Flavorful Elote in a Cup Recipe Easy Homemade Esquites from Scratch
A quick and easy homemade esquites recipe featuring roasted corn kernels mixed with creamy mayo, cotija cheese, lime juice, and smoky spices for a delicious Mexican street food experience in a cup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 cups fresh corn kernels (from 4–5 ears of corn)
- 1/2 cup mayonnaise
- 3/4 cup crumbled cotija cheese (or feta as a substitute)
- Juice of 2 limes
- 1 teaspoon chili powder (plus more for sprinkling)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 tablespoons butter
Instructions
- Remove husks and silk from 4-5 ears of corn. Using a sharp knife, carefully cut the kernels off the cob. Hold the cob vertically in a large bowl to catch kernels as they fall.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the corn kernels in a single layer. Let them cook undisturbed for 3-4 minutes until they begin to char, then stir and continue cooking for another 4-5 minutes until some kernels have a nice golden-brown color.
- In a large mixing bowl, combine 1/2 cup mayonnaise, juice of 2 fresh limes, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. Whisk until smooth and well blended. Taste and adjust lime or chili powder to your liking.
- Transfer the warm corn into the bowl with the sauce. Stir gently to coat every kernel evenly. Let cool for a minute if the corn is too hot to avoid curdling the mayo.
- Fold in 3/4 cup crumbled cotija cheese and 2 tablespoons chopped fresh cilantro. Give it a final gentle stir. Optionally sprinkle extra chili powder or cotija on top for garnish.
- Spoon the esquites into cups or small bowls. Serve immediately with lime wedges on the side. Best enjoyed warm but can be served at room temperature.
Notes
Do not rush the charring step; letting the corn sit undisturbed helps develop smoky flavor. Use fresh lime juice for best taste. For dairy-free, substitute mayo with vegan mayo and omit cheese or use nutritional yeast. Leftovers can be refrigerated up to 2 days and reheated gently to avoid curdling mayo.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 220
- Fat: 14
- Carbohydrates: 20
- Protein: 5
Keywords: esquites, elote in a cup, Mexican street corn, corn recipe, easy side dish, creamy corn, cotija cheese, lime, chili powder, smoky corn