Epazote Esquites Street Cups

Name: Epazote Esquites Street Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 9.6 ears Corn On The Cob; 3/4 Cup Mexican Crema; 1/4 Cup Fresh Epazote; 1 1/4 Cups Queso Fresco; 2.6 Tbsp Tajín Seasoning; 1.6 Cups Crushed Totopos; 3/8 Cup Chipotle Mayo; 1/4 Cup Fresh Cilantro; 8 whole Lime Wedges; 2.6 Tbsp Avocado Oil

Off-cob charred corn cups, epazote crema, queso fresco, and Tajín for ten

Prep: 20 min
Cook: 20 min
Serves 8
Difficulty: medium

Street elote in cups—charred corn, crema at the line, no soggy hold

Why crews like it: Esquites in cups portion clean for ten and beat another cotija crema corn tray. Corn holds warm; toppings go on at the line so cups don't sog during hold.

227Cal

7gProtein

26gCarbs

13gFat

Ingredients

9.6 ears Corn On The Cob
3/4 Cup Mexican Crema
1/4 Cup Fresh Epazote
1 1/4 Cups Queso Fresco
2.6 Tbsp Tajín Seasoning
1.6 Cups Crushed Totopos
3/8 Cup Chipotle Mayo
1/4 Cup Fresh Cilantro
8 whole Lime Wedges
2.6 Tbsp Avocado Oil

Instructions

Build lime crema: Whisk mayo, crema, and lime juice until smooth. Chill until service.
Prep corn: Peel husks back and tie for handles, or shuck completely. Brush with melted butter and salt.
Heat grill: Preheat grill to medium-high, 425°F.
Char corn: Grill corn turning often until charred in spots and tender, 12–15 minutes.
Cut kernels: Stand cobs upright and cut kernels off into a hotel pan. Hold warm at 170°F covered.
Portion cups: Fill disposable cups with warm charred corn—about 1 cup per cup.
Top at service: Drizzle lime crema, sprinkle cotija, chili powder, and cilantro at the line—not before hold.
Call guidance: Corn holds well wrapped—finish with crema when crew sits, not before a long hold.

Tonight's spread

Firehall street elote cups with lime crema and cotija.
Pairs with any hall BBQ or grill main.

Hall tips

Char in spots—not every kernel needs blackening.
Crema at the line prevents soggy cups during hold.
Feta works if cotija isn't in the walk-in.

Meal prep

Grill corn at 425°F, 12–15 minutes. Cut kernels into cups. Hold corn at 170°F wrapped up to 30 minutes. Top with epazote crema and queso at service only.

Leftovers

Cut kernels into corn salad with extra crema.
Elote dip with chips next shift.

flat-top griddle
tongs
sharp knife
disposable cups
hotel pan