Instead of corn on the cob, this rendition of Mexican street corn at Cilantro Taqueria is served as corn kernels in a cup mixed with mayonnaise and chili powder. The preparation follows the esquites style, giving each spoonful a coated, saucy texture and making it easier to eat than the traditional cob version while keeping the same flavor profile. The heat from the chili and the richness of the mayonnaise build as you work through the cup, and the portion is substantial enough to share or to treat as a light meal on its own. Diners and ordering platforms consistently point to this cup-style corn as a companion to the tacos, with many noting that they choose it when they want the street corn experience without dealing with the cob.