/tajín, lime juice, salt, and half the cheese. Mix well.
5. Serve: Spoon into cups. Top with remaining cheese, cilantro, extra chili, and a squeeze of lime.

🥗 Nutrition (approx. per serving)

• Calories: ~240
• Protein: ~7 g
• Carbs: ~26 g
• Fat: ~14 g

💡 Pro Tips

• For authentic street flavor, char the corn hard—don’t rush it.
• Balance is key: creamy + tangy (lime) + salty (cheese) + spicy.
• If using frozen corn, pat dry first to help it char.

🌱 Variations

• Lighter: Swap half the mayo with Greek yogurt.
• Vegan: Use vegan mayo/cream and dairy-free feta.
• Protein boost: Add black beans or grilled chicken.