Esquite (Elote In a Cup)

Esquite (Elote In a Cup) is a delicious and different way to enjoy the famous Mexican Street Corn. Fresh corn kernels are cooked to a buttery, tender and flavorful treat served in a cup.

3 glasses filled with con and topped with mayonnaise and crumbled cheese with a slice of lime.

🌽 Elote In A Cup Recipe

Take a look at this corn in a cup y’all! ESQUITES are a super deliciously way to eat your corn!

Made with corn kernels sliced straight from the cob, cooked in butter, throw some jalapeños and onions in, add epazote plus lime juice. Finally, topped with mayo or my chipotle crema, chili lime seasoning, and more lime juice of course for good measure. So good!!!

Can you imagine enjoying some traditional Esquite as if you were in Mexico? Prepare them at home and enjoy them as if you were in front of a Mexican street cart. Let’s start!

3 glasses filled with con and topped with mayonnaise and crumbled cheese with a slice of lime.

Ingredients Notes

It is a fact that there are hundreds of ways to make Esquites. Some people cook them in water, salt and epazote only, and some may add those who cook them with garlic and chile de arbol. Also some of us like to saute them in butter, onion and finish cooking them with a little water to keep them nice and juicy.

You decide how to make them, it’s the fun of cooking after all, bring out the chef in you!

  • The corn – Use fresh corn on the cob for best and authentic flavor. Preferably white Mexican corn that is much more mealy and much less sweet than American corn. If fresh corn is not in season, you can use frozen corn or from a can. The flavor won’t be the same but it’s a good alternative.
  • Epazote – This is an herb used in many Mexican dishes including Esquites. The herb is added when cooking the corn for extra flavor. However, it’s not easy to find so you can skip it if not available. Fresh is better but dried Epazote also works well.
  • Butter – to saute the corn a little bit.
  • Onion and Jalapeño (or serrano pepper) for flavor.
  • Toppings: Lime juice, cilantro, crumbled cotija cheese, chili lime seasoning or tajin.
  • The mayo: for this recipe I’m using Chipotle Crema since I just love adding this crema to corn. However, use mayonnaise as a classic topping if you prefer.

***Find the complete recipe with measurements below.

The ingredients for this recipe on a cutting board.
A branch graphic for posts.

How To Make Esquite

This Esquites recipe is so easy to make and so delicious. It can easily be doubled or quadrupled for a large crowd. It should be served at every party!

  1. Start by cleaning your cobs: remove the leaves and corn silks. Then with a very sharp knife shell the corn flush and set aside.
A pretty cutting board with whole corn on the cobs and a knife next to them.

2. Melt butter over low-medium heat (make sure it doesn’t brown) in a large nonstick skillet over high heat. Add the onion, jalapeño pepper and saute for 2 minutes or until softened. 

3. Add the water, corn and spread the mixture around the pan to form an even layer. Place the epazote (if using) on top and cover with a lid. Cook on medium-low about 20 to 25 minutes stirring occasionally.

4. If you added epazote, remove it at this point. Then add the salt and juice of 1 lime. Stir to integrate all ingredients.

Taste for salt and lime juice and add more according to taste.

Done! How easy was that? You can make this corn in a cup in no time, perfect for any get together.

A white skillet with cooked corn kernels.

Serve on cups or bowls and top with mayonnaise or chipotle crema, sprinkle cilantro (optional), cotija cheese, chili pepper seasoning.

Serve hot with lime wedges for an extra zest!

Tostiesquites (Tostielotes)

A Mexican street cart ready to sell corn.

Tostiesquites (also known as Tostielotes or Doriesquites) is the new street snack sensation in Mexico!!

There is a fascination with adding all kinds of things to a bag of tostitos! Just like Tostilocos.

For tostiesquites, is the same concept: you open the tostitos bag sideway, add the esquite on top of the chips then top it with all the fixings.

Another way is to serve it on a large plate. Perfect for gatherings….but better eat it fast! Before all of the chips get super soggy.

This Esquite antojito is so popular in Mexico for a reason! It’s a great way to enjoy corn and top it with yummy ingredients. No one can resist this treat, so make extra for that Cinco De Mayo fiesta or any time of year!

2 glasses filled with con and topped with mayonnaise and crumbled cheese with a slice of lime.

💫 If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here! 🙏🏼

Print Recipe:

3 glasses filled with con and topped with mayonnaise and crumbled cheese with a slice of lime.

Esquite – Elote In A Cup Recipe

Servings 4 cups
Ana Frias
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Esquite (Elote In a Cup) is a delicious and different way to enjoy the famous Mexican Street Corn. Fresh corn kernels are cooked to a buttery, tender and flavorful treat served in a cup.
4 cups

Ingredients
  

  • 4 large ears corn husked
  • 2 tablespoons butter
  • ¼ cup white onion finely chopped
  • 1 jalapeño or serrano pepper thinly sliced
  • 2 cups water
  • ½ teaspoon kosher or sea salt
  • 3 epazote leaves if you can find them
  • 2 large juicy limes (divided)
  • 4 tablespoons mayonnaise or chipotle crema or more to taste
  • ½ cup crumbled cotija cheese
  • ¼ cup fresh cilantro
  • Chili lime seasoning or tajin

Instructions
 

  • Clean your cobs: remove the leaves and corn silks.
    4 large ears corn
  • With a very sharp knife shell the corn flush and set aside.
  • Melt butter over low-medium heat (without browning it) in a large nonstick skillet over high heat. Add the onion, jalapeño pepper and saute for 2 minutes or until softened. 
    2 tablespoons butter, ¼ cup white onion, 1 jalapeño or serrano pepper
  • Add the water, corn and spread the mixture around the pan to form an even layer. Place the epazote on top and cover with a lid. Cook on medium-low about 20 to 25 minutes stirring occasionally.
    2 cups water, 3 epazote leaves
  • Add the salt and the juice of 1 lime. Stir to integrate all ingredients. Taste for salt and lime juice and add more according to taste.
    ½ teaspoon kosher or sea salt, 2 large juicy limes (divided)
  • Serve on cups or bowls and top with mayonnaise or chipotle crema, sprinkle cilantro (optional), cotija cheese, chili pepper seasoning.
  • Serve hot with lime wedges.

ADD YOUR OWN PRIVATE NOTES

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NUTRITION

Serving: 1cup | Calories: 156kcal | Carbohydrates: 17g | Protein: 3g | Fat: 34g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 291mg | Potassium: 22mg | Fiber: 1g | Sugar: 4g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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