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This Mexican street corn salad (esquites cups) is incredibly flavorful and delicious, made in easy-to-grab-and-go cups that are perfect for parties or BBQs! With creamy mayonnaise, cotija cheese, and fresh lime juice, your guests will be satisfied and begging for this recipe!
See recipe card below for full list of measurements, ingredients, and instructions.
If you ask me, there’s no better way to eat corn than how they do it in Mexico: slathered with mayo and sprinkled with plenty of crumbly cotija cheese and chili powder, aka esquites cups!
It might not be as easy to find here in the States – as they’re aren’t many elote or esquites carts roaming around like in our beloved Playa del Carmen, Mexico! But it’s so easy to DIY that you’ll never miss those delicious flavors.
Frequently Asked Questions
Esquites are a Mexican snack, also known as elote en vaso, which translates to ‘toasted corn’. It’s street food served in cups, consisting of a combination of corn, lime, chili, and mayonnaise.
Elote is Mexican grilled corn on the cob, served on a stick. Esquites is the same corn, but it is served in cups and eaten with a spoon.
Why This Recipe is So Good
- This Mexican street corn in a cup recipe has SO much flavor, thanks to the roasted corn, bright lime juice, creamy mayo, salty cotija, and rich chili powder. Every bite is a perfect balance of creamy, tangy, and smoky that’ll have your kids and guests coming back for more!
- They’re served in smaller sizes (cups), making them perfect for parties or outdoor cookouts. No messy corn cobs to deal with – just grab a spoon and dig in!
- This dish is literally ready in under 20 minutes! Whether you use your broiler or fire up the grill, this recipe comes together fast enough for weeknight dinners. And these pair nicely with tasty salsa, my Homemade Air Fryer Tortilla Chips, and this flavorful Shredded Chicken Tacos recipe.
- Completely customizable to your heat tolerance. Want it mild? Skip the chili powder. Love the heat? Add some diced jalapeños, a dash of hot sauce, Tajín seasoning, or cayenne pepper to really bring the fire.
Chef’s Tips
- You can prepare the esquites cups ahead of time by stirring together the dressing ingredients and then storing them in a covered container in the fridge. Pour the dressing over warm or room-temperature corn and add the hatch chiles before serving.
- You can use frozen or canned corn if you prefer. You will need about 5 cups. Heat a large skillet with a small amount of oil and brown the kernels to enhance their flavor.
- When it comes to broiling vs. grilling, broiling gives the most consistent char. The high, direct heat creates even golden spots without any guesswork. If grilling, place the corn perpendicular to grates and turn every 2 to 3 minutes to prevent kernels from falling through.
- For a nice touch, serve in mason jars for perfect portions – they’re portable, stackable for potlucks, and keep everything contained.
More Delicious Mexican-Inspired Recipes
- Mexican Beer Cocktails
- Easy Fish Tacos
- Mexican Salad with Cilantro-Lime Dressing
- Elote (Mexican Street Corn)
- 3 Ingredient Mexican Slow Cooker Chicken
- Mexican Corn Dip
- Albondigas Soup (Mexican Meatball Soup)
- Instant Pot Mexican Rice
- Mexican Street Corn Salad
- Mexican Chicken Soup
- Mexican Salad with Cilantro-Lime Dressing
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Mexican Street Corn Cups (Esquites)
Equipment
- 9-10 4- ounce canning jars or other cups for serving
Ingredients
- 8 ears of corn husked
- 6 tablespoons mayonnaise
- 2-3 tablespoons fresh lime juice
- 1 cup crumbled Cotija plus more for serving. Can use Parmesan
- 3 tablespoons chopped fresh cilantro plus more for serving
- salt and black pepper
- chili powder for garnish
- minced red onion for garnish
Instructions
Char the Corn
- Preheat broiler to high or heat grill to medium-high heat.
- Place 8 ears of corn directly on grill grates or on a baking sheet under broiler.
- Cook 8 to 10 minutes, turning every 2 to 3 minutes to char all sides evenly. Corn should have nice golden-brown spots but shouldn't be completely blackened.
- Remove from heat and let cool for 5 minutes until safe to handle.
Prepare the Corn Mixture
- Using a sharp knife, cut kernels from corn cobs into a large mixing bowl. You should have about 4 to 5 cups of corn kernels.
- In a small bowl, whisk together 6 tablespoons mayonnaise, 2-3 tablespoons fresh lime juice, 1 cup crumbled Cotija, and 3 tablespoons chopped fresh cilantro. Season with salt and black pepper to taste.
- Pour dressing over corn kernels and gently fold together until corn is well coated.
Assemble and Serve
- Divide corn mixture evenly among 8 small cups or mason jars.
- Top each serving with additional crumbled Cotija cheese, fresh cilantro, minced red onion, and a generous sprinkle of chili powder.
- Serve immediately while corn is still warm, or refrigerate up to 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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In the Mexican street corn salad do you husk the corn before putting in the broiler? If you do do you lay them on tin foil or a pan? What is a good replacement for the hatch chilies in case I can’t find them. I live in a small town.
Thanks,
Joey Luck
Joey, yes, we husk the corn before broiling. We put them straight on the rack, but you could definitely put them on a pan or tin foil.
You could try to look for some poblano peppers to use in place of the hatch chiles. We also suggest searching the canned section for the chiles if you cannot find any in the fresh produce!