Esquites (Mexican Corn Cups)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Neither boiled under water nor fried dry, the kernels steam briefly in butter and a splash of water under a lid, which cooks them through while keeping them springy.
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Mayonnaise and crumbled cotija never meet the stove; they are spooned onto each cup afterward, and since cotija brings its own salt, salt is added a little at a time.
Ingredients
Instructions
- 1
Chop the onion, epazote and serrano.
Cut the lime into 4 wedges.
- 2
Melt the butter in a lidded pan over medium-high heat and cook the onion for about 2 minutes, until translucent.
- 3
Add the corn, water, epazote and serrano.
Cover and cook for 6-8 minutes, then turn off the heat when the kernels are cooked but retain some bite.
- 4
Divide between 4 cups and distribute the mayonnaise and Cotija over them.
Add the salt and ground chile gradually to taste, and serve each cup with a lime wedge to squeeze over just before eating.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Esquites Recipe
Mexico in My Kitchen / Mely Martínez · Checked: 2026-09-07
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