Zesty Mexican Street Corn Esquites Recipe for Summer Bliss

Summer sizzles with these mouthwatering Mexican street corn esquites that burst with vibrant flavors and tantalizing textures.

Corn kernels dancing in a creamy, zesty blend create an irresistible side dish that celebrates authentic street food magic.

Each spoonful delivers a perfect balance of smoky, tangy, and rich notes that make taste buds sing with excitement.

The esquites recipe combines traditional Mexican ingredients in a simple yet spectacular way.

Charred corn kernels mixed with mayonnaise, cotija cheese, and chili powder bring an explosion of authentic street-style deliciousness to your plate.

Lime juice adds a bright, fresh kick that ties all the incredible flavors together.

Grab a spoon and get ready to transport your dinner table straight to the vibrant streets of Mexico.

Steps to Make Creamy Corn in a Cup

• Corn Preparation

Fresh or store-bought corn kernels ready for a flavor adventure. Ensure corn is clean and separated from cobs.

• Skillet Magic

Warm butter in a pan, introducing fragrant epazote and garlic. Let these ingredients dance together for several minutes over medium-high heat, releasing their aromatic essence.

• Corn Transformation

Gently introduce corn kernels into the skillet. Watch as they turn golden and absorb the rich, herbal notes from the seasonings. Allow each kernel to develop a beautiful caramelized exterior.

• Flavor Fusion

Move corn to a mixing bowl. Splash in tangy lime juice, sprinkle zesty Tajín, dash of Cholula for heat, fresh cilantro for brightness, and creamy mayonnaise to bind everything together.

• Final Touch

Generously shower crumbled cotija cheese over the mixture. This salty, crumbly cheese adds a luxurious finish. Serve immediately while warm or let cool to room temperature for a delightful Mexican-inspired side dish.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 210 kcal

Servings: 5

Ingredients Needed for Authentic Esquites

• Fresh Corn, Canned Corn, Frozen Corn: Select sweet, plump kernels that look bright and vibrant, ensuring maximum flavor and texture for your esquites.

• Butter, Epazote, Garlic: Create a rich, fragrant foundation that infuses deep, complex flavors into the corn, elevating the traditional Mexican street food experience.

• Lime Juice, Tajín, Cholula, Cilantro, Mayonnaise, Cotija Cheese: These bold companions provide tangy, spicy, and creamy layers that transform simple corn into a mouthwatering street-style delight, balancing heat, acidity, and richness for an authentic Mexican flavor profile.

Kitchen Tools for Making Mexican Street Corn

• Skillet: Heavy-bottomed pan for sautéing corn and aromatics.
• Mixing bowl: Large container for combining corn with seasonings and toppings.
• Knife: Sharp blade for cutting corn kernels off the cob.
• Cutting board: Stable surface for preparing ingredients.
• Wooden spoon or spatula: Tool for stirring and mixing corn in skillet.
• Measuring spoons: Precise utensils for adding lime juice and seasonings.

Tips for Heat, Cheese & Crunch Upgrades

• Cut kernels right before cooking to maintain maximum sweetness and prevent moisture loss.
• Adjust hot sauce and Tajín amounts to match your personal heat preference, creating a personalized esquites experience.
• Swap butter for olive oil or vegan butter to make this dish completely plant-based without compromising rich, authentic flavors.
• Store esquites in an airtight container for up to 2 days, gently reheating in a skillet to restore original texture and taste.

How to Serve Esquites at Home or Parties

• Street Food Style Plating: Serve esquites in small, colorful ceramic cups or rustic clay bowls to capture authentic Mexican street food vibes, creating an Instagram-worthy presentation that feels like a culinary adventure.
• Picnic Perfect Side Dish: Pack this corn salad in portable containers for outdoor gatherings, backyard barbecues, or beach picnics where it can be enjoyed chilled or at room temperature as a zesty accompaniment.
• Taco Night Companion: Use esquites as a delicious side dish alongside tacos, enchiladas, or grilled meats, adding a bright, tangy flavor profile that complements traditional Mexican main courses with its creamy and spicy notes.
• Nacho Topping Transformation: Sprinkle the esquites over tortilla chips to create a gourmet nachos variation, leveraging the corn's rich flavors and the cheese's salty crunch for an elevated snack experience.

Storing Leftover Street Corn in the Fridge

• Corn Kernel Storage: Keep fresh corn refrigerated in its husk for up to 3 days. Remove husks only when ready to prepare the esquites to maintain moisture and sweetness.
• Quick Batch Preparation: Make a larger quantity of esquites and store in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet to maintain the corn's texture and flavor.
• Cheese Freshness Tip: Crumble cotija cheese just before serving to prevent moisture absorption and maintain its crumbly texture. Store unused cheese in a sealed container in the refrigerator for up to a week.
• Pantry Ingredient Management: Keep canned or frozen corn, Tajín, Cholula, and other shelf-stable ingredients in a cool, dry pantry. Check expiration dates regularly and rotate stock to ensure maximum flavor and quality.

Tantalizing Esquites Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 26 reviews

• Total Time: 25 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Mexican street corn salad celebrates esquites with charred corn, zesty lime, and creamy cotija cheese. Street-style flavors blend in a quick, easy side dish perfect for summer gatherings and barbecues.

---

Ingredients

Scale 1x2x3x

• 6 ears corn (or 4–5 cups canned/frozen corn)
• ½ cup (4 fl oz) cotija cheese, grated or crumbled
• 3 tbsps mayonnaise (or mix half mayo and half sour cream)
• 2 cloves garlic, minced
• 2 tbsps unsalted butter
• 1 lime, juiced
• 2–3 leaves epazote (or basil)
• 1 tsp cilantro (or parsley)
• 2 tsps Tajín powder
• 2 tsps Cholula hot sauce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Kernel Preparation: Extract corn kernels from cobs or use canned/frozen corn, ensuring uniform size and texture.
2. Aromatic Foundation: Heat skillet, melt butter, and sauté epazote and garlic until fragrant, releasing their robust flavors for approximately 5 minutes over medium-high heat.
3. Corn Transformation: Introduce corn kernels to skillet, roasting until edges caramelize and develop a golden, crisp exterior.
4. Flavor Fusion: Transfer corn to mixing bowl, incorporating lime juice, Tajín, Cholula sauce, cilantro, and mayonnaise, ensuring complete and even coating of kernels.
5. Cheese Finale: Generously sprinkle crumbled cotija cheese over the mixture, creating a rich, creamy topping that complements the corn’s vibrant profile.

Notes

• Corn Selection Matters: Choose fresh corn for the best flavor and texture, or use high-quality frozen/canned corn as a convenient alternative.
• Caramelize with Care: Medium-high heat is crucial for developing those golden, slightly charred corn edges that add depth and complexity to the dish.
• Seasoning Balance: Adjust Tajín, Cholula, and lime juice to your taste preference, creating a personalized flavor profile that suits your palate.
• Cheese Tip: Crumble cotija cheese just before serving to maintain its crumbly texture and prevent moisture absorption.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 210
• Sugar: 3 g
• Sodium: 380 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 20 mg