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5 from 1 vote

Mexican Street Corn in a Cup (Esquites)

Mexican Street Corn in a Cup (also known as Esquites) is a an off the cob version of elotes - grilled Mexican sweet corn smothered in creamy, chile lime sauce.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: corn, Mexican, side dish, street corn, sweet corn
Servings: 4 people
Calories: 328kcal
Author: Admin


  • 4 ears of sweet corn husked and silk removed
  • 4 Tbsp unsalted butter softened
  • 4 Tbsp mayonnaise or, opt for Mexican sour cream
  • 5 Tbsp crumbled queso fresco


  • salt and lime wedges
  • 1 Tbsp chile lime powder Tajin brand


  • Cook your sweet corn in your Instant Pot (see here) or, boil in medium/high on the stove for 5-7 minutes.
  • Using a serrated knife, remove the kernels from the corn... you want the corn to be hot as you divide it between 4 cups/glasses.
  • Put 1 Tbsp mayo and 1 Tbsp butter on the top of each glass... the hot corn should encourage the butter and mayo to melt nicely into the corn.
  • Then take a spoon and gently mix into the corn.
  • Sprinkle with cheese, chile powder and salt - if desired, the juice of a lime. Enjoy.


If you opt for salted butter, omit the salt that's optional at the end of the recipe.


Calories: 328kcal | Carbohydrates: 17g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 241mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 672IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 1mg