Esquites: Mexican Street Corn
Charred corn kernels tossed with creamy mayo, tangy lime, crumbly cheese, and fresh cilantro—a vibrant, smoky side that tastes like a street vendor's best work.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 8g
Ingredients
- 4 cups corn kernels, fresh or frozen
- 2 tablespoons butter
- ⅓ cup mayonnaise
- 1 whole lime
- ½ cup queso fresco or feta cheese, crumbled
- ¼ cup fresh cilantro, chopped
- ½ teaspoon chili powder
- 1 to taste salt and pepper
Instructions
- 1
If using fresh corn, hold each ear upright on a cutting board and slice downward along the cob with a sharp knife, rotating as you go, until all kernels fall free. Discard the cob.
- 2
If using frozen corn, place it in a colander and run cold water over it for 30 seconds to thaw, then drain well.
- 3
Place a large skillet over medium-high heat and add the butter, then wait until it froths and the foam subsides, about 60 seconds.
- 4
Pour the corn kernels into the hot skillet in a single layer and let them sit undisturbed for 2 minutes until the bottoms turn golden-brown.
- 5
Stir the corn with a wooden spoon, breaking up any clumps, then let it cook again without stirring for another 2 minutes, watching for more dark spots.
- 6
Sprinkle the chili powder over the corn and stir for 30 seconds until the powder coats the kernels evenly and smells fragrant.
- 7
Remove the skillet from the heat and pour the corn into a bowl, scraping the bottom to get all the browned bits.
- 8
Add the mayonnaise to the warm corn and stir until every kernel is coated, about 20 seconds.
- 9
Cut the lime in half and squeeze the juice into the corn, then stir to combine evenly.
- 10
Fold in the crumbled cheese and chopped cilantro with a rubber spatula, rotating the bowl a quarter turn after each fold, until no streaks remain.
- 11
Taste a small spoonful and add salt and pepper to taste, stirring to distribute them evenly.
Tools you’ll need
- sharp chef's knife
- cutting board
- colander
- large skillet (12-inch)
- wooden spoon
- large bowl
- rubber spatula
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