Description
This creamy corn esquites recipe brings the rich flavor of Mexican street corn to your table. Enjoy this restaurant-style dish off the cob.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons finely chopped fresh cilantro, plus more for garnish
- 1-2 tablespoons lime juice, to taste
- 1/2 teaspoon chili powder or TajÃn, plus more for garnish
- Pinch of cayenne pepper (optional)
- Salt to taste
Instructions
- Heat butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until slightly charred and tender, about 7-10 minutes for fresh corn, or 5-7 minutes for frozen corn.
- While corn cooks, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using) in a medium bowl. Mix until well combined.
- Remove corn from heat and transfer to the bowl with the creamy mixture. Stir gently to coat all the corn.
- Taste and adjust seasoning with salt and additional lime juice or chili powder as needed.
- Serve warm. Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder or TajÃn.
Notes
- For an extra smoky flavor, grill the corn before removing the kernels.
- If cotija cheese is unavailable, use crumbled feta cheese as a substitute.
- This dish can be made ahead and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg