Mexican Street Corn Cups

Mexican Street Corn Cups (Easy Esquites)

If you love the bold, zesty flavor of Mexican street corn, this quick “corn in a cup” version is about to be your new favorite. It’s creamy, tangy, a little spicy, and topped with salty cheese, cilantro, and chili powder — perfect as a snack, side dish, or party dip-style cup.

Flavor & Texture Highlights

Sweet corn + creamy chili-lime sauce + salty cotija and fresh cilantro = the perfect mix of sweet, tangy, and savory in every bite.

Jump to Section 

• Why You’ll Love This Recipe
• What You’ll Need
• How to Make It
• Helpful Tips
• FAQs
• Recipe

Why You’ll Love This Recipe

• Ready fast with frozen corn (no grill needed)
• Creamy, spicy, tangy street-corn flavor
• Easy to serve in cups for parties
• Customizable heat and toppings

What You’ll Need

Exact measurements are listed in the recipe section below.

• Frozen corn
• Sugar (for cooking the corn)
• Mayonnaise and sour cream
• Sriracha (or your favorite hot sauce)
• Salt (and lime salt if you like)
• Cotija cheese or queso fresco
• Cilantro
• Chili powder
• Lime wedges

How to Make It

1. Simmer the corn in sweetened water until tender, then drain well.
2. Stir together mayo, sour cream, sriracha, and seasonings.
3. Toss warm corn with the creamy sauce until coated.
4. Spoon into cups and top with cheese, cilantro, chili powder, and a lime wedge.

Helpful Tips

• Drain well: Extra water will thin the sauce.
• Adjust the heat: Start small with sriracha, then add more.
• No cotija? Use queso fresco, feta, or even grated parmesan in a pinch.
• Serving idea: Set up a topping bar so everyone customizes their own cup.

FAQs

• Can I use fresh corn? Yes — cook kernels until tender, then proceed the same way.
• Can I make it ahead? You can mix the sauce and toppings ahead, but toss with corn right before serving for best texture.
• Is lime salt required? No — it’s optional. Regular salt + extra lime juice works great.

Mexican Street Corn Cups 

Prep Time: 10 minutes  |  Cook Time: 5 minutes  |  Total Time: 15 minutes  |  Servings: 4

Ingredients

• 2 tablespoons sugar
• 1 pound frozen corn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon sriracha (or to taste)
• Kosher salt, to taste
• Lime salt (optional), to taste
• 1/2 cup cotija cheese or queso fresco, crumbled
• 1/4 cup cilantro (or to taste)
• Chili powder, to taste
• 1 lime, cut into wedges

Instructions

1. Bring 1 cup water to a boil and add the sugar. Add corn, cover, and simmer 3–5 minutes until tender.
2. Meanwhile, mix mayonnaise, sour cream, sriracha, kosher salt, and lime salt (if using) in a small bowl.
3. Drain the corn well and return it to the pan. Cool for about 3 minutes.
4. Add the creamy sauce to the corn and stir until well combined.
5. Divide into 4 cups. Top with cheese, cilantro, chili powder, and a lime wedge. Serve immediately.

Notes

• For extra tang, squeeze fresh lime juice over the top right before serving.
• For a smoky vibe, use smoked chili powder or a pinch of smoked paprika.