Esquites/ Creamy Corn Cups

Pat Duran


These are just like you can buy at the marketplace in Mexico. Chef Arron

pinch tips: How to Shuck, Cook, and Cut Corn



4 servings


10 Min


5 Min


Stove Top


4 medium
ears of corn, husked and silk removed
4 Tbsp
crema mexicana ( like dairy sour cream)
4 Tbsp
unsalted butter
6 Tbsp
crumb;ed queso fresco or mild feta cheese


ground chili powder
lime wedges

Directions Step-By-Step

Bring a large saucepan of water sugared(about 3 Tablespoons sugar.) to a boil over medium-hi heat. Add the corn and cook until tender about 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool ever so slightly. Using a serrated knife or a corn remover utensil, remove kernels from the cob. Place corn in a bowl with the Crema Mexicana, butter, and cheese, Divide mixture between 4 individual small glasses or cups. Sprinkle chili powder and salt on top to taste. Squeeze on a little lime juice. Oh this is to die for !!!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #to, #cups, #GO