Go Back
–+ servings
creamy spicy mexican-style street corn in a white bowl with cilantro sprinkled on top
Print Recipe
5 from 1 vote

Vegan Esquites - Mexican Street Corn in a Cup with Frozen Corn

Creamy, cheesy and spicy, this vegan Mexican street corn in a cup (aka esquites) is like elote but off the cob. Using frozen corn makes this recipe fast, easy and inexpensive. Serve it in a disposable cup, street food style, or in tacos, tostadas or as a dip.
Prep Time2 minutes
Cook Time7 minutes
Total Time9 minutes
Course: Dip, Side
Cuisine: Mexican, Plant Based
Keyword: elote in a cup recipe, vegan esquites, vegan mexican street corn
Servings: 2
Calories: 303kcal
Author: Abi Cowell
Cost: $2

Equipment

Ingredients

  • 12 ounces frozen corn kernels
  • ½ cup vegan sour cream or vegan mayo
  • 1 tablespoon vegan grated parmesan
  • 2 teaspoons lime juice
  • 1 teaspoon chili lime seasoning Tajín or Trader Joe's chili lime
  • 2 tablespoons fresh cilantro chopped
  • Cholula hot sauce optional but recommended
  • sea salt and freshly ground black pepper optional, to taste, if needed
US Customary - Metric

Instructions

  • Heat a shallow skillet (does not need to be non-stick) over medium-high heat for 90 seconds. Then, add the frozen corn kernels to skillet and spread out across the bottom of the skillet. They will sizzle and maybe even jump or dance in the pan a little bit. This is good. Don't stir them for at least 2 minutes.
    12 ounces frozen corn kernels
  • Stir the corn and then leave it to cook another 2 minutes. Do not add water or liquid to the pan. The high heat will char the corn and heat it up without having to grill it. Once your corn has browned with some little char marks and defrosted, remove the pan from the heat and transfer the corn to a bowl.
  • To the bowl with the corn, add the vegan sour cream, vegan grated parmesan, lime juice, chili lime seasoning and cilantro. Stir everything together to coat.
    ½ cup vegan sour cream, 1 tablespoon vegan grated parmesan, 2 teaspoons lime juice, 1 teaspoon chili lime seasoning, 2 tablespoons fresh cilantro
  • Taste the corn and add Cholula hot sauce, salt and pepper, to taste. Serve immediately or chill to serve cold later.
    Cholula hot sauce, sea salt and freshly ground black pepper

Nutrition

Serving: 6ounces | Calories: 303kcal | Carbohydrates: 44g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 634mg | Potassium: 279mg | Fiber: 5g | Sugar: 13g | Vitamin A: 759IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
QR Code linking back to recipe