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Mexican
Mexican Corn Esquites Side
20 min total10 prep10 cook4 servings220 cal
VegetarianClassicContains dairy
Mexican street-style esquites — warm corn off the cob tossed with mayo, lime, chili, and cotija. A creamy, tangy side that captures the flavor of elote in a cup.
Ingredients
produce
- 4 cupcorn kernels
- 2lime
- 2 tbspfresh cilantro
pantry
- 3 tbspmayonnaise
- 1 tspchili powder
- 0.75 tspsalt
dairy
- 0.5 cupcotija cheese
- 1 tbspunsalted butter
Steps
- Melt butter in a skillet over high heat.
- Add corn and cook, stirring, until lightly charred, about 6 minutes.
- Transfer corn to a bowl and stir in mayonnaise and lime juice.
- Season with salt and chili powder.
- Fold in half the cotija and cilantro.
- Taste and adjust lime and salt.
- Serve warm in cups topped with remaining cheese and cilantro.
- Dust with extra chili powder if desired.
Tips
- Char corn in a hot skillet for smoky street-food flavor.
- Mix mayo and lime while corn is warm so flavors absorb.
- Use cotija or feta if cotija is unavailable.
- Serve in cups with spoons for authentic street-style presentation.
