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Creamy Corn Cups ("Esquites")

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  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: 4 servings
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4 ears sweet corn, husked and silks removed

4 tablespoons mayonnaise or Mexican sour cream

4 tablespoons unsalted butter, softened

6 tablespoons crumbled queso fresco or mild feta cheese

Ground chili powder, for sprinkling

Salt, for sprinkling

Lime wedges, for serving, optional


  1. Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.