Cooked - Mexican Street Corn Cups (Esquites Style)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Cups (Esquites Style)

12.0

5 cans corn (15 oz each), drained

3 tbsp butter

1–1½ tsp salt (start with 1 tsp, adjust to taste)

½ tsp black pepper (optional)

1¼ cups mayonnaise

1¼ cups sour cream (or Mexican crema)

2½ cups cotija cheese (crumbled, or feta as substitute)

2 tbsp Tajín (or to taste)

Juice of 2 limes (plus extra wedges for serving)

3 tbsp cilantro, chopped (optional)

Cook the corn – In a large skillet or Dutch oven, melt 3 tbsp butter over medium-high heat. Add the drained corn, 1 tsp salt, and ½ tsp black pepper. Sauté 7–8 minutes, stirring occasionally, until hot and lightly golden. Taste; add up to another ½ tsp salt if needed.
Mix the sauce – In a bowl, whisk together 1¼ cups mayonnaise and 1¼ cups sour cream.
Combine – Transfer the hot corn to a large bowl or foil pan. Stir in the mayo–sour cream mix until all kernels are coated.
Add toppings – Mix in 2 cups of the cotija cheese (reserve ½ cup for garnish). Squeeze in juice of 2 limes. Sprinkle in Tajín to taste. Stir well.
Finish & serve – Top with the remaining ½ cup cheese, more Tajín, and cilantro if using.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇲🇽Mexican

Occasions🤝Gathering🎊Party

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 40 weeks ago

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