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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
Course Side Dish
Cuisine Mexican
Keyword Esquites
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 6 People


  • 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


  • 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.