Description
Make delicious Skillet Mexican Street Corn (Esquites) at home. This easy one-pan recipe brings the authentic flavors of esquites to your kitchen.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 2 tablespoons fresh lime juice
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
Instructions
- Heat butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes.
- Add red onion and garlic to the skillet. Cook for 2-3 minutes, until softened and fragrant.
- Stir in chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- Remove the skillet from heat. In a small bowl, whisk together mayonnaise, sour cream, and lime juice.
- Pour the mayonnaise mixture over the corn in the skillet. Stir until the corn is evenly coated.
- Add crumbled cotija cheese and chopped cilantro to the skillet. Stir to combine.
- Season with salt and black pepper to taste.
- Serve warm, garnished with extra cotija cheese and cilantro.
Notes
- For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes.
- If using frozen corn, do not thaw before cooking.
- Cotija cheese can be substituted with feta cheese if unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg