Esquites (Mexican Street Corn)
This creamy, smoky twist on Mexican street corn is made with fire-roasted corn kernels, a tangy chili-lime crema, Cotija cheese, and fresh cilantro—all served off the cob for easy scooping. Perfect as a side dish, taco topping, or summer party snack!
Ingredients
- 4 ears of fresh corn husked and roasted (see methods above), kernels removed
- 1/2 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1 teaspoon chili powder
- 1/4 roasted jalapeño finely chopped
- Salt and freshly ground black pepper to taste
- 1/3 cup crumbled Cotija cheese plus more for garnish
- 2 tablespoons chopped cilantro plus more for garnish
- Lime wedges for serving (optional but highly recommended)
Instructions
Sauté the Corn:
- After roasting and removing kernels from the cob, heat a large skillet over medium heat and melt the butter.
- Add the corn kernels and sauté for 2–3 minutes to bring out a rich, buttery flavor. Remove from heat.
Mix the Sauce:
- In a small bowl, stir together the mayo, crema, chili powder, and chopped roasted jalapeño. Season to taste with salt and pepper.
Combine:
- Stir the creamy sauce into the warm corn and mix well until all kernels are evenly coated.
- Fold in most of the Cotija cheese and cilantro, reserving a little for topping.
Garnish and Serve:
- Spoon the esquites into bowls or onto a platter.
- Sprinkle with remaining cheese and cilantro. Add an extra dash of chili powder if you like a little more heat.
- Serve with lime wedges for a bright, zesty finish.