Esquites are the "seated and to-go" version of Mexican street corn: kerneled corn in a cup with mayo, Cotija cheese, chili, lime and a touch of epazote. More convenient to eat than corn on the cob, perfect as a Mexican snack or starter. The authentic recipe step by step.
Prep
5 min
Cook
10 min
Total
15 min
Servings
4 cups
Difficulty
Easy
About esquites
Esquites are one of the oldest street snacks in Mexico — the word comes from Nahuatl "izquitl", meaning "toasted corn". Originally they were corn kernels toasted with salt and chili, sold on banana leaves by the Aztecs. The modern version adds mayo, Cotija and epazote, and is served in cardboard cups to go.
What differentiates esquites from elote (corn on the cob) is practicality: they're eaten with a spoon, don't dirty the hands, and can be carried while walking. That's why they're one of the most-sold snacks in Mexican markets and plazas — and an excellent starter to serve in Mexican restaurants in Spain.
Ingredients for 4 cups
4 fresh corn cobs or 500g sweet corn kernels
1 tablespoon butter
1 sprig fresh epazote (optional but recommended for authentic flavor)
4 tablespoons mayonnaise (with lime touch if available)
1 teaspoon chili powder (Mexican chili piquin or Tajin)
2 fresh limes
Salt to taste
Step-by-step instructions
Kernel the corn
If using fresh cobs, husk them and remove the kernels with a knife (cut downward following the stalk). If using kerneled corn, simply open the bag.
Sauté with butter
In a large pan over medium-high heat, melt the butter. Add the corn kernels and sauté 5-7 minutes until some are lightly browned. Don't stir constantly — leaving them still for a couple of minutes creates that characteristic charred edge.
Add epazote and salt
If you have epazote, add the entire sprig to the corn and let cook 2 minutes more. Remove the sprig before serving (it's for flavor, not eating). Season with salt to taste.
Distribute in cups
Distribute the hot corn into 4 cardboard or thick glass cups (they need to handle the heat). Fill to 3/4 capacity.
Add mayo
To each cup add 1 tablespoon mayonnaise and mix well with a spoon so it coats all the kernels.
Cover with Cotija, chili and lime
Generously sprinkle crumbled Cotija cheese on each cup. Add chili powder to taste. Squeeze half a lime per cup right before serving.
Pro tip
Epazote is optional but makes a difference. This Mexican herb (also called "paico") has a unique herbal flavor that defines the authentic esquites profile. If you can't find fresh epazote, you can skip it (esquites still taste good), but try to source it if you want the "Mexico City" version.
Esquites for hospitality in Spain
Serving esquites in a Mexican restaurant in Spain has 3 operational advantages:
Batch prep: sautéed corn holds 24h refrigerated. Prep large quantities daily and plate to order.
Low cost: main ingredients (corn + Cotija + mayo) sum to ~€1 per cup. Menu sale €4-6 = 80%+ margin.
No messy hands: unlike corn on the cob, esquites are eaten with a spoon without mess. Better for "clean" clientele.
In Madrid and Barcelona, many Mexican restaurants serve them as a starter alongside the menu or as bar snack. They pair perfectly with michelada — the contrast of sweet corn with the cocktail's tomato acidity is one of the best-selling Mexican pairings.
Authentic Cotija for your restaurant
Esquites need authentic Mexican Cotija. 3kg box (12 pieces × 250g) in B2B hospitality pricing, 24-48h delivery with cold chain.
They're kerneled corn sautéed with butter and epazote, served in a cup with mayo, Cotija cheese, chili and lime. They're the "seated" version of Mexican street corn — more practical to eat and more profitable to serve in restaurant.
What's the difference between esquites and elote callejero?
Elote callejero is served on the whole cob, esquites in a cup with kerneled corn. Same ingredients (Cotija, mayo, chili, lime) but esquites are more practical to eat and more operationally profitable.
Can I make them with canned corn?
Yes, it works. Drain canned corn well, sauté with butter and salt, and complete the recipe. Flavor is slightly less intense than fresh cob but acceptable for daily use.
What is epazote and where to get it in Spain?
It's a Mexican herb also called paico. In Spain you can find it at specialty Mexican stores, Latin markets, and some gourmet stores in Madrid and Barcelona. If you can't find it you can skip it — esquites are fine without it, just missing that final herbal touch.
How long do they last prepared?
Sautéed corn lasts 24h refrigerated. Once plated with mayo, Cotija and lime, esquites should be consumed within 5-10 minutes to preserve optimal texture and temperature.
Order it for your venue
Want to add queso Cotija to your menu?
B2B distribution in Spain with 24-72h delivery. Order online by WhatsApp or browse our local catalog by city.