Esquites (Elote in a Cup)
If you love the bright and vibrant flavors of Mexican street corn, you’ll love this esquites (aka elote in a cup). This street corn salad is layered with toasted corn, a creamy drizzle, and a salty crumble of cotija, and finished with plenty of fresh cilantro, bright lime juice, and a sprinkle of Tajin to bring it all together. It’s one of our favorite ways to eat corn, and we make it whenever tacos are on the menu! Add in some extra cheese, and you can turn it into elote dip. 😊
This will be your new favorite taco night side!
Elote is the fun, crowd-pleasing side dish you didn’t know you needed. Whether you’re serving it with tacos, salsa chicken, or another Tex Mex meal, this recipe never fails to impress.
It’s sweet, tangy, salty, with a hint of spice and it’s totally irresistible. This recipe is very flexible – so much so that even if we don’t have each ingredient, we still make it as a side so don’t be worried if you don’t have each and every ingredient. It will of course be best with it all, but you’ll see it’s pretty fool-proof and always delicious!
🌽 Classic flavor, easy to eat: This side tastes like traditional elote, no corn cob needed. Which also means it works all year long, instead of just when sweet corn is in season.
🧀 Bright and flavorful: The combination of sweet corn, salty cheese, tangy lime, and a hint of spice is the best combo!
🌶️ Customizable: Keep it mild or add extra spice with tajin, fresh jalapenos, or your favorite chili powder.
🌮 Best side for taco night: My family requests this side if we’re having any sort of Tex Mex meal, it works with just about anything.
👩🍳 Quick and easy: Ready in 20 minutes, zero fuss, and can be prepped ahead.
This has quickly become a favorite side dish for taco night, burritos, etc.! So yummy. –Heather
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this street corn to life: mayonnaise, crema Mexicana, oil, corn, cotija, cilantro, lime wedges, and Tajin.
- Corn: Fresh sweet corn obviously works well, but requires it to be in season and takes a bit more effort. Frozen corn kernels are a great option that is incredibly convenient and a great option any time of year. Even canned corn will work; simply drain and rinse before using. You can also look for fire-roasted frozen corn, which will give it a nice charred flavor.
- Crema: Crema Mexicana is similar to sour cream, but its flavor and consistency are both a bit different. It’s much thinner than traditional sour cream, so much so that it is pourable. The flavor is slightly sweeter and a bit less tangy. It shouldn’t be hard to find in stores, but if you have trouble, you could thin out some sour cream with lime juice and/or milk. Isabel Eats also has a recipe for Mexican crema if you want to make it yourself.
Emily’s Tips & Tricks
- Cooking methods: If you are opting to use corn on the cob, grilling is an excellent cooking choice for adding some extra smoky flavor.
- Feeding Kids: I would let everyone make their own so that your kids can experiment with the different flavors before fully committing.
- Additions: Add extra spice with freshly sliced jalapenos. If you wanted to bulk up the veggies a bit, try adding some diced cucumber and sliced grape or cherry tomatoes.
Elote in a Cup Recipe (Esquites)
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Skillet
- Cuisine: Mexican
Description
This flavorful and delicious esquites (elote in a cup) is a delectable Mexican street corn classic that you’re sure to love.
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup crema Mexicana
- 1 Tbsp. vegetable oil
- 20 oz. frozen corn or about 3 cups of corn kernels
- 1/2 cup Cotija cheese crumbles
- 1/2 cup chopped cilantro
- lime wedges
- Tajin or chili powder
Instructions
- Mix together mayonnaise and crema until smooth. Season with salt and pepper to taste.
- Heat oil in a large nonstick skillet. Saute corn in large skillet for 6-8 minutes, until cooked through and slightly charred.
- Put corn into cups or a serving bowl and drizzle with the mayo mixture. Top with cotija cheese and cilantro.
- Squeeze lime juice and finish with Tajin to taste.
Notes
- Serving: If serving this as a traditional esquites recipe, serve in disposable cups. You can also serve in a pretty glass or even a salad bowl if serving a crowd. If we’re having it with dinner, I put everything out family-style and let everyone make their own bowl or put it right on their plate.
- Storage: Store esquites ingredients in an airtight container in the refrigerator for 2-3 days. Reheat corn in a hot skillet or microwave until heated through.
- Ingredient notes: Fresh sweet corn obviously works well, but requires it to be in season and takes a bit more effort. Frozen corn kernels are a great option that is incredibly convenient and a great option any time of year. Even canned corn will work, simply drain and rinse before using. You can also look for fire-roasted frozen corn which will give it a nice charred flavor.
- Prep ahead: Mix the lime crema up to a day in advance. If you plan on grilling the corn, you could also do that a day in advance.
- Special tools: Using a cast iron skillet will help your corn get a nice char on it!
Serving Suggestions
It’s a great side to your favorite TexMex and Mexican dishes:
FAQs
Esquites is also known as elote en vaso or just elote. Elote is corn, vaso is glass (cup!), and esquites translates to toasted corn.
Elote means “corn cob” in Spanish, and it’s sometimes referred to as Mexican street corn. They both consist of fresh corn cobs topped with a Mexican cream mixture, cotija cheese, lime juice, cilantro, and chili powder. Esquites is the version that is served in a cup or a bowl and is also known as elote en al vaso (elote in a cup). The main difference is how they are served; the flavors and components are the same.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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This has quickly become a favorite side dish for taco night, burritos, etc.! So yummy.
We love it so much too! Glad you enjoyed!