Esquites (Mexican Street Corn Cups)

Hot, buttery, cheesy… y un poquito picantes. These Esquitesaka Elote en Vasoare Mexican street corn like you've never had before. Whether you go classic with crema y Tajín or level it up with chamoy and Flamin' Hot Cheetos, they're the ultimate antojito to spice up any day.

Why You'll Be Obsessed

This isn't just corn in a cup, it's flavor fireworks. We're layering textures.. HELLO crunchy Cheetos and creamy cotija, playing with heat Tajín and chamoy, anyone?, and finishing with a squeeze of lime that brings it all together. Plus, you can make it as classic or as extra as you want. We use the same layering technique in our famous mom's tamales recipe.

Whether you grew up eating Elote or you're just discovering the magic, these Esquites hit every craving, dulce, salado, acidito, and un poquito spicy.

Let's Talk Ingredients

At the heart of Esquites is the corn, but it's the little upgrades that take it from simple to unforgettable.

• Corn: Fresh is best (Elote, baby), but frozen kernels work too. Juicy, sweet, and the soul of this dish.
• White onion: Adds sweetness and depth when sautéed with garlic, think of it as the sofrito mexicano.
• Cold butter: Melts slowly into the corn, adding richness and a silky finish that hugs every bite.
• Crema: Tangy, luscious, and the key to that creamy mmm factor We all love.
• Tajín: A chili-lime seasoning that gives everything a spicy, citrusy sparkle. Trust us, you'll want to put it on everything.

Note: Find the full list of ingredients and measurements in the Recipe Card.

Build Your Cup!

This isn't a recipe you cook, it's one you build. Each layer has its moment, from the buttery corn base to the final squeeze of lime.

1. Prep the corn. Husk the corn and remove the silks. Cut the kernels off with a sharp knife, avoiding the hard core. Cut the cobs in half for easier handling.

1. Sauté garlic and onion. Heat oil in a large skillet over medium heat. Add garlic and onion. Sauté until the garlic is golden and fragrant, not burned.

1. Add the corn and butter. Lower the heat to low and stir in the corn kernels. Once combined, add the cold butter and let it melt fully.

1. ⁠Simmer with broth and epazote. Pour in chicken broth and add the epazote. Cook over medium-low heat for about 8 minutes, stirring occasionally.

1. Finish the corn base. Remove the epazote. Season the mixture with salt and pepper to taste. Keep warm.

1. ⁠Prep the cup with crema and cheese. Spread crema around the inside of a cup. Add a base layer of grated cheese.

1. Add the esquites and toppings. Spoon in the hot esquites. Top with more cheese, lime juice, Tajín, and a final drizzle of crema.

1. Serve immediately. Serve while warm for the good contrast of creamy, juicy, and zesty.

Looking for the good plato fuerte to pair with your Esquites? These little corn cups are the ultimate sidekick to just about any Mexican-inspired main. Try them with our juicy Birria Tacosor go classic with melt-in-your-mouth Crispy Pork Carnitasthey're made for scooping with soft tortillas and piling high with Esquites.

If you're just here for the vibes (we see you), you should try our Enchiladas Verdes and you can't miss our Homemade Guacamole to make it a full-on fiesta.

Cook notes

Epazote has a unique flavor, so there's no good sub, but you can leave it out completely and still get a good result. A little oregano or cilantro can give a different twist if you're feeling creative.

Totally up to you. The base isn't spicy at all, so the heat comes from toppings like Tajín, chamoy, and the crushed Flamin' Hot Cheetos. Add a little or a lot, tú decides!

We recommend a semi-hard cheese like queso fresco, Monterey Jack, or even mozzarella for meltiness. For the loaded version, cotija is a must, it brings the salty kick that balances the crema and corn.

What you need

• 4 corn on the cob with husk or 2½ cups kernels / 300 g
• 1 tbsp olive oil
• 1-2 garlic cloves finely diced
• 2 cups white onion finely diced
• 1/4 cup cold butter cubed
• 3/4 cup chicken broth
• 1 tsp chopped epazote optional
• salt and pepper to taste
• 2 tbsp crema sour cream
• 1/3 cup grated semi-hard cheese
• 1 tbsp lime juice
• 1 tsp tajín or chili-lime seasoning
• 1½ tbsp crema sour cream
• 2 tbsp melted cotija cheese
• 1/2 tbsp chamoy
• 1/4 cup Flamin' Hot Cheetos crushed
• 1/2 tsp tajín

Method

1. Husk the corn and remove the silks. Cut the kernels off with a sharp knife, avoiding the hard core. Cut the cobs in half for easier handling.
2. Heat oil in a large skillet over medium heat. Add garlic and onion. Sauté until the garlic is golden and fragrant, not burned.
3. Lower heat to low and stir in the corn kernels. Once combined, add the cold butter and let it melt fully.
4. Pour in chicken broth and add the epazote. Cook over medium-low heat for about 8 minutes, stirring occasionally.
5. Remove epazote. Season the mixture with salt and pepper to taste. Keep warm.
6. Spread crema around the inside of a cup. Add a base layer of cheese.
7. Spoon in the hot esquites. Top with more cheese, lime juice, Tajín, and a final drizzle of crema.
8. Crush Flamin' Hot Cheetos into fine crumbs.
9. Spread crema inside the cup and add a layer of grated cheese.
10. Add hot esquites, then pour over melted cheddar, another layer of cheese, chamoy, crushed Cheetos, lime juice, and Tajín.