Esquites (Mexican Street Corn Cups) Recipe

Name: Esquites (Mexican Street Corn Cups) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 corn on the cob with husk ( or 2½ cups kernels / 300 g); 1 tbsp olive oil; 1–2 garlic cloves (finely diced); 2 cup white onion (finely diced); 1/4 cup cold butter (cubed); 3/4 cup chicken broth; 1 tsp chopped epazote (optional); salt and pepper (to taste); 2 tbsp crema (sour cream); 1/3 cup grated semi-hard cheese; 1 tbsp lime juice; 1 tsp tajín or chili-lime (seasoning); 1½ tbsp crema (sour cream); 1/3 cup grated semi-hard cheese; 2 tbsp melted cotija cheese; 1/2 tbsp chamoy; 1/4 cup Flamin’ Hot Cheetos (crushed); 1/2 tsp tajín

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

Esquites—also known as Mexican street corn cups—are creamy, buttery, and packed with flavor. Made with sautéed corn, garlic, and onion, then layered with crema, cheese, lime, and Tajín, they’re the ultimate antojito. Serve them traditional or go all in with a loaded version featuring chamoy and Flamin’ Hot Cheetos. Perfect as a snack, side, or party favorite.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4

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This recipe was taken from Esquites (Mexican Street Corn Cups) Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

4corn on the cob with husk ( or 2½ cups kernels / 300 g)
1 tbspolive oil
1–2garlic cloves (finely diced)
2 cupwhite onion (finely diced)
0.25 cupcold butter (cubed)
0.75 cupchicken broth
1 tspchopped epazote (optional)
—salt and pepper (to taste)
2 tbspcrema (sour cream)
0.33 cupgrated semi-hard cheese
1 tbsplime juice
1 tsptajín or chili-lime (seasoning)
1.5 tbspcrema (sour cream)
0.33 cupgrated semi-hard cheese
2 tbspmelted cotija cheese
0.5 tbspchamoy
0.25 cupFlamin’ Hot Cheetos (crushed)
0.5 tsptajín

Steps

1
Husk the corn and remove the silks. Cut the kernels off with a sharp knife, avoiding the hard core. Cut the cobs in half for easier handling.
2
Heat oil in a large skillet over medium heat. Add garlic and onion. Sauté until the garlic is golden and fragrant, not burned.
3
Lower heat to low and stir in the corn kernels. Once combined, add the cold butter and let it melt fully.
4
Pour in chicken broth and add the epazote. Cook over medium-low heat for about 8 minutes, stirring occasionally.
5
Remove epazote. Season the mixture with salt and pepper to taste. Keep warm.
6
Spread crema around the inside of a cup. Add a base layer of cheese.
7
Spoon in the hot esquites. Top with more cheese, lime juice, Tajín, and a final drizzle of crema.
8
Crush Flamin’ Hot Cheetos into fine crumbs.
9
Spread crema inside the cup and add a layer of grated cheese.
10
Add hot esquites, then pour over melted cheddar, another layer of cheese, chamoy, crushed Cheetos, lime juice, and Tajín.

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Per portion

Calories: ~83.6 kcal
Protein: ~2.5 g
Fat: ~14.7 g
Carbs: ~10.1 g
Fiber: ~1.3 g
Sodium: ~138.8 mg

9 ingredients still need USDA food links. chopped epazote (optional), melted cotija cheese are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

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