Esquites (Mexican Corn Cups Street Food)

Esquites (Mexican Corn Cups Street Food)
Esquites with a Lime Wedge and Cilantro Garnish

Esquites are a popular Mexican street food snack which consist of grilled corn kernels mixed in a spiced tangy mayonnaise and cheese. Usually served in paper cups for a few pesos on the streets of Mexico, Esquites can definitely fit the party atmosphere. They can be served as a side dish at an afternoon barbecue or as a passed hors d’ouevre to add some variation to traditional cocktail party fare. I like serving them in traditional Won Ton soup spoons as a sort of single bite hors d’ouevre.

The traditional way is to grill full ears of corn over a flame until the outside of the kernels are a bit blackened. For this recipe however, I find it perfectly acceptable to use canned corn as long as it is properly rinsed and dried before beginning. This makes the recipe easily simple to make, taking less than 15 minutes from start to serve.

Ingredients:

1 kg Canned Corn; rinsed and dried.

3 tbsp Mayonnaise

100 grams Crumbled Cotija Cheese; Feta can be substituted if Cotija is hard to find.

1 Lime

4 cloves of Garlic, minced

2 tbsp Chopped Cilantro

Salt; to taste

Pepper; to taste

1 tbsp Sunflower Oil

2 tsp Tajin Seasoning; optional

How To Make Esquites:

1. In a large pan on high heat, add the oil and allow to heat up. Pour in all the corn and spread it evenly over the surface of the pan.

2. While that begins to heat, in a separate bowl combine the mayonnaise, Garlic, Juice from the lime, Cilantro, Salt and Pepper, and the Tajin Seasoning if you want to add a little extra kick.

3. By this point the corn should have started to blacken on one side. Toss the corn in the pan around until mixed up again, and let char for a few more minutes.

4. Remove from heat, and add to the bowl. Add in the Cotija Cheese (Feta is a fine substitute) and mix it up.

Esquites (Mexican Corn Cups Street Food)

Esquites (Mexican Corn Cups Street Food)

This easy version of a classical Mexican Street snack is perfect for outdoor barbecues, or a fun twist for cocktail party hors d'ouevres
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Course: Side Dish
Cuisine: Mexican
Keyword: Esquites
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 6 People

Ingredients

  • 1 kg Canned Corn
  • 3 tbsp Mayonnaise
  • 100 grams Cotija Cheese (Crumbled) Feta is an OK substitute
  • 1 Lime
  • 4 Cloves garlic Minced
  • 2 tbsp Cilantro Chopped
  • Salt and Pepper to taste
  • 1 tbsp Sunflower Oil
  • 2 tsp Tajin Seasoning optional

Instructions

  • In a large pan on high heat, add the oil and allow to heat up. Pour in all the corn and spread it evenly over the surface of the pan.
  • While that begins to heat, in a separate bowl combine the mayonnaise, Garlic, Juice from the lime, Cilantro, Salt and Pepper, and the Tajin Seasoning if you want to add a little extra kick.
  • By this point the corn should have started to blacken on one side. Toss the corn in the pan around until mixed up again, and let char for a few more minutes.
  • Remove from heat, and add to the bowl. Add in the Cotija Cheese (Feta is a fine substitute) and mix it up.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

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