Snack

Classic Mexican Esquites (Street Corn Cups)

Name: Classic Mexican Esquites (Street Corn Cups)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups fresh or thawed corn kernels; 1 tablespoon unsalted butter or neutral oil; 2 tablespoons mayonnaise; 1/4 cup crumbled cotija cheese; 1 tablespoon fresh lime juice; 1/2 teaspoon ground ancho chili powder; 2 tablespoons finely chopped fresh cilantro

Esquites are one of Mexico's most iconic afternoon street snacks. Pan-toasting the corn kernels until deeply blistered gives every bite a smoky, sweet contrast against tart lime and salty cheese. Snap a quick photo into CaloVibe to log your snack calories and macros effortlessly.

Ingredients

4 cups fresh or thawed corn kernels
1 tablespoon unsalted butter or neutral oil
2 tablespoons mayonnaise
1/4 cup crumbled cotija cheese
1 tablespoon fresh lime juice
1/2 teaspoon ground ancho chili powder
2 tablespoons finely chopped fresh cilantro

Instructions

Heat the butter in a large cast-iron skillet over medium-high heat until sizzling hot.
Add the corn in a single layer and cook undisturbed for 3 to 4 minutes until charred underneath, then stir and blister the remaining sides for another 3 minutes.
Transfer the hot corn to a mixing bowl, then fold in mayonnaise, fresh lime juice, and a pinch of salt until evenly coated.
Spoon the warm corn into small cups and top each with crumbled cotija, chili powder, and chopped cilantro.

Tips

Use fresh sweet corn cut directly off the cob for the crispest texture, or pat thawed frozen corn completely dry with paper towels before hitting the hot pan.
If cotija cheese is hard to find locally, finely crumbled queso fresco or mild feta makes an easy, salty alternative.