If you love authentic Mexican recipes as much I do, try my Charro Beans, Chiles Rellenos, and Horchata.
I am a little obsessed with Mexican street corn and I love it cut from the cob even more than I love traditional elote (on the cob). You can use frozen corn for this recipe and enjoy esquites all year long!
What are Esquites?
Esquite, also called elote en vaso (corn in a cup), is a common snack sold from food carts in the streets of Mexico. It’s similar to elote but the corn is cut off the cob and served warm, in disposable cups with Mexican crema, chili powder and lime.
How to make Esquites:
- Add butter to a skillet over medium heat. Once melted, add onion and pepper and saute until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes). Season with black pepper and a little salt and divide among 4 cups.
- To each cup add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine. Sprinkle generously with grated cheese and chili powder, to taste. Garnish with cilantro and serve with lime wedges to squeeze on top.
MAKE AHEAD AND FREEZING INSTRUCTIONS:
To make-ahead: Saute and cook onion and corn mixture. Allow to cool and store covered in the fridge. Prepare the topping ingredients and store in the fridge. When ready to serve, rewarm corn mixture in a skillet before dividing into cups and adding topping. To freeze corn: After cooking the corn, allow to cool and store in a freezer safe container for up to 6 months. Thaw overnight in the refrigerator. When ready to serve, rewarm corn mixture in a skillet before dividing into cups and adding topping. FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. This post contains affiliate links.
