Warm Esquites in a Cup with Lime and Cotija

Why You’ll Love This Recipe

• All the street-corn flavor, none of the mess—served neatly in a mug.
• Fast stovetop method with satisfying char and creamy, tangy dressing.
• Easy to scale for parties and customizable for any heat level.
• Uses simple, affordable ingredients you likely have on hand.

Grocery List

• Produce: Fresh corn on the cob (or frozen kernels), limes, cilantro
• Dairy: Cotija cheese, unsalted butter
• Pantry: Mayonnaise, chili powder (or chili-lime seasoning), neutral oil, kosher salt, black pepper

Full Ingredients

Corn Base

• 4 cups corn kernels (from about 5 ears fresh corn, or frozen kernels thawed)
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (canola or avocado)
• Pinch of kosher salt (about 1/8 tsp), to season during sauté
• 2 tbsp water (optional, to steam if using frozen corn)

Mayo-Lime-Chile Dressing

• 1/3 cup mayonnaise
• 3 tbsp fresh lime juice (about 2 limes)
• 1 to 1 1/2 tsp chili powder (ancho or a mild chili-lime seasoning), to taste
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To Finish & Serve

• 1/2 cup crumbled cotija, plus more for topping
• 1/4 cup chopped fresh cilantro, plus more for topping
• 4 lime wedges (one per mug)
• Extra chili powder or chili-lime seasoning, for dusting

Step-by-Step Instructions

Step 1: Prep your ingredients and mugs

Chop the cilantro, crumble the cotija, and juice the limes. Warm four mugs by filling them with hot tap water; let them sit while you cook so the esquites stay hot when served.

Step 2: Heat the skillet and char the corn

Place a large (12-inch) skillet over medium-high heat until hot, about 2 minutes. Aim for a surface temperature of 375–400°F if you have an infrared thermometer. Add the butter and oil. When the butter foams, add the corn and a pinch of salt. Spread into an even layer and cook undisturbed for 3 minutes to develop char. Stir, then continue cooking 3–5 minutes more, stirring just a few times, until the kernels are lightly blistered and steaming.

Step 3: Make it extra juicy (optional steam for frozen corn)

If using frozen corn or if the pan looks dry, splash in 2 tbsp water and cook 30–60 seconds, stirring, until the water mostly evaporates and the corn is hot through.

Step 4: Whisk the mayo-lime-chile dressing

While the corn cooks (or immediately after), whisk together the mayonnaise, lime juice, chili powder, kosher salt, and black pepper in a large heatproof bowl until smooth and creamy.

Step 5: Toss while hot

Scrape the hot corn straight into the bowl with the dressing and toss until every kernel is glossy and well coated. Fold in half of the cotija and half of the cilantro, reserving the rest for topping. Taste and adjust seasoning—add more lime for brightness or chili powder for heat.

Step 6: Serve in mugs with garnish

Dump the hot water from the mugs. Spoon the esquites into the warm mugs. Top with the remaining cotija and cilantro, then dust lightly with chili powder or chili-lime seasoning. Tuck a lime wedge into each cup. Serve immediately while warm.

Pro Tips

• Don’t stir too often while charring—letting the corn sit creates those tasty browned spots.
• Toss the corn with the dressing while it’s hot so the mayo thins slightly and clings to every kernel.
• Warm mugs keep the dish at an ideal temperature for serving; a few minutes with hot water makes a big difference.
• Use ancho chili powder for rich, mild warmth; add a pinch of cayenne if you want a kick.
• Fresh corn is best in season, but high-quality frozen corn makes excellent esquites year-round.

Variations

• Chipotle-Lime: Stir 1 tbsp finely chopped chipotle in adobo plus 1 tsp adobo sauce into the dressing for a smoky, spicy version.
• Street-Vendor Style: Add 1/2 cup low-sodium chicken broth and a sprig of epazote to the skillet after charring; simmer 3–4 minutes to infuse, then proceed. Serve slightly brothy.
• Dairy-Free/Vegan: Use vegan mayonnaise and substitute vegan feta for cotija, or omit cheese and add a pinch more salt and chili powder.

Storage & Make-Ahead

For best texture, toss corn with dressing just before serving. You can char the corn up to 3 days ahead; refrigerate in an airtight container. Reheat in a skillet over medium heat for 2–3 minutes or in the microwave for 60–90 seconds until hot, then mix with dressing and finish with fresh cotija, cilantro, and lime. Leftover assembled esquites keep 2 days chilled; reheat gently and refresh with a squeeze of lime and a sprinkle of fresh cilantro.

Nutrition (per serving)

Approximate values: 390 calories; 28 g fat; 32 g carbohydrates; 8 g protein; 4 g fiber; 520 mg sodium. Values will vary based on specific brands and exact salt added.