Comments on: Esquites (Mexican Street Corn Cups)

By: Daniel

Daniel — Thu, 04 Jun 2026 07:18:41 +0000

We paired this with grilled chicken tacos tonight and it was the ultimate dinner combo.

By: Karina Carrel

Karina Carrel — Mon, 29 Dec 2025 05:54:07 +0000

In reply to Mimi. Hi Mimi, no need to apologize, ask away! For the epazote, you can honestly leave it out completely and it will still be delicious. If you want that herby kick, using fresh cilantro is a great alternative! For the Cotija, definitely go with Feta. It has that perfect crumbly, salty texture that mimics Cotija way better than Parmesan. Let me know how it turns out! Xx

By: Karina Carrel

Karina Carrel — Mon, 29 Dec 2025 05:49:52 +0000

In reply to Mimi. Hi Mimi, Yes, you can absolutely prep this ahead! Make the corn base sautéed corn, onion, garlic, and broth the day before and store it in an airtight container in the fridge. When you're ready to serve, just reheat it in a pan until steaming hot, then assemble with the fresh toppings right before serving so everything stays crunchy. Xx

By: Mimi

Mimi — Sat, 27 Dec 2025 14:32:14 +0000

Hi Karina, forgot to mention as well as I am in Canada it is almost impossible to get epazote or cotija cheese.

Can I use mix of oregano and cilantro for the epazote substitute or do you recommend I omit it entirely?

For cotija cheese would feta be the best substitute or Parmesan?

Sorry for all the questions.
Many thanks

By: Mimi

Mimi — Sat, 27 Dec 2025 14:20:56 +0000

Hi Karina, I am planning a Mexican dinner night for my in laws for new years and I want to use all your recipes, including some your tacos, guacamole and this as side dish. However, i won’t be able to make everything in one day I need to start prepping a day before, can I make this earlier in the day or the day before? Thank you