Charred Corn Esquites
Sweet charred corn tossed with creamy cotija, lime, and chili powder in 15 minutes. A bright, addictive Mexican street corn side that feels like a complete meal.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
casualfreshmexicanvegetariancheesecrispycreamyweeknight
Ingredients
- 5 cups frozen corn
- ¾ cup cotija cheese, crumbled
- 1 whole lime
- ½ tsp chili powder
- 1 whole jalapeño, minced
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- 2
Add corn and cook without stirring for 3 minutes until edges begin to char and caramelize.
- 3
Stir the corn and cook 2 more minutes until kernels are golden brown and blistered all over.
- 4
Remove from heat and stir in cotija, jalapeño, chili powder, and cilantro until combined.
- 5
Squeeze lime juice over the top, season with salt and pepper to taste, and serve warm.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
