What are esquites (elote in a cup)?
Do you know what esquites are? They are authentic Mexican street food found throughout Mexico. It’s one of the typical foods you see in restaurants or from food carts on the streets of cities and towns, and the name basically means Mexican corn in a cup.
Esquites are corn kernels stewed with chili and epazote, served with mayonnaise, crema, lime and chili powder. The typical way of making them is with shelled white corn, and usually the eloteros (the people who sell corn on the streets of Mexico) bring them in huge aluminum pots on top of a cart hooked to their bicycles.
It’s also such a typical and authentic Mexican street food that you can find esquite and corn on the cob vendors in every park in Mexico. But the authentic esquite is not a corn salad or grilled corn kernels, and in Mexico we do not eat it as a side dish.
Street corn Mexican vendors
It is fun to watch them ride around with large aluminum pots attached to their bikes in a makeshift structure. They typically carry two pots, one filled with esquites and the other with corn on the cob for preparing delicious Mexican street corn.
Regardless of your order, they always ask, “¿Con todo?” (“With everything?”), so you can choose all the toppings you desire.
If you decide to go for corn on the cob, the vendor will take it out of the steaming pot, attach a wooden stick to it, peel away the husks and top it with the condiments of your preference, such as mayonnaise, lime, crema fresca, ground chili and usually cotija, which is a type of queso fresco.
When you opt for esquites, which are usually found in a pot next to the corn on the cob, they will be served in either foam or plastic cups. The kernels are scooped up with a ladle, and then any excess liquid is drained off by placing the ladle on top and returning it to the pot.
And again, they would ask… With everything? If you say yes, they would add mayo, Mexican crema, cheese, lime juice and ground chili. I do have to say my favorite way to eat it is with salt, lime juice and ground chili powder.
Why make esquites with hominy?
In Mexico, fresh corn is white and it is not sweet. In the United States, corn is yellow and very sweet, and I have not found a type of corn similar to Mexican corn. Shoepeg corn is the closest one, but it is not readily available. That is why I thought of making esquites with hominy corn, since the flavor is closer to Mexican corn.
Also, this esquite recipe is easy and makes a delicious treat in no time, even if you only have a can of pozole hominy in the pantry or a bag of frozen pozole corn in the freezer.
Ingredients
- Hominy. I confess that I use the one in a can that is ready to eat. You can also use natural pozole and cook it yourself, but for this recipe it has to be already cooked.
- Epazote. Epazote is an aromatic herb very common in my country and I can’t think of a fresh herb to substitute it. If you don’t find it, leave it out; if it’s your first time trying it, start with one sprig and slowly add more. You could substitute with fresh cilantro, but it would never be the same.
- Chile serrano. Diced. Remove the veins and seeds if you don’t want it to be so spicy.
- Butter. I use vegan butter, but you can use whatever you like best.
For serving
- Vegan mayonnaise, homemade with aquafaba, or use regular mayo.
- Fresh lime juice, a lot, and lime wedges to finish.
- Chili powder, about a teaspoon per serving. Use Tajín or another Mexican chili mix; I don’t think cayenne pepper is a good substitute for this popular street food.
- Fresh Mexican crema and a good tablespoon of cotija cheese.
How to make corn in a cup
- First, sauté the diced chile with butter, then add the corn.
- Add your water, salt, and epazote. Stir and leave it until it starts to boil. Taste, adjust the flavor and get ready to serve.
- Serve the corn and a little broth in small cups. Finish with lime juice, one or a couple of tablespoons of mayonnaise and chili powder. Eat with a spoon.
How and when to serve esquites
Esquites are perfect for that afternoon craving and are ideal as a snack or to start a meal. In Mexico we also serve them at parties, and they’re a typical snack at every fair. They’re best served hot or at least warm, never cold, since esquites are not a Mexican corn salad. This recipe is vegan, though the traditional esquite is vegetarian, usually finished with cotija or queso fresco.
How to store esquites
Store them in an airtight container in the fridge, where they’ll last about three to five days. You can also freeze them in a freezer-safe bag. Reheat gently before serving so they’re warm, not cold.
Esquites (Mexican Street Corn in a Cup)
Equipment
- LArge soup pot
Ingredients
For the corn
- 2 tablespoons butter I use vegan butter
- 1 chile serrano diced (remove veins and seeds for less heat)
- 4 cups cooked hominy drained (canned or cooked from dry pozole corn)
- 2 cups water
- 2 sprigs epazote
- ½ teaspoon salt or to taste
For serving
- Vegan mayonnaise homemade with aquafaba or regular mayo
- Fresh lime juice plus lime wedges
- Chili powder about 1 teaspoon per serving (Tajín or another Mexican chili mix)
- Mexican crema
- Cotija cheese
Instructions
- Sauté the chile. In a pot over medium heat, melt the butter and sauté the diced serrano. Add the hominy and stir.
- Simmer. Add the water, salt, and epazote. Stir and bring to a boil. Taste and adjust the seasoning.
- Serve. Spoon the corn with a little of its broth into small cups. Finish with lime juice, a tablespoon or two of mayonnaise, and chili powder. Add crema and cotija if you like. Eat warm, with a spoon.
Notes
- Epazote is key for authentic flavor. If you can’t find it, you can leave it out or use a little cilantro, but it won’t be quite the same.
- Why hominy? Mexican corn is white and not sweet; hominy is the closest match in the US (shoepeg corn also works if you can find it).
- My favorite way: just salt, lime juice, and chili powder. Serve warm, never cold, esquites are not a corn salad.
- Storage: keep in an airtight container in the fridge for 3 to 5 days, or freeze in a freezer-safe bag. Reheat gently before serving.
- Make it vegetarian: finish with cotija or queso fresco (the traditional way); the base recipe here is vegan.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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