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Mexican street corn esquires style

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Calories: 290
Ingredients Method

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)

Method
 

Sauté the Corn:
  1. After roasting and removing kernels from the cob, heat a large skillet over medium heat and melt the butter.
  2. Add the corn kernels and sauté for 2–3 minutes to bring out a rich, buttery flavor. Remove from heat.
Mix the Sauce:
  1. In a small bowl, stir together the mayo, crema, chili powder, and chopped roasted jalapeño. Season to taste with salt and pepper.
Combine:
  1. Stir the creamy sauce into the warm corn and mix well until all kernels are evenly coated.
  2. Fold in most of the Cotija cheese and cilantro, reserving a little for topping.
Garnish and Serve:
  1. Spoon the esquites into bowls or onto a platter.
  2. Sprinkle with remaining cheese and cilantro. Add an extra dash of chili powder if you like a little more heat.
  3. Serve with lime wedges for a bright, zesty finish.
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