Mexican Street Corn Esquites: Creamy, Spicy Bliss in a Cup

Experience the delightful blend of creamy, spicy flavors with this Mexican Street Corn Esquites recipe - a quick, crowd-pleasing treat.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 cups

Course: Appetizer

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Corn Base

4 ears Sweet Corn Use fresh or frozen for the best flavor
2 tablespoons Butter Adds rich creaminess
1 cup Water Helps create a delicious broth
to taste teaspoon Salt Adjust to enhance flavors

For the Creamy Mixture

2 to 3 tablespoons Mayonnaise Provides classic creaminess
1 teaspoon Ground Chile Piquin Powder Gives a spicy kick
1/2 lime Lime Freshly squeezed juice for acidity

Optional Toppings

1/4 cup Cotija Cheese Crumbled for added richness
2 tablespoons Chopped Cilantro Adds a fresh note
1/4 cup Diced Jalapeños For more heat

Equipment

medium saucepan

Method

Step‑by‑Step Instructions

Begin by shucking the corn, removing husks and silk. Cut kernels from the cob into a bowl.
In a saucepan, combine corn kernels, butter, water, and salt. Stir gently and heat.
Over medium heat, bring the mixture to a simmer. Cook until corn is tender, about 8-10 minutes.
Carefully ladle the corn and broth into cups. Use a slotted spoon if desired.
Add mayonnaise and chile piquin to each serving and stir gently to mix.
Squeeze lime juice over each serving, stir gently to combine flavors.
Serve warm, garnished with optional toppings like cotija cheese or cilantro.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 4mg

Notes

Enjoy fresh for the best flavor. Customize ingredients based on preference for a unique twist.

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