Mexican Street Corn (Esquites)
A vibrant and creamy Mexican street corn dish made effortlessly with frozen corn, perfect for any occasion.
Ingredients
Main Ingredients
- 16 oz frozen corn (roasted or regular, defrosted) Use roasted for extra flavor.
- 2 Tbsp mayonnaise Classic creamy component.
- 2 Tbsp sour cream Adds tanginess.
- 1/2 cup crumbled cotija cheese For authentic flavor.
- 1 Tbsp lime juice (fresh) About the juice of one lime.
- 1/4 cup diced red onion For crunch and flavor.
- 3 Tbsp chopped fresh cilantro For freshness.
- 1/4 tsp salt To taste.
- 1/4 tsp chili powder For some heat.
Optional Garnishes
- Tajin seasoning For an extra kick.
- additional chili powder For those who love spice.
- cilantro For garnish.
- lime wedges For serving.
Instructions
Preparation
- In a skillet over medium heat, add your defrosted corn. Cook it for about 5-7 minutes, stirring occasionally until it’s heated through and slightly charred.
- In a large bowl, combine mayonnaise, sour cream, lime juice, salt, and chili powder. Whisk until smooth and creamy.
- Once the corn is ready, add it to the bowl with the sauce. Stir in the diced red onion and crumbled cotija cheese, mixing well until all the ingredients are beautifully intertwined.
- Fold in the chopped cilantro for a fresh burst of flavor.
- Spoon the esquites into a serving bowl. For an extra kick, sprinkle with Tajin seasoning, additional cilantro, or lime wedges. Enjoy!
Notes
Customize your esquites by adding jalapeños for heat or switching up the cheese. Store leftovers in an airtight container for 2-3 days.