Go Back
+ servings

Corn in a cup = Esquites

[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
Think of corn on the cob but with more garnish and punch - and no mess!
Print Recipe
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4 serves


  • Saucepan
  • Mortar and pestle


  • 8 sweet corns fresh and on cob
  • 1 small white or yellow onion
  • 2 garlic cloves
  • 4 arbol dry chillies add/reduce depending on heat level desired
  • 200 g butter regular or salted
  • ½ l veggie stock or any other stock
  • ½ l full-fat Greek yoghurt to make Mexican crema
  • 4 limes
  • 50 g piquin chillies replace with piquin chilli powder
  • 1 tsp epazote fresh or dry
  • salt to taste
  • 200 g pecorino cheese finely shreeded


  • Chop the onion and garlic. With a knife cut the corn kernels off the cobs.
  • In a saucepan, melt the butter at medium heat and add the garlic and onion. Cook for about 5 minutes or until onion becomes transparent. Then add the corn kernels and cook for another 10 minutes and stirring occasionally until kernels change to a brighter colour. I like my kernels charred, so normally cook them for another 5 minutes.
  • To the mixture in the saucepan, add the veggie stock, epazote, and arbol chillies. Put the lid on and cook for another 15 minutes.
  • In the meantime, mix the butter, juice of 2 limes and salt in a bowl until the yoghurt has a runny consistency. This is my version of Mexican Crema!
  • In a mortar and pestle, place the piquin chillies and salt and crush until you get a fine spice rub.
  • Serve the cooked corn kernels in a cup, add the yoghurt mixture, chillie rub, and pecorino cheese on top. Put a lime wedge in the cup or on the edge to server.
  • Buen Provecho!


  • You can replace the yoghurt and lime mixture for mayonnaise.
  • Add Valentina salsa on top if you want more spiciness 
  • Add more lime if you want to