Mexican Street Corn Cups (Esquites)

Name: Mexican Street Corn Cups (Esquites)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Cuisine: Mexican
Ingredients: 8 pieces Corn (8 ears of corn (husked)); 6 tbsp Mayonnaise (6 tablespoons mayonnaise); 2 tbsp Lime Juice (2-3 tablespoons fresh lime juice — up to 3); 1 cup Crumbled Cotija Cheese (1 cup crumbled Cotija (plus more for serving. Can use Parmesan)); 3 tbsp Cilantro (3 tablespoons chopped fresh cilantro (plus more for serving)); 0 pieces Table Salt (salt and black pepper); 0 pieces Chili Powder (chili powder for garnish); 0 pieces Red Onion (minced red onion for garnish)

Mexican Street Corn Cups (Esquites) - Appetizers,Side Dish (Mexican)

20 minMexican

Servings10

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Vegetarian
Pescatarian
Halal

Steps

1Char the Corn
2Preheat broiler to high or heat grill to medium-high heat.
3Place 8 ears of corn directly on grill grates or on a baking sheet under broiler.
4Cook 8 to 10 minutes, turning every 2 to 3 minutes to char all sides evenly. Corn should have nice golden-brown spots but shouldn't be completely blackened.
5Remove from heat and let cool for 5 minutes until safe to handle.
6Prepare the Corn Mixture
7Using a sharp knife, cut kernels from corn cobs into a large mixing bowl. You should have about 4 to 5 cups of corn kernels.
8In a small bowl, whisk together 6 tablespoons mayonnaise, 2-3 tablespoons fresh lime juice, 1 cup crumbled Cotija, and 3 tablespoons chopped fresh cilantro. Season with salt and black pepper to taste.
9Pour dressing over corn kernels and gently fold together until corn is well coated.
10Assemble and Serve
11Divide corn mixture evenly among 8 small cups or mason jars.
12Top each serving with additional crumbled Cotija cheese, fresh cilantro, minced red onion, and a generous sprinkle of chili powder.
13Serve immediately while corn is still warm, or refrigerate up to 2 hours before serving.