Street Corn Wonton Cups (Esquites Recipe)
Street Corn Salad Wonton Cups are are light, crispy cups filled with my version of traditional Mexican Elotes!
Roasted corn combined with jalapeno, red onions, sour cream, Cotija cheese, and some chili powder for spice. Served in an edible cup makes a delicious party appetizer or side dish.
I have been hearing about it for years and never had the chance to have authentic street corn until recently.
What is Elotes?
Street corn is a popular food sold in Mexico but depending on the region the name and serving method can be different.
Elote is corn on the cob that is grilled or boiled, in the husk. It is eaten much like we eat corn on the cob but with come condiments added to it.
Where we normally just add some butter and salt to our oven roasted corn on the cob, in Mexico, they add mayonnaise or sour cream, salt, chili powder, butter, lime juice, and cheese!
Doesn’t that sound yummy?
What’s the difference between elotes and esquites?
There are a few names that people use for street corn and it gets a little confusing to me as to which one is which.
The other way to eat street corn, usually in the southern areas of Mexico and the urban sections is called esquites. This is where they serve the hot corn in a cup.
How do you eat esquites?
Usually the corn is just stripped off, added with the other delicious ingredients, spooned into a cup, and served with a spoon.
I went one step further and made the cup edible too!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
Ingredients Needed
- Mexican street corn
- wonton wrappers
- oil/non-stick spray
I could eat elote day long! Makes me want to take a big bowl to the movies and eat it instead of the movie popcorn.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
Wonton wrappers are a great thing to have in your fridge or freezer.
Just like puff pastry, these are an entertaining staple! You can put just about anything in a wonton wrapper and either steam, pan sear, or fry them for a great appetizer or dessert.
How to make Mexican Corn in a Cup
First: Preheat oven to 350F. Spray a muffin tin with non-stick spray and place a wonton wrapper in each cavity.
Second: Press down gently to make into a cup shape. Spray the inside with non-stick spray.
Third: Bake at 350F for 6 minutes. Watch carefully! They go from raw to burnt in a flash if you are not watching.
Fourth: When finished, remove from oven and cool a few minutes. Remove the wonton cups the pan and place on a cooling rack to cool completely.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
When ready to serve, assemble the cups by scooping the salad into the cups. Garnish with a sprinkle of Cotija cheese, some chopped cilantro, and a lime wedge.
How do you use Cotija cheese?
Cojita cheese is the Mexican version of Parmesan cheese. The Cojita cheese adds a nice texture to the street corn salad.
Also, a salty flavor that goes well with the bell pepper and jalapeno.
Tapas Tips & Tricks
- You can stop after all the cups are baked and store in an air tight container for up to 3 days.
- Make the esquites up to 3 days before serving. The longer it sits the more intense the flavors.
- A great seasoning to add to the top is Tajin Clasico Seasoning.
- Keep the two separate and serve them buffet style to keep the cups from getting soggy.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Not that it is just for Cinco de Mayo, these Mexican Street Corn Salad cups are fun for Easter, Mother’s Day, or my birthday. Hint, Hint for anyone who is reading…
Mexican Street Corn Wonton Salad Cups
Ingredients
For the Wonton Cups
- Non-stick spray
- 48 wonton wrappers 1 package
Elotes
- 4 cups Street Corn Salad
Instructions
Make the Wonton Cups
- Preheat oven to 350F.
- Spray a muffin tin with non-stick spray and place a wonton wrapper in each cavity.
- Press down gently to make into a cup shape.
- Spray the inside with non-stick spray.
- Bake at 350F for 6 minutes. Watch carefully! They go from raw to burnt in a flash if you are not watching.
- When finished, remove from oven and cool a few minutes.
- Remove the wonton cups the pan and place on a cooling rack to cool completely.
- You can stop after all the cups are finished and store in an air-tight container for up to 3 days.
Serve the Street Corn Salad Cups
- To serve, scoop salad into the wonton cups.
- Garnish with more cilantro or sliced green onion and a little lime zest.
- Enjoy with friends and a margarita!
Notes
- If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
{Originally posted 04/16/2018 – photos and recipe notes updated11/19/2020}
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Saw this on facebook and I’m literally obsessed with this now, I usually do tortellini, or Greek, Cobb but omg I love this, easy to prepare and take to work, also posted it proudly on facebook and everyone love it. So thank u so much.
I am so glad that you liked it! It is one of my faves too. Thank you so much for sharing on Facebook:)
Looks delicious! I hear you have a good mac & cheese recipe? I love to see that next!
Did a test run on these for a Cinco de Mayo party im having… wowzers! They were so easy and I couldn’t quit nibbling on them!
Oh my goodness!! You have a brilliant mind for making the perfect appetizer out of my favorite things!! These little bites are incredible – I love Mexican street corn salad!!
I always keep wonton wrappers on hand too, so this was a breeze to make! Mexican street corn is the best. The Cojita cheese adds so much flavor. Seriously ate about a dozen – hehe.
These look delicious! I’’m thinking of making these as part of our Super Bowl food spread! What would the recipe be if you added in the Mayo with the sour cream? Thank you!
I feel you can make these with mayo or sour cream. Just depends on your taste preferences! Enjoy!
These look amazing! We are thinking about making these for an upcoming party. How long can the cups sit out with the corn salad in them before they get soggy? We’ll be making all the appetizers beforehand and have them set out on an appetizer table. With trays of extras waiting in the kitchen to restock. Thanks!
I only keep them out for about an hour. Just be sure to drain the corn salad really well before spooning it into the cups to make them last longer otherwise I just keep the salad in the fridge and the cups out and fill about 8-10 as I go. You can try placing a lettuce leaf in the bottom of the cups if you don’t want to refill as you go:)
I am so happy to find this receipe!! I became very ill this past year. A hugh part of mu recoveru , and staying in remission is good nutrishion. I am in my 60s now and I never been a good eater. Receipes like this help me so much because they sort of disquise the veggies
I can see me eating this with and without the wonton cups. THANK YOU SO MUCH FOR TAKING THE TIME TO POST THIS !!
I am so glad to hear that you like it. I am sorry to hear of your illness but so happy and thankful that you are on the road to recovery! I eat this salad all the time, usually make extra, and put it on my tacos too for Meatless Mondays.
I am so happy to find this receipe!! I became very ill this past year. A hugh part of mu recoveru , and staying in remission is good nutrishion. I am in my 60s now and I never been a good eater. Receipes like this help me so much because they sort of disquise the veggies
I can see me eating this with and without the wonton cups. THANK YOU SO MUCH FOR TAKING THE TIME TO POST THIS !!
Very nice use of camera, the detail and blurring of edges, I forget what its called. Anyway, excellent post. It looks like it would take weeks to make those but the process is broken down nicely in the article. Thanks
Very nice use of camera, the detail and blurring of edges, I forget what its called. Anyway, excellent post. It looks like it would take weeks to make those but the process is broken down nicely in the article. Thanks
Oh my goodness!! You have a brilliant mind for making the perfect appetizer out of my favorite things!! These little bites are incredible – I love Mexican street corn salad!!
What fun appetizer idea! I need to make these for my next party!
What fun appetizer idea! I need to make these for my next party!
What fun appetizer idea! I need to make these for my next party!
Did a test run on these for a Cinco de Mayo party im having… wowzers! They were so easy and I couldn’t quit nibbling on them!
I always keep wonton wrappers on hand too, so this was a breeze to make! Mexican street corn is the best. The Cojita cheese adds so much flavor. Seriously ate about a dozen – hehe.
This is the perfect appetizer for Cinco de Mayo or anytime!! I love street corn; we used to get the best kind from a little roadside stand when we were living in Hawaii, oddly enough! I miss it. I will have to try this with the wonton cups to fix my cravings!
This is the perfect appetizer for Cinco de Mayo or anytime!! I love street corn; we used to get the best kind from a little roadside stand when we were living in Hawaii, oddly enough! I miss it. I will have to try this with the wonton cups to fix my cravings!
I love your use of wontons. I never think of those but that’s a great option and the filling sounds amazing. Regardless of what they call it, I’ll take a half dozen!
I love that I can keep them in my freezer and be ready to go quickly!
I love your use of wontons. I never think of those but that’s a great option and the filling sounds amazing. Regardless of what they call it, I’ll take a half dozen!
Yum, it looks so delicious, I like Mexican dishes!
The next Sunday, I’ll go shopping for ingredients can’t wait to try it out!
Thanks for posting all those delicious recipes with such quality pictures!
Regards,
John Fitt
Yum, it looks so delicious, I like Mexican dishes!
The next Sunday, I’ll go shopping for ingredients can’t wait to try it out!
Thanks for posting all those delicious recipes with such quality pictures!
Regards,
John Fitt
This looks so tasty, I can’t wait but go shopping for ingredients right now! Kidding, I will do it tomorrow , but still I’m a big fan of mexican dishes overall so this is definitely a must-try for me! Thanks for posting all those delicious recipes
This looks so tasty, I can’t wait but go shopping for ingredients right now! Kidding, I will do it tomorrow , but still I’m a big fan of mexican dishes overall so this is definitely a must-try for me! Thanks for posting all those delicious recipes
How much butter did you use? In the body of your post you say “lots of it” but no amount is given in the recipe. Thanks! I want to make this this weekend for a birthday party!
Barbara, thanks so much for pointing that out. Some many times I stare at a recipe and then write it down leaving out a key ingredient:) I use 2 tablespoons of butter to saute the corn for the corn salad. When my hubby makes fried corn for us at home he uses almost a whole stick! I cut it down considerably because I didn’t want the corn to be too buttery for the salad so the Mexican flavors can come through. I hope they are a huge hit at the birthday party this weekend! Take pics and send them to me or tag me on Facebook if you are on social media! Enjoy!
YUM!!!! I am so making this for my May Cinco de Mayo supper club!!
Interesting use of wonton skin. We add in the filling, and then either boil the wonton to have it as wonton soup or deep fry it for an appetizer. Not thought of using it as a cupcake filler.