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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.

wonton cups with corn

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 corn, 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!

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Ingredients Needed

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.

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baked Wonton Cups on a sheet pan

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.

wonton cups on parchment paper

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.

wonton cups on parchment

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.
overhead picture of corn cups

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!

wonton cups with text "street corn"

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…

close up of mexican corn in a cup

Mexican Street Corn Wonton Salad Cups

Yield: 48 cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This recipe for esquites in crispy wonton cups is going to be your favorite new way to eat street corn!


For the Wonton Cups

  • Non-stick spray
  • 48 wonton wrappers (1 package)



Make the Wonton Cups

  1. Preheat oven to 350F.
  2. Spray a muffin tin with non-stick spray and place a wonton wrapper in each cavity.
  3. Press down gently to make into a cup shape.
  4. Spray the inside with non-stick spray.
  5. Bake at 350F for 6 minutes. Watch carefully! They go from raw to burnt in a flash if you are not watching.
  6. When finished, remove from oven and cool a few minutes.
  7. Remove the wonton cups the pan and place on a cooling rack to cool completely.
  8. 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

  1. To serve, scoop salad into the wonton cups.
  2. Garnish with more cilantro or sliced green onion and a little lime zest.
  3. Enjoy with friends and a margarita!


*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!

Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 60mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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{Originally posted 04/16/2018 – photos and recipe notes updated11/19/2020} 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.

Easy Mexican Street Corn Salad {Elotes!} Leftovers Then Breakfast

Thursday 22nd of October 2020

[…] it as a side dish, as a topping for tacos and nachos, in empanadas, or in wonton cups for a delicious and fancy […]

Sivarasa Chengara

Thursday 2nd of July 2020

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.


Thursday 2nd of July 2020

I am so glad that you liked it! It is one of my faves too. Thank you so much for sharing on Facebook:)


Wednesday 24th of June 2020

Looks delicious! I hear you have a good mac & cheese recipe? I love to see that next!


Thursday 31st of January 2019

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!

Friday 1st of February 2019

I feel you can make these with mayo or sour cream. Just depends on your taste preferences! Enjoy!


Friday 18th of January 2019

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!

Monday 21st of January 2019

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:)

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