I love Mexican corn dishes. They bring such bright, fresh flavors to any meal. Whether you like your corn warm in a cup or chilled in a salad, these recipes are simple to make and taste amazing. I know you’ll enjoy trying these easy takes on classic corn favorites!
I’ve put together two fantastic ways to enjoy corn. Both recipes are perfect for a quick snack or a side dish for your next get-together. Let’s get cooking!
Jump to Recipe:
Quick Mexican Corn Cups Esquites
These warm Mexican corn cups are so simple to put together and burst with flavor. It’s like street corn but served in a convenient cup, perfect for a fast snack or a side.
Key Ingredients & Tips for Esquites
- Corn Choice: You can use fresh corn cut from the cob or good quality frozen corn. Both work well for a tasty dish.
- Cotija Cheese: This crumbly, salty cheese is key for authentic flavor. If you can’t find it, crumbled feta cheese can be a good stand-in.
What You Need
- 2 cups corn kernels (fresh or frozen)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Salt to taste
⏱️ Time: 15 minutes🍽️ Yields: 2 servings
How to Make Esquites
Step 1: Cook the Corn
Heat a large skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring often, until they are slightly charred. If using frozen corn, cook until heated through and a little browned.
Step 2: Mix the Ingredients
Remove the corn from the heat and place it into a medium bowl. Add the mayonnaise, lime juice, chili powder, Cotija cheese, and cilantro. Mix everything well until combined. Taste and add salt if you think it needs it.
Step 3: Serve Warm
Divide the esquites into two small cups or bowls. You can garnish with a little extra cilantro or a sprinkle of chili powder if you like. Enjoy it while it’s warm!
📝 Final Note
You can add a dash of hot sauce if you like a little extra kick. These cups are best enjoyed fresh.
Fresh Mexican Corn Salad
This vibrant Mexican corn salad is a perfect side dish for warmer weather or any meal needing a fresh touch. It’s full of bright colors and simple tastes, making it a crowd-pleaser.
Key Ingredients & Tips for Corn Salad
- Red Onion Prep: If you find raw red onion too strong, finely dice it and rinse it under cold water for a minute. Pat it dry before adding to the salad to make it milder.
- Dressing Balance: The dressing uses both mayonnaise and sour cream for a creamy, tangy base. Feel free to adjust the lime juice to your taste for more zing.
What You Need
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
⏱️ Time: 20 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Prep the Vegetables
If using fresh corn, cook it briefly and let it cool. If using frozen, thaw and drain it. If using canned, just drain it well. In a large bowl, combine the corn kernels, diced red bell pepper, diced red onion, and chopped cilantro.
Step 2: Make the Dressing
In a small separate bowl, combine the mayonnaise, sour cream, and fresh lime juice. Stir until the dressing is smooth. Season with salt and black pepper to your liking.
Step 3: Combine and Chill
Pour the dressing over the corn and vegetable mixture. Stir everything gently until all the ingredients are coated. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This lets the flavors blend together.
📝 Final Note
This salad can be made a few hours ahead of time and kept in the fridge. Give it a quick stir before serving!