Mexican Street Corn Salad Cups (Esquites)

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Creamy, tangy, smoky corn served in individual cups—perfect for parties, BBQs, and meal prep.

Ingredients (Serves 4–6)

Corn Base

  • 4 cups corn kernels (fresh, frozen, or canned)
  • 2 tbsp butter

Creamy Dressing

  • ¼ cup mayonnaise
  • ¼ cup sour cream or Mexican crema
  • 2 tbsp fresh lime juice
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp smoked paprika
  • Salt & black pepper, to taste

Mix-ins

  • ½ cup cotija cheese, crumbled
    (or feta cheese)
  • 2 tbsp fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional)

Garnish (Optional but Recommended)

  • Extra cotija cheese
  • Chili powder or Tajín
  • Lime wedges
  • Chopped cilantro

 Step-by-Step Instructions

1️⃣ Cook the Corn

  1. Melt butter in a large skillet over medium-high heat.
  2. Add corn kernels and cook 8–10 minutes, stirring occasionally.
  3. Allow some kernels to char slightly for smoky flavor.
  4. Remove from heat and cool 5 minutes.

2️⃣ Make the Dressing

In a large bowl, whisk together:

  • Mayonnaise
  • Sour cream / crema
  • Lime juice
  • Garlic powder
  • Chili powder
  • Smoked paprika
  • Salt & pepper

Whisk until smooth and creamy.

3️⃣ Combine

  1. Add warm (not hot) corn to the dressing.
  2. Stir in:
    • Cotija cheese
    • Cilantro
    • Jalapeño (if using)
  3. Mix until evenly coated.

4️⃣ Serve

  • Spoon into small cups or bowls.
  • Top with extra cotija, chili powder or Tajín.
  • Garnish with lime wedges and cilantro.
  • Serve slightly warm or chilled.

 Pro Tips

  • Grill fresh corn before cutting off kernels for authentic street flavor
  • Let corn cool slightly before mixing so dressing doesn’t separate
  • Adjust lime and salt at the end—corn sweetness varies

 Nut & Allergy Information

Contains:

  • Dairy (butter, mayo, sour cream/crema, cheese)

Naturally Nut-Free:

  • ✔ No nuts in the recipe
  • ⚠ Always check packaged ingredients (mayo, cheese) for cross-contamination warnings

To Make Dairy-Free:

  • Use vegan butter, vegan mayo, dairy-free sour cream & vegan feta

To Make Egg-Free:

  • Use egg-free or vegan mayonnaise

Gluten-Free:

  • ✔ Naturally gluten-free (verify spice blends)

 Variations

  • Avocado Esquites: Add 1 diced avocado just before serving
  • Extra Spicy: Add chipotle powder or hot sauce
  • Protein Boost: Stir in grilled chicken or shrimp
  • Light Version: Use Greek yogurt instead of sour cream

 Q & A

Q: Can I use canned corn?
Yes. Drain and pat dry well to help it char instead of steam.

Q: Can this be made ahead?
Yes. Prepare up to 24 hours ahead. Stir and adjust seasoning before serving.

Q: What’s the difference between elote and esquites?
Elote = corn on the cob.
Esquites = corn off the cob, served in cups.

Q: Is feta a good substitute for cotija?
Absolutely. Feta is saltier and creamier but works very well.

Q: How long does it keep?
Up to 3 days refrigerated in an airtight container.

 Time Breakdown

  • Prep: 10 minutes
  • Cook: 10 minutes
  • Total: 20 minutes

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