Sep 09 2026
Restaurants›Frank's BBQ: Catering & Restaurant›Esquites (corn Cups) Recipe

Esquites (corn Cups) Recipe

Inspired by Frank's BBQ: Catering & Restaurant
Time35m
Serves6

Make Esquites (corn Cups) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Corn Base

Seasoning & Finish

Optional Garnish / Toppings

Method

Prepare Corn

  1. 1

    Cut or thaw corn

    If using fresh ears, stand an ear upright in a large bowl and run a sharp knife down the cob to remove kernels. If using frozen corn, thaw and drain any excess liquid. Measure 4 cups of kernels.

  2. 2

    Sear corn

    Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large heavy skillet over medium-high heat until shimmering. Add the corn kernels in an even layer and cook without stirring for 2–3 minutes to get some char. Stir and continue to cook 4–5 minutes more until kernels are lightly browned in spots.

  3. 3

    Sauté aromatics

    Push the corn to the sides of the pan, add the remaining 1 tablespoon butter to the center, then add the chopped onion and jalapeño (if using). Cook, stirring occasionally, 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

  4. 4

    Deglaze and simmer

    Pour in 1/4 cup chicken or vegetable broth and 2 tablespoons lime juice, scraping up any browned bits from the pan. Reduce heat to medium-low and simmer 2–3 minutes until the liquid has mostly evaporated and the flavors have melded. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Finish & Toss

  1. 5

    Combine creamy dressing

    In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or crema), 1 teaspoon ground ancho or smoked paprika, 1/2 teaspoon chili powder (if using), and 2 teaspoons hot sauce (optional). Adjust salt to taste.

  2. 6

    Mix corn with dressing

    Pour the hot cooked corn and aromatics into the bowl with the creamy dressing. Stir well to combine so the dressing coats the corn. Add 3/4 cup crumbled cotija cheese and 1/4 cup chopped cilantro; fold gently.

  3. 7

    Adjust seasoning

    Taste and add more salt, lime juice, or hot sauce as needed. If the mixture seems too thick, stir in up to 1–2 tablespoons additional broth or water to loosen slightly.

Serve

  1. 8

    Portion and garnish

    Spoon esquites into small cups or bowls. Drizzle with an optional extra tablespoon of melted butter. Sprinkle additional cotija (about 1/4 cup) on top, dust lightly with chile-lime seasoning or Tajín (about 1 teaspoon), and garnish with extra cilantro.

  2. 9

    Final touches

    Serve immediately with lime wedges for squeezing at the table. Provide extra hot sauce on the side if desired.

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