Mexican Corn Cups (Esquites) - In Search Of Yummy-ness

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A clear cup of Mexican-style corn and someone cutting grilled corn kernels off of a cob. Text overlay says "Easy and Delicious Mexican-Style Corn Cups with Grilled Corn".

Looking for a fresh, flavour-packed summer snack? These Mexican corn cups, also called esquites or elote en vaso, are creamy, tangy, and loaded with lime, mayonnaise, Cotija cheese, and sweet corn.

Follow my step-by-step instructions to make this recipe with grilled corn for a wonderful charred flavour, or frozen corn for a quick and convenient version that comes together in minutes.

This recipe is great for barbecues, potlucks, or an easy anytime treat.

A close up of a clear cup containing mexican corn with the text "Made with Grilled Corn."

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Recipe Highlights

Servings: Makes 8 (serves about 4-6 people as a side dish)
Time Commitment: 20-25 minutes for the grilled version, 10-15 minutes if you use frozen corn.
Effort Required: Easy and quick! Perfect for weeknights or preparing in advance for events.
Special Equipment: Grill (gas or charcoal), or stovetop and skillet for frozen corn version.
Ingredient Complexity: Mix of pantry basics and specialty items (Cotija cheese can be substituted with Feta if unavailable)
Dietary Notes: Vegetarian; can be made dairy-free by substituting vegan mayonnaise and omitting cheese.

Jump to Section:

Recipe Highlights
The Story Behind This Dish
Ingredients & Substitutions
What is Cotija Cheese?
Tips for Buying Corn on the Cob
How to Cut Corn Kernels off the Cob
How to Make Mexican Corn Cups
Tips for Grilling Corn
Time-Saving Tip: Use Frozen Corn!
Frequently Asked Questions
❋ Recipe ❋

The Story Behind This Dish

There's nothing like fresh grilled corn in the summer: sweet, slightly charred, and perfect with a little salted butter.

One of my favourite ways to enjoy it is in these Mexican-style corn cups. This spoonable, mess-free version is just as satisfying as corn on the cob but with so much more flavour.

I've had esquites a few times over the years, but it was always made the traditional way with boiled corn.

After learning that some street vendors grill the corn before mixing it with crema or mayonnaise, I started making this Mexican corn snack at home with grilled corn for extra flavour.

I use mayonnaise instead of crema since it's easier to find here, but you can use either in this recipe.

Ingredients & Substitutions

Vegetable Oil: For brushing the grill. Canola or grapeseed oil also works.
Fresh Corn: Best grilled within a day or two of purchase. Substitute with 3 cups frozen corn (see recipe card note).
Mayonnaise: Adds creaminess. Mix in sour cream for extra tang, or use Mexican crema instead.
Lime Juice: Adds brightness. Use lime juice for the best flavour; lemon doesn't give the same taste.
Chili Powder: Adds heat and colour. Use ancho, chipotle, or your favourite blend. Add cayenne for extra spice.
Salt: Enhances flavour. Omit if using salty Feta.
Cotija Cheese: Crumbly, mild, and salty. Substitute with Feta.
Cilantro: For flavour and garnish. Use parsley if preferred, though the taste will differ.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

An illustration of a recipe card next to a green bowl with ingredients falling into it.

See the recipe card for the complete ingredient list and recipe instructions.

An illustration of a clear jar with a creamy mixture inside, with a spoon sticking out of it.

TIP: You can make your own Mexican crema at home using heavy cream!

What is Cotija Cheese?

Cotija cheese is a crumbly Mexican cheese made from cow's milk. It's similar to Feta cheese, but it's far less salty and has a milder flavour overall.

A package of Fromagerie de la ferme Cotija cheese.

I bought my Cotija cheese from a family-owned Mexican grocery store, but I've been told that Whole Foods and Sobeys may have it as well.

If you can't find Cotija, you can use Feta instead, but be sure to add less salt to the recipe (you might not need any).

Tips for Buying Corn on the Cob

The freshest, sweetest corn usually comes from farm stands, but local grocery store corn is also a good option.
Corn starts converting sugars into starch right after harvest, so the fresher, the sweeter.
Look for ears with bright green husks that are tightly wrapped and slightly damp-these are signs of freshness.
In Canada, partly husked corn in plastic packs is common outside peak summer; it's less fresh than fully husked corn but still works in this recipe.

How to Cut Corn Kernels off the Cob

I like to hold my corn vertically when I cut off the kernels, but if you find this tricky, you can lay the corn down on the board instead.

Just cut off a strip of kernels to create a "flat" side, then lay the flat side down on the board and continue cutting off the kernels in strips all the way around each cob.

There's no wrong or right way. Just do what's easiest for you (and keep your fingers out of the way!).

How to Make Mexican Corn Cups

This recipe isn't difficult to make, but it does take a little time to prep the corn and grill the cobs. If you want to make it faster, scroll down to learn how to make this with frozen corn.

Grill the Corn

A fresh ear of corn with husks pulled down.

Step 1: Before you start cooking, remove the husks and corn silks from your ears of corn.

Four shucked ears of corn on a hot grill.

Step 2: Grill husked corn cobs for about 10-15 minutes, or until cooked through and slightly charred.

Make the Corn Mixture

Someone cutting kernels of corn off of a grilled cob.

Step 3: Allow corn to cool enough to handle, then cut the kernels off of the cobs.

Step 4: In a bowl, combine the mayonnaise, lime juice and chili powder. Then mix in the corn kernels.

Assemble the Corn Cups

To assemble, layer the corn mixture with cheese so each bite gets a bit of everything.

Step 1: Spoon a layer of the corn mayo mixture into small cups.

Step 2: Sprinkle on a layer of cheese, cilantro, and more chili powder.

Step 3: Add another layer of corn and continue layering ingredients until the cups are full. Serve immediately (slightly warm or at room temperature).

If you don't want to serve the corn in cups, you can use small bowls instead.

I like to serve this with lime wedges, because the acidity helps to cut through the richness of the mayonnaise and cheese.

An illustration of a clock with four lines next to it indicating speed.

Make Ahead: You can prep part of these Mexican corn snacks in advance. Grill and cut the corn, then store the kernels in the fridge. Mix the mayo, lime juice, and chili powder separately. Assemble everything just before serving for the best texture.

Overhead shot of 3 clear cups containing a mexican corn mixture.

Tips for Grilling Corn

When it comes to cooking the corn, you have several options. Here are some tips to get you started.

You can grill corn on a gas or charcoal grill. I like the extra flavour charcoal gives, but either works well.
Husked corn cooks in about 10 minutes and gives you a charred, chewy texture.
Corn wrapped in foil or left in the husk takes closer to 20 minutes and turns out tender and juicy. Soak corn with the husks on for about 15 minutes before grilling to help prevent burning.

An illustration of a charcoal kettle grill.

Need help getting started with charcoal grilling? Check out my charcoal grill guide for beginners.

Time-Saving Tip: Use Frozen Corn!

No fresh corn? No problem.

Frozen corn is an easy way to enjoy these flavourful Mexican corn cups anytime, without having to shuck corn cobs or cut off the kernels.

To Make the Recipe with Frozen Corn:

Rinse 3 cups of frozen corn under warm water to quickly defrost it. Drain thoroughly.
Melt 1 tablespoon of butter in a medium skillet over medium-high heat.
Add the drained corn to the pan. Cook for 5-10 minutes. The corn will be juicier when cooked for less time but will take on tasty browned bits if you leave it in the pan longer.
Remove from heat and allow to cool. Then add to the mayonnaise mixture and continue with the recipe.

Frequently Asked Questions

Can I make esquites without a grill?

Yes! If you don't have a grill, you can use boiled or sautéed corn instead. The recipe includes stovetop instructions for convenience.

Can I use canned corn instead of fresh or frozen?

You can, but the texture and flavour won't be quite the same. If using canned, drain and rinse well, then sauté in a bit of butter or oil to bring out more flavour.

Should these corn cups be served warm or cold?

You can serve them either way, however, I have found that if the corn is too hot, the mayonnaise will separate and become greasy. I prefer to enjoy the corn at room temperature or cold.

Mexican corn cups are one of my favourite snack recipes. I hope you'll try them at your next BBQ or picnic.

If you end up making this dish, let me know how it turned out in the comments below!

❋ Recipe ❋

A close up of a clear cup containing a mexican corn mixture.

Mexican Corn Cups (Esquites)

Recipe By: Shareba Abdul 4.3 from 27 votes SaveSaved! Print Servings: 4 servings Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Mexican corn cups (a.k.a. esquites) are so easy to make! This healthy snack is loaded with flavour from grilled corn, lime, mayo, cheese and more. Course: SnackCuisine: Mexican

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Ingredients

1x2x3x

▢ 1 teaspoon vegetable oil, for brushing the grill (or canola)
▢ 4 ears corn, husked (or 3 cups of frozen corn, see note)
▢ ¼ cup mayonnaise, or Mexican crema
▢ 2 teaspoons lime juice, plus extra lime wedges for serving, if desired
▢ 1 teaspoon chili powder, plus extra for sprinkling (use ancho, chipotle, or your favourite mix)
▢ salt, to taste (omit if using Feta cheese)
▢ ½ cup Cotija cheese, crumbled (substitute with Feta)
▢ 1 tablespoon cilantro, finely chopped for garnish (or parsley)

Required Tools

Charcoal or Propane Grill

Instructions

Cook Mode(Prevent your screen from going dark)

Preheat your grill to medium-high heat.
Brush grill grates with oil using a heat-proof barbecue brush or a folded coffee filter dipped into oil.
Grill corn, turning every few minutes, for 10-15 minutes or until the ears are cooked through and are slightly charred. Remove cooked corn from grill and set aside to cool down enough to handle.
Meanwhile, in a medium bowl, combine the mayonnaise, lime juice and chili powder. Set aside.
Stand an ear of corn up lengthwise on a cutting board (flat end down), and hold it from the top with your non-dominant hand. Carefully, use a large kitchen knife to cut the kernels of corn off of the cob, and place into a large mixing bowl. Repeat with all ears of corn.
Combine the corn with the mayonnaise mixture, and season with salt as desired.
Spoon a layer of the corn mayo mixture into small cups. Sprinkle a layer of cheese, cilantro (optional), and more chili powder (if desired), then add another layer of corn and continue layering ingredients until the cups are full.
Serve immediately (slightly warm or room temperature) with lime wedges. Refrigerate unused portions promptly. Leftovers will last about 1-2 days in the fridge.

Nutrition

Calories157kcalCarbohydrates2gProtein3gFat16gSaturated Fat5gCholesterol23mgSodium309mgPotassium25mgFiber1gSugar1gVitamin A280IUVitamin C0.7mgCalcium92mgIron0.2mg

Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.

Notes

Choosing Corn:

Use fresh corn for the best flavour, ideally grilled within a day or two of purchase.
If fresh isn't available, substitute with 3 cups frozen corn (thawed and cooked). See instructions below.

Grilling Tips:

Brush the grill with vegetable oil to prevent sticking.
For juicier corn, grill with husks on or wrapped in foil for 16-20 minutes after soaking husks in water for 15 minutes. For chewy charred corn, grill without husks or foil.

Make Ahead: Grill and cut off kernels in advance, storing them in the fridge. Prepare the mayonnaise mixture ahead and also store it in the fridge. Assemble just before serving. To Make the Recipe with Frozen Corn:

Rinse 3 cups of frozen corn under warm water to quickly defrost it. Drain thoroughly.
Melt 1 tablespoon of butter in a medium skillet over medium-high heat.
Add the drained corn to the pan. Cook for 5-10 minutes. The corn will be juicier when cooked for less time, but will take on tasty browned bits if you leave it in the pan longer.
Remove from heat and allow to cool. Then add to the mayonnaise mixture and continue with the recipe.

Please read the full blog post for all of my tips, variations, and recommendations for this recipe.